How to become A Kitchen Manager

Where ladles stir magical flavours into soups and chefs dish up satisfying recipes, that is the arena where Kitchen Managers wield their magic wand to organise kitchen staff and operations. 

These managers are a unique breed of business geniuses who ensure efficiency, implement procedures to comply with safety regulations and oversee various facets of a restaurant’s workflow to yield delicious treats and happy customers.

• Food Service Manager
• Restaurant Manager
• Restaurant Staff Manager
• Catering Manager
• Food Service Supervisor
• Kitchen Supervisor

What do Kitchen Managers do?

A Kitchen Manager would typically need to:

• Instruct and coordinate kitchen staff to ensure the effective execution of kitchen functions; help the enterprise achieve its goals, such as profitability, top-quality service, a creative and tasteful menu, safe and hygienic working conditions, and customer loyalty
• Assist the chef in food preparation by coordinating with kitchen staff on food orders to ensure the timely delivery of the food 
• Create and implement restaurant policies and procedures that comply with local and national health & fire safety regulations; implement sanitation and safety regulations in the kitchen area
• Carry out the duties of a line cook and other kitchen staff in their absence
• Ensure that products and prepared food items are stored and plated at the proper temperatures
• Establish portion sizes for the food; work with the restaurant manager to price items based on the cost of production and portion sizes
• Ensure that recipes are up to date
• Place orders for ingredients and kitchen equipment, using accurate daily prep sheets and yield sheets to minimise production costs and prevent waste 
• Carry out monthly inventory, systems and staffing checks; identify and resolve issues with these procedures|
• Monitor weekly and monthly labour and resource costs using carefully created budgets based on restaurant policies and procedures
• Hire all members of the kitchen staff by conducting interviews and verifying references; conduct their training & development on prep work, food plating techniques and restaurant procedures and expectations; complete 30-day and annual employee reviews
• Develop a schedule for kitchen staff shifts that ensures optimal coverage and maximises operational efficiencies
• Liaise with stakeholders such as the general manager, chef and resource vendors on menu offerings

Kitchen Managers typically work in a warm, cramped and fast-paced environment. These indoor locations may be in family-owned restaurants, diners, resorts or even hotel chains.

Some Kitchen Managers work in different enterprises if they manage multiple locations and travel to each.

Most Kitchen Managers work full time from 9 a.m to 5 p.m. However, given their job responsibilities, they may be called in on short notice, and they must work until the job is completed.

Therefore, the work schedule may exceed 40 hours a week to include evenings, weekends or holidays.

Managers at fine-dining and fast-food restaurants usually work long shifts, while managers of foodservice facilities or cafeterias in schools, factories, or office buildings typically work traditional hours.

Finding a new job might seem challenging. Kitchen Managers can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs and inquiring at staffing agencies.

Kitchen Managers are generally employed by:

• Restaurant Chains
• Independent Restaurants
• Cafés
• Brasseries
• Hotel Chains
• Bars
• Nightclubs
• Cruise Ships
• Conference Venues
• Catering Services
• Hospitality Services

Professional associations and organisations, such as the International Food Service Executives Association (IFSEA), are crucial for Kitchen Managers interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation.

Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Exposure to distracting noises and using dangerous objects such as knives; watching out for common hazards such as hot ovens and slippery floors, which make one prone to burns, cuts, slips, falls and other injuries
• Working long and hectic shifts; lack of time for self-care and one's family
• Lack of proper communication between Kitchen Managers and working staff may create inflexibility and failure to respond to customers' needs
• Dealing with dissatisfied customers can sometimes be unsatisfactory and demotivating
• Unsatisfactory reviews that discourage customers from using your food service

Gaining relevant work experience through internships may help aspiring Kitchen Managers build the required practical and interpersonal skills to thrive in kitchen environments while bolstering their resumes. 

Try to find part-time, weekend or vacation placements in restaurants, cafes, hotels, or catering services that allow you to shadow their Kitchen Manager or gain formal work experience while you study. Waiting or bar work, catering, or dealing with customer service all count towards experience.

Some educational programs factor in internships in the food industry as a prerequisite for graduation. You may search for placement opportunities with restaurant chains on their websites. 

A high school diploma or higher is essential to become a Kitchen Manager. With a high school diploma and several years of work experience, you may qualify to work as a cook, waiter or waitress or counter attendant. 

Some applicants receive additional training in vocational or culinary schools.

However, completing a bachelor’s or an associate degree program in restaurant and hospitality management or institutional food service management from reputed universities, culinary schools and technical institutes is highly recommended.

Such courses provide instruction in accounting, marketing, business law, vendor contracts, food costs, nutrition, sanitation and food preparation, using classroom and practical study combined with internships.

Aspiring Kitchen Managers in high school may take classes in business, economics and nutrition to gain employment in restaurants directly or secure admission into reputed culinary schools. 

Those wishing to own and open a restaurant may supplement their culinary studies with courses in accounting, communication and business administration to adopt additional management skills or attend culinary schools that offer programs in restaurant management.

Although not necessary, Kitchen Managers are recommended to obtain certification in food protection management and related areas, as available in the country they work. Certification offers professionals a better understanding of their job responsibilities and sharpens their management and culinary proficiency to run an efficient kitchen. 

Career progression for Kitchen Managers relies on the size and nature of the employer. In large companies, you may advance to Restaurant or General Manager roles quickly if you take relevant training and in-house qualifications. You may also advance into an operations management or head office role.

You may move to more prestigious restaurants or restaurant chains or tackle an affiliated underperforming restaurant to build your career.

Opportunities to become Area Manager also exist, requiring knowledge of a particular chain and strong practical experience with reputed restaurants. In this position, you may oversee four to six restaurants in a given area, depending on the size of the establishments.

With further experience and networking, you may consider opening a restaurant or any other food-service establishment of your own.

Candidates with a bachelor’s degree in hospitality or restaurant management and work experience in the foodservice industry have the best job prospects.

Continuing professional development (CPD) will help an active Kitchen Manager build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. It allows you to upskill continually, regardless of your age, job, or level of knowledge. Key professional bodies often provide training opportunities and information on external courses or events to contribute towards your CPD.

Typically, Kitchen Managers acquire on-the-job training in entry-level roles, such as cooks, waiters and waitresses, or hosts and hostesses, often spending long periods shadowing and learning from experienced and senior colleagues before being promoted to manager and working independently.

Professional development opportunities usually depend on the size of the restaurant and whether it is an independent operation or part of a chain. Larger restaurant chains and reputed culinary organisations usually offer structured training schemes in areas such as first-aid, company systems, health & hygiene and management. Such schemes last 12 to 18 months and offer practical experience within each function of the organisation. Some organisations assign each candidate with a mentor during their initial months.

Independent restaurants are more likely to offer more informal on-the-job training but usually cover similar areas.

Kitchen Manager vs Chef

Kitchen Managers oversee the day-to-day operations and administrative tasks back of the house. They are also in charge of management tasks such as controlling costs and managing labour. Chefs, on the other hand, are typically in charge of recipes and menu items and can potentially share some ordering and staff management responsibilities with the Kitchen Manager. 

Effective Kitchen Management

It takes diverse skills to manage a kitchen. The first and foremost is being an effective administrator. Kitchen Managers understand that their duties include purchasing, inventory, scheduling, hiring and firing, which are rather tedious. 

Creativity is an integral aspect of Kitchen Management. You must often engage in out-of-the-box thinking to help the team create food offerings that please and satisfy customers and make them return. 

Since the work environment tends to be cramped and tense, Kitchen Managers must remain calm under pressure  while also identifying and rectifying mistakes.

Kitchen Managers, responsible for all kitchen output, push the boundaries of achievable perfectionism with their attention to detail. They must develop cooperation and trust between themselves and their team members, such as cooks and waiters, and train them. 

Kitchen Managers work as hard as their subordinates or act as perfect role models for their colleagues. To that extent, be prepared for the hours you will need to put into your job.

Potential Pros & Cons of Freelancing vs Full-Time Employment

Freelancing Kitchen Managers have more flexible work schedules and locations. They have full ownership of the business and can select their projects and clients. However, they experience inconsistent work and cash flow, which means more responsibility, effort and risk.

A full-time Kitchen Manager, on the other hand, has company-sponsored health benefits, insurance, and retirement plans. They have job security with a fixed, reliable source of income and guidance from their bosses. Yet, they may experience boredom due to a lack of flexibility, ownership, and variety.

When deciding between freelancing or being a full-time employee, consider the pros and cons to see what works best for you.

17% of diners’ meals go uneaten in restaurants.

A continuous flurry of movement in close quarters such as kitchens allows survival of only the fittest. Kitchen Managers are equipped with the skills and experience to thrive in such fast-paced and high-stakes environments.

They devise ways to ensure the efficiency and profitability of the enterprise they work for while also building and safeguarding its reputation. 

While preparing and taste-testing the recipe of success, remember to add generous spoonfuls of effective communication to convey your vision and expectations. Motivate and support your staff by acknowledging their work and offering incentives. 

Instil a sense of ownership in them and discuss their career progression. Foster a creative, systematic and detail-oriented environment that puts your enterprise on the path towards perfection.