Also called: KM, back of house manager
What a kitchen manager does
The kitchen manager keeps the back of house running. You handle scheduling, ordering, inventory, food cost, and food safety, and you supervise the cooks and dishwashers. Where the chef focuses on the menu and the cooking, the kitchen manager focuses on systems, people, and numbers. You also deal with vendors, repairs, health inspectors, and staffing gaps. It is a good fit for someone who loves the kitchen but also likes organization, spreadsheets, and solving practical problems.
Pay snapshot: the BLS reports a national median of $33.36/hr for food service managers, and $44.55/hr in the Boston metro. See the full salary breakdown.
Responsibilities
- Schedule and supervise the kitchen team within labor budget targets
- Order food and supplies and manage vendor relationships and deliveries
- Receive deliveries, check quality and quantities, and verify invoices
- Conduct regular inventory counts and track food cost and waste
- Enforce food safety and sanitation standards and prepare for health inspections
- Hire, train, and onboard kitchen staff and handle performance issues
- Maintain kitchen equipment and coordinate repairs and preventive maintenance
- Implement prep lists, recipe cards, and systems for consistent production
- Work with the chef and general manager on menu changes and pricing
- Cover stations, expedite, or fill in on the line during shortages
Requirements
- Experience in a restaurant kitchen, ideally with some supervisory responsibility
- Comfort with ordering, inventory, and basic food cost calculations
- ServSafe Manager certification is often required
- Strong organizational and communication skills
- Ability to handle conflict and lead a diverse team
- Flexibility to work a mix of shifts, including nights, weekends, and holidays
Skills
- Scheduling and labor control
- Ordering and inventory
- Food cost tracking
- Food safety compliance
- Staff training and coaching
- Vendor management
- Organization and documentation
Schedule
Kitchen managers often work five days a week with a mix of daytime administrative hours and service shifts, plus on-call availability for emergencies.
Kitchen Manager job posting template
Copy this, replace the bracketed parts, and post it.
Kitchen Manager - [Restaurant Name], [City] [Restaurant Name] in [City] is hiring a Kitchen Manager to run our back of house. You will be responsible for our team, our systems, and our standards, working closely with the [Chef/General Manager]. What you will do: - Schedule, supervise, and train the kitchen team - Order product and manage inventory and food cost - Receive deliveries and manage vendor relationships - Keep the kitchen clean, safe, and inspection ready - Work the line or expedite when needed What we are looking for: - [X] or more years of kitchen experience, including supervisory experience - Strong organization and communication skills - Experience with ordering, inventory, and food cost - ServSafe Manager certification (or willingness to get it) - Availability for [Shift], including weekends What we offer: - [$XX,XXX-$XX,XXX salary range] or [$XX-$XX/hr] - [Benefits, e.g. health insurance, paid time off, bonus] - A supportive leadership team - Room to grow into chef or general manager roles To apply, send your resume to [email].
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