A kitchen manager runs the back of house operations, including ordering, scheduling, food cost, safety, and staff supervision. The role may be paired with a chef who handles the menu or may combine both responsibilities in a smaller restaurant. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Walk the kitchen to check cleanliness, equipment, and temperature logs
- Review the day's schedule, call-outs, and reservations
- Check deliveries and verify invoices against the order
- Confirm the prep list and assign tasks to the morning crew
- Make sure sanitizer, handwashing stations, and supplies are stocked
During service
- Support the line and step in where needed
- Check food quality and portioning as plates go out
- Resolve staffing or equipment issues in real time
- Coordinate with the front of house on timing and 86'd items
- Monitor food safety practices and correct problems immediately
- Manage breaks and keep labor in line with sales
- Keep communication clear between the chef, cooks, and dish team
Closing duties
- Check that all stations are cleaned and food is labeled and stored
- Review sales, labor, and waste for the shift
- Place or adjust orders for the next delivery
- Lock up, set alarms, and confirm equipment is off
- Leave notes for the next manager about issues and tasks
Weekly duties
- Complete the weekly inventory count and calculate food cost
- Write the schedule for the following week
- Meet with the chef and general manager on performance and issues
- Review vendor pricing and look for savings or better quality
Writing a posting? The kitchen manager job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.