Kitchen Manager

Kitchen Manager

KITCHEN MANAGER

Position: Kitchen Manager
Department: Restaurant Operations / Kitchen
Reports To: General Manager
Position Type: Full-Time
POSITION SUMMARY

The Kitchen Manager is responsible for the overall operation and performance of the restaurant's kitchen. This position ensures that all food is prepared consistently and according to the franchise's approved recipes, procedures, quality standards, and food-safety requirements.

The Kitchen Manager leads and develops the kitchen team while maintaining a clean, safe, organized, and efficient operation. The Kitchen Manager is responsible for achieving company goals related to food quality, speed of service, labor, food cost, waste, sanitation, inventory, and guest satisfaction.

The Kitchen Manager must consistently represent the franchise brand and ensure that all brand standards are followed during every shift.
ESSENTIAL RESPONSIBILITIES
BRAND & OPERATING STANDARDS

• Follow and enforce all franchise policies, procedures, recipes, systems, and operating standards.
• Ensure all menu items are prepared according to approved recipes, portions, specifications, and presentation standards.
• Maintain consistency in food quality and preparation from shift to shift.
• Ensure all required brand checklists, logs, and procedures are completed accurately.
• Prepare the kitchen for franchise inspections, operational reviews, and quality audits.
• Communicate changes to company policies, promotions, menu items, and procedures to the kitchen team.
• Protect the reputation and standards of the franchise through professional leadership and consistent execution.

KITCHEN OPERATIONS

• Direct all kitchen activities during assigned shifts.
• Ensure the kitchen is properly prepared before the restaurant opens.
• Maintain appropriate food preparation levels based on business volume and sales forecasts.
• Monitor ticket times and ensure food is prepared accurately and efficiently.
• Coordinate with the front-of-house team to ensure smooth service.
• Maintain proper station organization and product availability throughout the shift.
• Ensure opening, shift-change, and closing procedures are completed correctly.
• Respond quickly to operational challenges during peak breakfast periods.

FOOD QUALITY & CONSISTENCY

• Ensure every menu item meets franchise standards for taste, temperature, portion, appearance, and presentation.
• Monitor cooking procedures and holding times.
• Verify that employees follow recipes and approved preparation methods.
• Conduct regular quality checks throughout each shift.
• Correct quality issues immediately and coach employees when standards are not being met.
• Ensure proper rotation and use of products to maintain freshness.

FOOD SAFETY & SANITATION

• Maintain strict compliance with company food-safety standards and applicable health regulations.
• Ensure proper food handling, storage, labeling, cooking, cooling, and holding procedures.
• Monitor food temperatures and required safety logs.
• Enforce proper handwashing, personal hygiene, and glove-use procedures.
• Maintain a clean and organized kitchen throughout the entire shift-not only at closing.
• Ensure all equipment, prep areas, floors, storage areas, and workstations meet franchise cleanliness standards.
• Immediately address any food-safety or sanitation concerns.

TEAM LEADERSHIP & DEVELOPMENT

• Lead the kitchen team by example.
• Train new employees according to franchise training procedures.
• Ensure employees are properly trained on recipes, equipment, food safety, sanitation, and station procedures.
• Assign employees to stations based on business needs and skill level.
• Coach employees on performance, productivity, quality, and brand standards.
• Hold team members accountable for following company policies and procedures.
• Recognize employees for strong performance and teamwork.
• Promote a positive, respectful, professional, and team-oriented workplace.
• Assist management with interviewing, hiring, onboarding, and performance evaluations when needed.

LABOR MANAGEMENT

• Manage kitchen labor according to the restaurant's business needs and company labor goals.
• Adjust staffing and station assignments based on sales volume.
• Minimize unnecessary labor without sacrificing food quality, service, or guest experience.
• Monitor employee productivity throughout the shift.
• Communicate staffing needs and scheduling concerns to the General Manager.
• Ensure employees are working efficiently and productively.