Kitchen Managers are responsible for the setup, food preparation, team management, and cleanliness of their designated kitchen areas. They prepare food according to recipes and standards laid out by the company, including keeping a clean kitchen area. Kitchen Managers must be capable of opening and closing the kitchen at the appropriate times, including ordering and stocking all necessary equipment and supplies. Customer service skills are a top requirement for this position, as Kitchen Managers should also make suggestions for upselling. A high school diploma is a minimum requirement for this position, but previous kitchen management experience is required.
The Best Kitchen Manager Resume Samples
These are some examples of accomplishments we have handpicked from real Kitchen Manager resumes for your reference.
- Held the Executive Chef position, which entailed handling high-volume cooking for banquets, weddings, golf season tournaments, and exceptional on-site events.
- Assist servers and front-of-house staff in providing a top-quality guest experience.
- Perform daily side work to maintain the interior of kitchen and banquet facilities.
- Provide a unique customer dining experience to encourage guests to return.
- Developed and implemented seasonal menu to ensure restaurant offerings reflect the weekly availability of fresh products.
- Coordinated food preparation, purchasing, inventory management, and food cost.
- General management of supplies and inventory within the kitchen during non-dining hours.
- In charge of ensuring quality and preparation of food pre and during dining hours.
- This job also includes plating items on the menu and pushing orders through as priority demands during dining hours.
- All food must be inspected and checked by the manager before allowing plates to leave the expediter window.
- Cultivate the team of kitchen staff to ensure high-quality service, product presentation, customer satisfaction, and safety.
- Create and maintain all menus, product specifications, recipes, and procedures for kitchen staff use.
- Oversee daily management of kitchen and back of the house duties.
- Food preparation, to include food orders, kitchen sanitation and safety.
- Made sure orders came out of the kitchen in a timely matter and made specific servers had 100% of orders correct for their customers.
- Did start of day kitchen set up as well as the end of day closes.
- Maintained fryers to the proper temperature as well as changed oil per store policy.
- Stood out as the Kitchen Manager at The Bistro. I was responsible for overseeing daily management duties within the kitchen and back of the house.
- Prepare, cook and present food quickly and efficiently, meeting our standards.
- Work safely around kitchen equipment and monitor and deal with any maintenance issues.
- Maintain accurate food ordering and stocking levels, including all kitchen materials.
- Managed the opening crew to ensure safety measures were in place before opening.
- Helped to set the pace for the day.
- Supervised entire service staff, conducted pre-meal meetings with dining room and kitchen employees, planned room setup based upon anticipated guest count and clients needs.
- Accounted weekly inventory, Presented food and labor cost.
- Responsible for day-to-day operations, including supervision, scheduling of employees and training, placing weekly food orders and food cost control.
- Approved all purchases for kitchen equipment, supplies and furnishings.
- Supervised the daily maintenance of the kitchen area.
- Ensure high performance while maintaining overall excellence & hospitality throughout each day’s specific service periods.
- Ensured excellent maintenance and cleanliness of the dining room at all times.
- Organized and complete the administrative set up and break down of service (including but not limited to: creation of floor plans, menus, employee check in.
- Maintained effective & timely communication to all FOH/BOH and team members.
- Maintained positive working relationships with kitchen leaders and line staff throughout service periods.
- In charge of appointing daily duties to the cooks and assisting them in any way I can.
- I am also in charge of making truck orders, checking inventory and schedules for employees.
- It is also my responsibility to ensure that the kitchen is run in compliance with the health code and train employees to do the same.
- Responsible for the daily production of the kitchen staff, including menu planning, preparation and cooking, portion control, sanitation, product quality, food cost control, inventory management, and housekeeping.
- Scheduled kitchen employees to ensure optimal efficiency.
- I maintained and trained kitchen personnel, supervised and coordinated all related culinary activities.
- I also estimated what food would be needed and placed orders for my estimations.
- I helped to create menus and price items, as wells as ensure proper equipment operation and sanitation.
- Additionally, I directly supervised kitchen personnel to hire, discipline, conduct performance reviews, and initiating pay increases.
- Ensure cleanliness and safety standards are met at all times.
- Enforce and direct the food and beverage preparation and presentation.
- Maintain complete and accurate inventory control.
- Instructed new staff on proper food preparation, storage, use of equipment, sanitation, and safety procedures.
- Prepared daily production list and ensured the recipes and portions servings accurately.
- Ensured that the kitchen, dish, and food storage area was maintained clean and organized.
- Verified all recipes, food preparations, and presentations meet the quality and specifications of resident dietary requirements.
- Ensure all of the duties, including but not limited to: safety, sanitation, and cleanliness.
- Manages a crew of up to 6 to 8 employees to ensure a fast, enjoyable eating experience for the customer.
- Orders the food trucks twice a week to ensure that the store has the product needed.
- Made sure that the store was cleaned and that employees were keeping up with their cleaning duties.
- Ensured that all food safety standards were met.
- Responsible for cost control, production (including menu planning), and service.
- Ensured that all food and beverage production was carried out in a safe, clean, and efficient manner.
- Responsible for the overall operations for the back of house and kitchen area of a restaurant.
- Hiring staff, purchasing food and stock, and making sure everyone is trained on proper food preparation and kitchen safety techniques.
- Ensured that the company standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
- Made sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
- Ensured that all food safety standards are kept and that employees have up-to-date training on said standards
- Executes and supervises food production activities like proper cleaning, cutting, marinating, seasoning, cooking of food items.
- Coordinates and controls kitchen helpers in food storage like for example: maintaining tidiness, following the first in & first-out principle.
- Oversee day-to-day production and operations in the kitchen, which includes planning and directing all food preparation.
- Monitors material consumption and orders required food and equipment daily to satisfy the daily production plan.
- Ensure all the duties are carried out, including but not limited to: safety, sanitation, and cleanliness.
How to Become a Successful Kitchen Manager?
To become a kitchen manager, you need to be a proficient chef and a great leader. In addition, you must have lots of experience.
It is essential to be comfortable with computer systems. The kitchen computers for orders are also essential to be familiar with using computers to record product amounts and purchase more products.
To become a kitchen manager, it is a good idea to get an AA or BA in hospitality. This gives the required knowledge to run the kitchen smoothly.
A degree in hospitality teaches students the business, culinary, and social aspects of running a kitchen and full restaurant.
All these skills can be used in the future when moving ahead in the career. Frequently kitchen managers will eventually own their restaurants or work at hotels. The average salary for a kitchen manager is $45,000.
A kitchen manager is typically an experienced chef who knows how to oversee a whole production line of a restaurant. It is an essential role in the restaurant with the entire responsibility of the food’s timeliness, quality, and delivery. The kitchen manager is also responsible for the health regulation of the facility. They must make sure the kitchen is up to code to ensure that there are no violations.
I hope these samples gave you an idea of what your resume should look like and some tips on making sure that your resume stands out from the rest.