Kitchen manager

Kitchen managers run the back-of-house operation of a restaurant, overseeing staff, food, and the kitchen's smooth running. The work involves managing and scheduling kitchen staff, controlling food cost and ordering, ensuring quality and safety standards, and keeping the kitchen organised and running efficiently through service.

They work in restaurants and food operations. The role suits organised, capable people with kitchen experience who can lead a team, manage the business side of the kitchen, maintain standards and hygiene, and combine hands-on cooking knowledge with the management that keeps the back of house productive, compliant, and profitable.