Professional web page template for Kitchen managers in Kentucky

A Kitchen Manager runs the back-of-house experience, which includes managing all of the kitchen staff. They work closely with a Head Chef to ensure the kitchen is run smoothly. Head Chefs, on the other hand, focus on cooking and ensuring the quality of food being served.

Back of House Traditional TitleModern Alternatives Chef, Chef de Cuisine Kitchen manager Sous-Chef, Executive Sous Chef None Chef de Partie Section cook Entremetier Vegetable station8 more rows

Duties and Responsibilities Organize and supervise kitchen team. Keep them engaged and coach them on service and quality standards. Assist Kitchen Manager with managing food cost, shrink, waste, and product yields. Assist Kitchen Manager with managing prep schedules and food production.

A Head Chef is similar to a Kitchen Manager in general, so these are the two most commonly compared roles. A Chef is a glorified Kitchen Manager. They have all of the same responsibilities as a Kitchen manager, but they also manage the menu. Menu management takes a lot of time.

Some larger establishments may have roles for both an Executive Chef/Chef de Cuisine and a Head Chef where the Head Chef manages the kitchen and the Executive Chef manages the more commercial decisions.

Leadership: Guiding the kitchen team and resolving conflicts. Budgeting: Keeping track of finances, from food costs to wages. Knowledge of Health and Safety: Ensuring adherence to food safety standards and health regulations. Communication: Effective dialogue with suppliers, staff, and front-of-house managers.

Chefs often have a culinary background and can use many advanced cooking techniques. They may also manage kitchen staff, but their main focus is on the quality of the food. Some establishments may combine the roles of kitchen manager and chef, especially in smaller operations.

A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurantʼs kitchen staff ing to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.