Chautauqua Institution

  • Athenaeum/Heirloom - Kitchen Manager

    Job Locations US-NY-Chautauqua
    Posted Date 8 months ago(8 months ago)
    # of Openings
  • Overview

    A kitchen manager in a restaurant or other food-service facility has a full plate of responsibilities during the average workweek. This employee is responsible for managing the complex system of a commercial kitchen and keeping tabs on everything that goes on in this fast-paced environment. The duties may vary, some are standard in the industry. This person reports directly to the Executive Chef


    1. Hire, Fire and Train - The kitchen manager is the boss in the back of the house. This member of the management team is responsible for hiring workers, firing those who do not perform satisfactorily and training the hires to meet the expectations of the kitchen. In many cases new hires with a little experience may be preferred to those with extensive experience for certain jobs. It can be hard for new hires to adapt to the new management style, making indoctrination into the manager's system a challenge.

    2. Cleaning- It is the duty of the kitchen manager to make sure the kitchen and the surrounding areas are kept clean and sanitized. All tables and food preparation areas must be cleaned, wiped down and sanitized on a daily basis. Cleanliness ensures no germs are transferred to the food which could result in a customer becoming sick or ill. The kitchen manager is responsible for the staff as they carry out their duties of kitchen cleanliness.

    3. Inventory -  A kitchen manager is responsible for overseeing the inventory. They must order inventory as well as make sure that the proper levels of inventory are maintained and stocked. Having the correct inventory levels will make sure that the necessary ingredients are available for cooking and food preparation. Without proper inventory, kitchens come to a virtual halt. Kitchen supervisors schedule the ordering of inventory and delivery. This schedule is based on menu items and kitchen budget. The supervisor or designated staff double-checks product quantity and quality against invoices when shipments arrive. Special requests by the primary chefs or other staff for inventory typically go through the kitchen supervisor.


    4. Leadership - The kitchen manager must have good leadership skills. Many times the kitchen manager will be called upon to be a working manager, which is leading by example. They will need to plan, organize, direct, coordinate, and delegate responsibility to the staff which ensures the goals and objectives, of the kitchen, are met on a daily basis by the staff.

    5. Floors - The kitchen manager must make sure the staff keeps the floors clean by sweeping, and mopping, during the shift, and at the end of the shift. A clean floor helps to ensure a safe working environment. The staff is directed by the kitchen manager when it comes to taking trash out to the dumpsters and keeping garbage cans clean and washed.

    6. Special Events - Sometimes orders have to be prepared for special occasions such as weddings and banquets. It is the kitchen manager's responsibility to make sure that a customer's order has been prepared to her specifications. The kitchen manager must make sure that quality service is delivered by the staff.


    7. Employee Scheduling - coordinate and plan the employee schedules to make certain all shifts are properly staffed. Planning for special events, prepping, operating at peak hours and following allotted kitchen wage budgets requires synchronization. Synchronization schedules the staff and operation of the kitchen at optimum performance and food quality levels. Often, the responsibility of employing and terminating staff falls on the shoulders of kitchen supervisors.

    8. Conflict Resolution - In all work environments, conflict eventually arises that employees cannot settle among themselves. The kitchen supervisor is a mediator. He listens to both sides and makes a final decision on how to resolve the situation. Complaints of a serious nature are directed to the kitchen supervisor, who turns them over to the human resource department or to the restaurant manager or owner.


    9. Equipment Maintenance - Faulty or broken equipment violates health code standards and makes menu preparation challenging, if not impossible. Scheduling routine equipment maintenance and repairs is an important kitchen supervisor responsibility to make certain the kitchen is fully operational.


    10. Safety Procedures - The kitchen area is filled with potentially dangerous cooking and preparation equipment. Kitchen supervisors are responsible for correct safety training of staff and enforcement of safety procedures. Supervisors routinely inspect safety equipment and devices, such as fire extinguishers, to make sure they are functional and up to date.


    11.Open and Close - A kitchen manager is typically the first person in the door and is often the last one out. The kitchen manager must open the kitchen and prepare it for morning shipments and get all the supplies ready for the first shift of workers coming in. The manager will also have to stay after closing to ensure proper cleaning is done to maintain sanitation standards. This is why there are often multiple kitchen managers working in one restaurant.


    Must have 3 years of kitchen experience in a leadership role. 

    Must be able to stand for long periods 

    Must be able to communicate effectively with the front of the house leadership

    Must be able to work morning, nights and weekends


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