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Kitchen Manager Resume Samples
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0-5 years of experience
Promoted to Kitchen Manager from success as FOH manager of sister restaurant, responsible of managing over 40 employees
- Responsible for high volume day to day operations, scheduling and staff selection, weekly menu alterations and payroll
- Communicated with restaurant owners daily to budget goals and reduce labor and food costs
- Developed catering protocol increasing overall restaurant revenue through off site catering and in house private functions
- Worked alongside managing partner in creation of staple menu items, marketing strategies and high profile promotional events
- Assisted ownership in pre-opening of restaurant, including restaurant and kitchen design to optimize efficiency and set BOH policy standards
- Lead Chef, oversaw and participated in food preparation and production in addition to regulating cafeteria style service during peak lunch hours
0-5 years of experience
Directed and managed a large and diverse staff of 30 employees
- Ordered, tracked, and organized all inventory
- Provided excellent customer service and addressed problems quickly and efficiently
- Provided leadership to the staff in a high volume restaurant
- Scheduled and submitted weekly schedules
- Enforced all state and company policies and procedures for sanitation and food quality
0-5 years of experience
Overseeing the day to day operations of 80 employees in a high volume restaurant.
- Succeeded in controlling food costs to company’s goal for 5 straight fiscal quarters including ranking in top 10% of company for quarters 1 and 2 of 2014
- Achieved passing scores of 91% or better on all Health Inspections
- Developing hourly team members into successful salaried managers
- Facilitating regional manager meetings for new food and beverage deployments
- Awarded Manager of the Quarter for the first Quarter of 2014
- Purchaser of all food and supplies
- Recovered a restaurant that was achieving a Guest Satisfaction score of only 50% in 2014 to continually receiving Guest Satisfaction scores of over 85% in 2015
0-5 years of experience
Managed kitchen staff by orientating, training, assigning, scheduling, supervising, evaluating and enforcing discipline as required.
- Instructed new staff on proper food preparation, storage, use of equipment, sanitation and safety procedures
- Actively involved in cost control, sanitation, menu development, private dinging and catering
- Planned lunch, dinner and bar menus, as well as special items for in-house special events.
- Performed monthly product inventories
10+ years of experience
Hire, train, motivate, supervise, evaluate, schedule and terminate employees
- Responsible for any, and all, guest and employee concerns
- Successfully lowered liquor cost from 36% to 20.5%
- Part of a management team who was awarded Darden Diamond Club ( top 2% of ops )
- Worked to maintain a food cost, measured actual vs. theoretical, of below 5.4%
- Developed par’s based on our location’s specific ‘supply-and-demand’
- Opened nine new locations; AOR’s included HOH, FOH, training, admin, and made AGM while fulfilling duties of Culinary Captain as well
0-5 years of experience
Oversaw and coordinated the operations and management of the kitchen team for a catering service through proper training and supervision.
- Supervised phases of food procurement, production and service, inventory and ordering, food storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
- Provided routine food safety reviews and made sure all sanitation and food safety standards were met while correcting any deficiencies on a timely basis.
- Conducted daily line checks and delivered clear feedback to the kitchen team and management while enforcing uniform and personal grooming standards in compliance with company policy.
- Ensured food quality standards and adhered to special client request specifications.
6-10 years of experience
Managed the daily operation of the kitchen.
- Prepared daily production list and ensured the recipes and portions servings in an accurate way.
- Monitored and oversee kitchen labor and food cost and budgetary requirements.
- Ensured that the kitchen, dish and food storage area is maintained in a clean and organized manner.
- Verified all recipes, food preparations, and presentations meet the quality and specifications of resident dietary requirements.
- Received and examined food items and supplies to ensure quality and quantity requirements.
0-5 years of experience
Drove top line sales increase of 624K annually for a $3.1m location.
- Spearheaded implementation of Ziosk tableside ordering system in first location in company.
- Appointed Interim GM by DM from November 2014-January 2015.
- Promoted from Service Manager to Kitchen Manager in July 2014.
0-5 years of experience
Effectively hired, trained, and supervised employees in food preparation, sales, and customer service.
- Updated and maintained inventories of food and kitchen equipment and supplies; assisted in timely stock ordering from vendors and suppliers.
- Responsible for sales and answering customer questions related to food storage and preparation.
- Assisted in supervising employees in creative food preparation, assembly, and presentation; performed customer service and sales duties.
- Assisted in maintaining inventory levels and ordering.
- Chosen to train for management position.
0-5 years of experience
Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Seasoned and cooked food according to recipes and personal judgment and experience.
- Weighed, measured, and mixed ingredients according to recipes and personal judgment, using various kitchen utensils and equipment.
- Assigned duties, responsibilities, and work stations to employees in accordance with work requirements; trained and managed 6 people on prepping and working the line and achieved significant improvements in their productivity.
- Observed and evaluated workers and work procedures in order to ensure quality standards and service; successfully managed a 6-8 person team on cooking the food right by the recipe card and getting the food out at outback standard 10-12 min time.
- Recommended measures for improving work procedures and worker performance in order to increase service quality and enhance job safety; provided direction and assistance to a 2 man prep crew in the morning and a 6-8 line crew in the evening.
6-10 years of experience
Managed food cost and placed weekly supply order.
- Prepared breakfast, lunch and dinner items for busy diner while adhering to established pars.
- Responsible for creating meal specials and other menu items.
- Supervised, evaluated and trained all kitchen employees.
- Cooked entrees and side items to order on busy food line.
- Met with patrons to gather feedback on menu items, service and other concerns.
0-5 years of experience
Reinforced company slogan by delivering the highest quality product to welcomed customers
- Developed and trained incoming crew members on proper procedure and overall food safety
- Exercised preventative maintenance on all equipment and scored well on monthly assessments
- Created a comfortable and inviting atmosphere by building relationships with regular customers
- Cashiering: received payment by cash/credit card/gift card
0-5 years of experience
Encouraged a top-line orientation through operational focus, ensured that correct operational procedures were followed at all times, and identified and implemented cost-efficient processes.
- Coached, mentored, and trained diverse staff to ensure operational excellence, and monitored processes to ensure quality training of team members, professional advancement and growth opportunities.
- Provided and shared key learnings and best practices, maintained effective relationships with vendors, and instilled a strong passion for culinary excellence and guest service.
- Played key role to drive teams in the areas of new product introductions and promotional programs, and implemented innovative training programs to ensure staff commitment.
- Served as Certified Training Manager at company’s Regional Training Store, representing best practices, commitment to cost and process efficiencies, team leadership, and company mission.
- Maintained accurate counts of inventory, cash handling, budgets, and reduced waste of perishable products by developing and implementing a new cooling process that met new health code guidelines.
- Demonstrated confidence and focus during periods of high volume or/and unexpected events to keep company operating to standards and to set a positive example for employee teams.
0-5 years of experience
- Performed a variety of duties such as assigning daily cleaning and kitchen duties, observing food quality before served, and assisting in the kitchen operations.
- Helped in the acquisition of new cooks by looking through applications for new positions and assisting in interview process
- Demonstrated strong organizational skills and attention to detail by creating food orders for kitchen and stocking the kitchen with food order.
0-5 years of experience
Managed kitchen staff of 5-6 employees’
- Estimated food costs and beverage costs and purchased supplies
- Developed and implemented cost reducing procedures
- Prepared weekly work schedule for kitchen staff
- Took inventory of stock on-hand
- Controlled food costs and labor costs
0-5 years of experience
Maintain daily operational and event stock using proper inventory and ordering techniques
- Implemented an organized and proficient ordering and inventory system
- Oversee monthly and quarterly inventory program
- Building and maintaining fruitful relationships with vendors and prospective vendors
- Responsible for managing café and event staff of up to 30 associates
- Responsible for coordinating and cooking for in-house and off-premise events, in addition to daily operations
0-5 years of experience
Consulted on the opening of the restaurant; helped plan and execute for all aspects of the kitchen
- Trains and mentors new kitchen staff
- Manages and organizes all wine and wine list; assists patrons in wine selection
- Builds a reputation for providing excellent customer service
- Earned recognition from managers for strong performance; Was promoted based on excellent performance
0-5 years of experience
Ensured customer satisfaction and acted proactively to prevent complain.
- Maintained store inventory and make order at part levels.
- Administered the restaurant training employees.
- Actively developed team member’s abilities and interest while ensuring their compliance with corporate standards and procedure.
- Maintained restaurant cleanliness.
0-5 years of experience
After being employed with the bistro which is a privately owned French restaurant I have
been training to take over for the owner/ chef for him to step down. This is the first time for me in more than 10 years that I have had the opportunity to work for a privately owned
smaller well established business.
- Responsible for creating all daily specials for lunch, dinner, and pastry
- In charge of training staff for proper preparation and presentation of plates
- Work with the owner/ Chef for inventory and ordering
- We average 100 – 125 covers daily but not including outside catering events
- We Have an exceptional check average of $40.00 per customer during lunch and $85.00
- I am personally responsible for up to 5 People. Due to the small nature of the property it
0-5 years of experience
After being employed with the bistro which is a privately owned French restaurant I have
been training to take over for the owner/ chef for him to step down. This is the first time for me in more than 10 years that I have had the opportunity to work for a privately owned
smaller well established business.
- Responsible for creating all daily specials for lunch, dinner, and pastry
- In charge of training staff for proper preparation and presentation of plates
- Work with the owner/ Chef for inventory and ordering
- We average 100 – 125 covers daily but not including outside catering events
- We Have an exceptional check average of $40.00 per customer during lunch and $85.00
- I am personally responsible for up to 5 People. Due to the small nature of the property it
0-5 years of experience
- Maintained inventory, ordered supplies, and ensured kitchen operation is smooth stepping in when necessary.
- Scheduled, coordinated, and appointed activities to kitchen staff.
- Managed daily operations under the direction of the general manager.
- Ensured kitchen sanitation according to health and safety guidelines.
0-5 years of experience
Manage shifts involving direct supervision of staff including subordinate managers, totaling 31-60 employees per shift. Perform expo responsibilities, coach floor managers on proper dining room appearance, and flow of guests. Address guest requests and complaints. Maintain department schedules, address employee issues and serve as leader to team to run effective shift and closing of restaurant. Recognize and promote strong team members. Log information into “pass-on” book for future shifts and record keeping. Other responsibilities include diligent counting of inventory and creating purchase orders based upon projected sales. Decrease food costs and labor costs via varying methods. Maintain marketing information.
- Thrives is high stress fast paced environment
- Promoted to Opening kitchen manager after 4 months of kitchen management.
- Promoted to kitchen manager after 9 months of floor management.
- Consistently receives highest scores on biannual reviews.
- Commended for leadership capabilities, team building efforts, and effectively decreasing labor costs.
0-5 years of experience
Food Safety Certified by Department of health & mental hygiene. Maintained kitchen clean, organized, stocked & that all equipment is properly maintained and in good condition.
- Train & develop crew members, to help them learn policies, cultures & mission plans.
- Constantly multitasking, accomplishing stations goals & pitching in to help teammates.
- Ensured food quality by cooking & prepping food to order, following kitchen procedures while monitoring food waste, inventory levels & resolving food quality issues.
- Executed standard safety procedures while achieving precise cut sizes. Perfectly balancing seasonings, cooking times & temperatures while insuring the developing the freshest ingredients.
- Motivating a strong team dynamic and communication between back of house and front of house & while effectively ensuring great customer service and throughput.
0-5 years of experience
Manage cost of sales and ordering of goods and logging invoices upon receiving orders.
- Interview, hire and train new employees that meet [company name] standards.
- Lead local beer sales pilot program. Conducted crew training, tasting, upsell techniques. Tracked pilot success. Selected to train crew for second pilot site.
- Manage operations daily and assign crew to tasks.
- Make sure customers have a great experience and handle any issues or complaints.
0-5 years of experience
Prepares all food items to order, following standard recipes and procedures within specified time limits
- Assists in an entire team effort towards the restaurants success
- Properly measures and assembles ingredients required for preparing the standard recipes
- Cut and/or portions meat, fish and poultry
- Preps assigned items according to the Prep Lists, Firing Chart and par levels set by management
- Cleaned, organized, and maintained the refrigerators, cooler drawers, prep, and dry storage area
- Maintains prep area in a clean, sanitary and safe manner
0-5 years of experience
Responsible for maintenance and cleanliness of kitchen
- Executed twice weekly food orders and daily produce orders
- Coordinated with General Manager on all aspects regarding food and paper cost
- Processed invoices and employee payroll
- Responsible for the hiring of new employees
0-5 years of experience
Manage day to day operations, make deposits, balance cash, and supervise 30+ employees, conducted interviews to hire new staff.
- Devised a new system to better the weekly inventory of products on hand.
- Set up a new excel spreadsheet for the daily cash summary.
- Had a new catering van ordered and wrapped with the company logo
0-5 years of experience
Responsible for daily functions, opening and closing, and money management within the restaurant
- Fielded customer questions regarding menu, pricing, ingredients, and satisfaction reports
- Recorded and logged the hours worked by each employee during a shift
- Responsible for solutions to issues regarding meal mistakes, customer complaints, and monetary issues
0-5 years of experience
Prepare supplies for weekday and weekend breakfast and lunch shifts and maintain inventory levels throughout the peak hours
- Organize staff schedules and workloads to maximize productivity
- Monitor food preparation to ensure orders are completed quickly and no product is wasted
- Ensure kitchen area is clean and with-in safety standards and regulations through oversight and crew assignments
- Respond to customer service issues quickly and ensure total satisfaction from all guests
- Repair and maintain equipment and schedule annual inspections of equipment
- Conduct random safety and health inspections of entire restaurant to ensure total compliance is met
6-10 years of experience
Extensive knowledge in customer service
- Demonstrated aptitude for developing new skills
- Sound ability to understand basic sanitation requirement related to personal hygiene, food handling and equipment safety and sanitation
- Excellent ability to listen to directions and follow basic instructions
- Great skills in organizing work and materials for maximum productivity
- Prepare a variety of foods according to customers’ orders or managers instructions, following approved procedures
0-5 years of experience
Kitchen Manager to a booming catering company that also produced a wide variety of entrees, sides, and specialty products to be sold at two retail locations.
- Monitoring of food quality and efficiency by which it was produced.
- Making recipes/ recipe costing cards for all new products.
- Ordering proper and correct amount of products from all vendors.
- Involved in interviews of chefs for employment and issuing reprimands when food safety or productivity was compromised.
0-5 years of experience
Opened and closed restaurant daily ensuring all task have been double checked and completed.
- Order and maintain inventory ensuring this using the FIFO method.
- Direct two subordinate managers and 20 plus employees both front and back of the house.
- Maintained register, sales, deposits, and errors on daily basis
0-5 years of experience
Responsible for all HOH scheduling, interviewing, reviews, counseling, and giving feedback.
- Managed all supply orders for the HOH, as well as inventory, food costs, trouble shooting, organization and proper Par levels.
- Maintain and update line checks, and cleaning check lists.
- Responsible for P&L analysis relating to food and labor costs.
0-5 years of experience
Lead kitchen operations by supervising daily cleaning and sanitation of kitchen and equipment, scheduling staff, managing recipes perfected from scratch and maintaining high standards of ethical behavior and confidentiality.
- Oversee food controls including quantity production, ordering, food/labor cost, kitchen sanitation and minimizing food wastage.
- Encourage high-quality service and staff development by recruiting, training, coaching, and disciplining kitchen personnel, and enforcing uniform and personal grooming standards.
- Aid in resource and finance management by maintaining restaurant inventory and processing invoices.
0-5 years of experience
- Managed back of the house environment and team to achieve high ratings and standards
- Prepared food, cut ingredients and cooked before open and during shift
- Handled cash register during peak store hours in fast paced environment
0-5 years of experience
Oversees the daily operations of the restaurant and banquet; Hands-on management position and reports directly to the General Manager.
- Manages kitchen production including the following: Hiring, training, and staff development, schedule staff and production to meet the needs of the restaurant, deliver an excellent guest experience as well as managing food cost control.
- Performs and in-charge of inventory and ordering duties.
- Manages and create menu development, monitors food quality and execution.
- Produce food items/products of high quality and in accordance with established recipes and maximizes financial performance in all areas.
- Ensures culinary, sanitation, and food standards and responsibilities are met.
- Sets and maintains goals for culinary function and activities.
0-5 years of experience
Hire, supervise, train, and evaluate performance of 8-10 employees.
- Schedule employees based on business demands.
- Create new menu items consistent with the existing menu.
- Implement cleaning schedules, prep lists, and checklists to ensure consistent results from each employee.
- Increased sales level while the second location opened.
0-5 years of experience
Create weekly schedule for 10-20 employees
- Responsible for maintaining sanitation standards
- Ensure that food follows company standards before leaving the kitchen
- Responsible for inventory management and ordering of perishable merchandise
- Keep food cost and labor within budget
0-5 years of experience
Oversee execution and service of on average of 400-600 meals an evening insuring high standards of quality, presentation, and timeliness are being met
- Ensure consistency and high level of standard met with every dish
- Monitor health code and internal quality assurance standards are constantly maintained
- Educate servers, hosts, and bartenders on new menu items
0-5 years of experience
Monitors food standards, food costs, and safety
- Determines work schedules, shipments, and cleaning schedules
- Maintains appropriate portions and arrangement of food
- Operates large-volume cooking equipment such as grill and deep fryers
- Inspects and cleans food preparation areas and equipment
- Communicates standards and cooking methods to staff
0-5 years of experience
Track and maintain all kitchen inventory
- Assist FOH Manager to present weekend special
- training, hiring development and discipline of all BOH staff
- Taking responsibility for the business performance of the restaurant
- scheduling, ordering setting budgets
- Preparing reports at the end of the week, including staff control, food control and sales
6-10 years of experience
Prepare for breakfast and lunch menu, as well as catering orders
- Prepare food service records and production sheets
- Prepare food items in a hygienic and timely manner
- Set up location in line with restaurant guidelines
- Restock all items as required throughout shift
- Supervise a staff that ranged from 4 to 6
- Perform extra responsibilities as requested by General manager
6-10 years of experience
in planning and implementing store policies
- Supervised between 15 and 20 people both day and evening shifts
- Conduct interviews and handle employee evaluations
- Oversaw the produce, dairy and Sygma order
- Organize and maintain prep sheets
- Counted weekly inventories and tracked food cost
- Daily taste and temp on all product and equipment
- Monthly evaluation on all equipment and procedures to ensure a successful quarterly inspections
6-10 years of experience
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Prepare and cook to order a variety of foods that require only a short preparation time.
- Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
- Season and cook food according to recipes or personal judgment and experience.
0-5 years of experience
Manage 2-5 Line cooks for busy breakfast and lunch customers
- Monitor inventory of kitchen and food supplies for cost-effective, weekly ordering
- Maintain company standards for timely, professional customer service
- Housekeeping and maintenance duties which includes ground keeping
- Assist with inspections by Food Safety and the Health Department
0-5 years of experience
Coordinate efforts of the front end with the kitchen
- Ensure food quality and quantity
- Monitor food waste and manage inventory levels
- Ensure kitchen sanitization and hygiene procedures
- Manage kitchen equipment in terms of cleanliness and maintenance
- Ensure appropriate staffing and schedules in conjunction with both hiring & training front and back of house staff
0-5 years of experience
Train new employees for daily store tasks and new store unveilings
- Execute inventory orders with suppliers and vendors to ensure products are in stock
- Lead team of 4 employees through food preparation and delivery
- Implementing team meetings to emphasize communication among employees to perform tasks more efficiently
0-5 years of experience
Creating menu and exciting menu items that work well with their existing menu.
- Creating an inventory system and ordering sheets.
- Creating new prep lists.
- Hiring, firing and holding staff accountable for their areas and actions.
- Management of food safety regulations and tastings.
- Banquet facility and working closely with cater to order product needed for events.
- Weekly meetings with owner and staff.
- Strong communication with owner and staff.
0-5 years of experience
- Flexibly mastering kitchen duties, while executing managerial and administrative responsibilities
- Effectively resolving team’s concerns through excellent written and verbal etiquette
- Consistently maintaining exceptional workplace sanitation and overall quality-control
- Efficiently managing orders and shipments of food, supplies, and décor for upscale events
- Cooking various styles of food and pastries; Consistently earning outstanding customer reviews
0-5 years of experience
- Manage all Kitchen Staff and their schedule, insuring excellence is being demonstrated every day.
- Coordinate with local vendors to create rotating seasonal specials, as well as further developing our static menu.
- Manage all fresh and/or perishable inventory.
- Design custom catering menus for private parties and events.
- Insure the Kitchen meets and exceeds all Health Department standards.
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[Kitchen Manager]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
