Top Kitchen Manager Skills

Below we've compiled a list of the most important skills for a Kitchen Manager. We ranked the top skills based on the percentage of Kitchen Manager resumes they appeared on. For example, 18.6% of Kitchen Manager resumes contained Food Preparation as a skill. Let's find out what skills a Kitchen Manager actually needs in order to be successful in the workplace.

The six most common skills found on Kitchen Manager resumes in 2020. Read below to see the full list.

1. Food Preparation

high Demand
Here's how Food Preparation is used in Kitchen Manager jobs:
  • Supervised and coordinated activities including food preparation kitchen, pantry and storeroom personnel and purchases/requisitions, food and kitchen supplies.
  • Supervised kitchen staff and volunteers engaged in activated related to food preparation, and production.
  • Handled food preparation, cooking, inventory management and opening and closing establishment.
  • Managed kitchen operations including food preparation and storage, inventory and maintenance
  • Utilized creativity and organization in planning food preparation and line organization.
  • Monitor food preparation, ensure time management of catering personnel.
  • Assisted with Food Preparation and provided excellent Customer Service.
  • Planned and managed food preparation to fulfill menu requirements.
  • Managed daily food preparation in accordance with anticipated business.
  • Maintained quality assurance on temperatures and food preparation.
  • Expedited food preparation including quality assurance.
  • Supervised daily activities in food preparations.
  • Performed all food preparation personally.
  • Executed food preparation and production.
  • Organized food preparation and presentation.
  • Monitor completion of food preparation.
  • Ensured correct food preparation procedures.
  • Teach, train, and instruct students on all aspects for food preparation, service, clean up and chemical sanitation.
  • Monitor food preparation methods, portion sizes, and presentation to ensure that food is prepared and presented in acceptable manner.
  • Key Duties: Food preparation, menu planning, training staff, inventory management, kitchen, and storage maintenance.

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2. Food Cost

high Demand
Here's how Food Cost is used in Kitchen Manager jobs:
  • Maintained detailed inventory and placed orders with multiple distributors, while successfully meeting and exceeding food costs and inventory turnover goals.
  • Managed and increased staff professionalism, productivity and efficiency resulting in lowered labor and food cost.
  • Plan monthly staff/production schedules and continuously monitored and controlled food costs.
  • Developed inventory management system resulting in reduction of food costs.
  • Create daily specials -Labor management -Food cost control -Food preparation
  • Maintained food cost by implementing proper inventory controls.
  • Reconstructed a menu that had proven results to lower food cost, as well as driving up food sales 15%.
  • Conduct weekly inventory counts to ensure food costs remain within acceptable variance and enacted action plans on items out of variance.
  • Controlled food costs by ordering, receiving, storing and producing products according to Golden Corral's specifications and production guides.
  • Increased 10% SSS per year for Country Buffet in Pueblo and saved 1% on food cost per period.
  • Place orders for all supplies and food products for restaurant, tracked inventory levels and held accountable for food cost.
  • Create action plans to improve food costs if the variance between Actual and Theoretical Use is more than $25.
  • Maintained average food costs of less than 28% while maintaining the strict food quality guidelines of the company.
  • Review Operations, P&L statements and food cost line reports, identify issues and develop remediation plans.
  • Reduced food costs from 35.1 to 31.5 by using company specs and reducing waste in a 6 month period.
  • Manage kitchens in excess of 12 million in sale revenue and maintained regional leading food cost and labor ratios.
  • Prepare menus, maintain food cost, train in safety and sanitation, place orders and maintain inventory.
  • Inventory, menu development, hiring/ training staff, waste control, maintaining a 29% food cost.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures.
  • Cut food cost and ran a successful kitchen * Was a Certified Corporate Trainer * Opened 7 new stores

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3. Food Safety

high Demand
Here's how Food Safety is used in Kitchen Manager jobs:
  • Executed all essential kitchen functions including food safety and sanitation, quality control and consistency.
  • Certified under the national registry of food safety professionals as a certified food safety manager.
  • Monitored food inventory and guaranteed proper preparation and food safety standards were met.
  • Developed food safety knowledge and communicated regulations to ensure health and safety.
  • Maintained highest standards of sanitation, food safety/storage and accurate inventories.
  • Completed food safety certification Handled customer questions and/or complaints Created employee schedules
  • Implemented food safety measures by maintaining proper storage and cooking temperatures.
  • Ensured food safety and sanitation procedures followed and recorded accurately.
  • Checked and maintained refrigeration temperatures according to food safety guidelines.
  • Facilitate communication, education, and execution of food safety.
  • Conduct training sessions on various Kitchen/Food Safety topics when necessary.
  • Completed food safety certification course to become ServSafe certified.
  • Followed established food safety, cleaning and maintenance procedures.
  • Monitor and conduct food safety and sanitation inspections.
  • Monitored food safety and cleanliness procedures and audits.
  • Monitored compliance with applicable food safety regulations.
  • Certified in Food Safety Management.
  • Implemented a HACCP plan and trained staff in the safe handling, heating and cooling of foods to increase food safety.
  • Designed the layout and organization of the kitchen and food storage areas ensuring compliance with standard Fire and Food Safety regulations.
  • Better training for employees and a better understanding of proper sanitation and food safety guidelines as well as hands on training.

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4. Customer Service

high Demand
Here's how Customer Service is used in Kitchen Manager jobs:
  • Created critical measurement customer service strategies, which implemented change and resolved customer problems by redefining quality and productivity standards.
  • Managed day-to-day kitchen operations to effectively provide superior customer service through properly answering inquires as well as record/stock inventory.
  • Developed skills in cooking, waiting, bar-tending and general customer service for the international food/hospitality industry.
  • Communicated with vendors for timely deliveries, provided customer service to patrons of establishment.
  • Provided excellent customer service by taking personal ownership of any issues customers had.
  • Communicated and collaborated with customers and employees to ensure excellent customer service.
  • Initiated key partnerships with Department Supervisors to help streamline/improve overall customer service.
  • Position required high level of energy and demanded excellency in customer service.
  • Promoted guest relations by delivering excellent customer service and food quality.
  • Utilized effective communication to uphold quality customer service and team work.
  • Received monthly ongoing Disney training specializing in customer service and diversity.
  • Exhibited high level of customer service in every facet of dining establishment
  • Trained and developed new employees effectively to ensure outstanding customer service.
  • Provided excellent customer service and addressed problems quickly and efficiently.
  • Maintained good working relationship with vendors through excellent customer service.
  • Communicate with crew members effectively to ensure great customer service.
  • Maintained excellent customer service and provided great leadership skills.
  • Provide friendly customer service and conflict resolution to customers.
  • Maintained a customer friendly experience with exceptional customer service.
  • Frequent elongated one on one customer service interactivity.

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5. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Kitchen Manager jobs:
  • Reduced ticket time from 15 to 7 minutes, as a result of cross training and re-organizing kitchen areas.
  • Directed and assisted in all kitchen areas to ensure proper timing & accurate preparation of orders.
  • Maintain an organized and clean environment including daily cleaning of kitchen areas.
  • Ensured kitchen areas meet health and safety requirements as mandated by law.
  • Manage dish room, bakery, desserts and main kitchen areas.
  • Established a high standard of cleanliness throughout the kitchen areas.
  • Performed all staff scheduling for restaurant and kitchen areas.
  • Trained Managerial candidates in all kitchen areas.
  • Help train crew in kitchen areas.
  • Opened and prepared breakfast / Lunch Oversaw all aspects of sanitation in kitchen areas Supervision of 3 staff

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7. Labor Costs

high Demand
Here's how Labor Costs is used in Kitchen Manager jobs:
  • Created an alternative scheduling method significantly reducing labor costs through improved prioritization of employee specific skill sets.
  • Delivered customer hospitality and maintained low labor costs with efficient productivity.
  • Exceeded budgetary expectations for food/beverage and labor costs, operating accounts.
  • Manage scheduling and timekeeping procedures and monitor labor costs.
  • Maintained labor costs within specified guidelines.
  • Controlled labor costs within company guidelines.
  • Control labor costs through efficient scheduling
  • Instituted multiple techniques that not only cut labor costs but also increased the quality of our product as well as morale.
  • Managed back of house operations including staff scheduling, food and labor costs, employee training, and inventory control measures.
  • Planned all menus, ordered and controlled food inventory, repair and maintenance of kitchen equipment, maintained low labor costs.
  • Conducted formal training and worked with the General Manager to reduce labor costs and initiate process improvements to increase kitchen efficiency.
  • Control labor costs by helping create a schedule accommodating to as many requests as possible while maintaining a running kitchen.
  • Continue daily working cooking to maintain labor costs; reduce crew during slower periods with no significant customer service loss.
  • Trained and coached kitchen staff to become better at their jobs, ultimately leading to a decrease in labor costs.
  • Developed and maintained exceptional customer service standards Optimized profits by controlling food, and labor costs on a daily basis.
  • Played an integral role in saving money on a monthly basis by accurately monitoring and reported food/labor costs and waste.
  • Controlled food and labor costs, maintaining a 28% food cost budget and 14% labor cost budget.
  • Achieved high staff productivity and morale while reducing labor costs from 23% to 17% without compromising service.
  • Negotiated agreement for vendors to provide labor in exchange for promotion of vendor products, avoiding additional labor costs.
  • Administered all kitchen operations by scheduling staff, tracking food costs and labor costs, and managing inventory control.

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8. Inventory Control

high Demand
Here's how Inventory Control is used in Kitchen Manager jobs:
  • Increased profits by developing/ initiating and managing inventory control, sanitation procedures, and food quality.
  • Included inventory control, quality assurance, trained all stations including recipe development and execution.
  • Implemented and supported company initiatives and programs* Regulated sanitation and safety* Nutrition Specialist* Inventory Control
  • Managed purchasing and inventory control based on budget while maintaining food quality and assurance.
  • Project lead in policy/procedure/logistics plan creation, order processing and inventory control for kitchen.
  • Supervised food and beverage operation to ensure stock management and inventory control were performed.
  • Maintained a profitable and successful kitchen through careful ordering and inventory control.
  • Maintained inventory control and accountability of all kitchen/restaurant related items and equipment.
  • Lowered food costs through improved inventory control and continuing to improve inventory.
  • Monitored and maintained inventory control and cash and collection of accounts received.
  • Audited inventory control and waste management activities on a regular basis.
  • Created daily menus and prepared special catering menus Ordering scheduling inventory control
  • Streamlined inventory control procedures and production to drive operating costs down.
  • Purchased all items pertaining to kitchen while maintaining effective inventory control.
  • Implemented new inventory controls, invoicing and a sales/event history.
  • Supervised inventory control and waste management of all restaurant facilities.
  • Managed inventory control monitoring and received inventory from daily vendors.
  • Minimized costs by following proper inventory control and production procedures.
  • Managed all inventory control, ordering of culinary supplies/food products.
  • Managed inventory control levels and purchased equipment and food.

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10. Staff Members

high Demand
Here's how Staff Members is used in Kitchen Manager jobs:
  • Supervised maintenance of equipment and implemented better sanitation procedures to ensure food quality and safety standards by staff members.
  • Ensured proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following company guidelines.
  • Trained and managed 36 kitchen staff members and achieved significant improvements in their productivity.
  • Interviewed and made recommendations for hiring new staff members based on individual qualifications.
  • Coordinated/managed staff members, facilitated all scheduling/staffing in order to efficiently manage payroll.
  • Directed, instructed, scheduled, professionally developed and evaluated staff members.
  • Addressed personnel issues among staff members to promote professional environment.
  • Managed scheduling for kitchen staff members and established daily responsibilities.
  • Supervised kitchen operations and scheduled kitchen staff members.
  • Motivated staff members and monitored performance.
  • Coordinated meetings and developed staff members.
  • Trained back of house staff members on line procedures, prep procedures, and general kitchen knowledge of Toby Keith's.
  • Developed several kitchen staff members into shift-leaders, and developed a few of those team members into managers for the company.
  • Delegated duties to eight other staff members, helped create new menu ideas, and kept a very pristine kitchen.
  • Complained with all the local, state, and federal laws such as food handling certificates for all staff members.
  • Oversee seven kitchen staff members ensuring organization, cleanliness, proper maintenance, and adequate supplies for effective service.
  • Monitored approximately 10 servers and staff members, conducted monthly training meeting, and counseled staff on conflict resolution.
  • Prepare and serve breakfast and lunch for 400 students and staff with the help of 2 other staff members.
  • Maintain an open line of communication with all staff members including the FOH staff to insure great customer service.
  • Maintain positive public relations with students, parents, patrons, teachers, administrators, and building staff members.

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11. BOH

high Demand
Here's how BOH is used in Kitchen Manager jobs:
  • Coordinated between FOH/BOH and interacted with customers; ensured high-quality customer service and satisfaction.
  • Implemented BOH sanitation, organization, and operating procedures.
  • Maintained P&L reports for the Grill and Bar Skills/ Certificates Achieved Food Safe Certified Hired and trained all BOH Staff
  • Managed kitchen and BOH staff, consisting of weekly food order, menu changes, employee interviews, and food prep.
  • Maintain BOH standards, food inventory, purchasing, food and labor cost control, and day-to-day supervision of 18-member staff.
  • Bar ManagerTraining ManagerManage and over see daily operations of all facets of a full service bar and grill FOH and BOH.
  • Perform all BOH duties including, truck orders, prep list, food quality and safety, BOH organization and Cleanliness.
  • Maintained the consistency of brand standards through on site audits, as well as, working regular shifts w/ BOH teams.
  • Led the successful market roll-out to re-certify all BOH operations, resulting in increased productivity and improved food quality scores.
  • Assisted ownership in opening of restaurant, including restaurant and kitchen design to optimize efficiency and set BOH policy standards.
  • Maintain and control food and beverage costs, make schedules, and oversee all BOH functions and set standards.
  • Assisted in day to day operations in the FOH/BOH - Assisted in booking RSVP and Catering events as needed.
  • Developed all daily, weekly, monthly, bi yearly and yearly sanitation schedules for both FOH and BOH.
  • Helped oversee aspects of FOH operations as well as BOH, to coherently work together as an efficient team.
  • Trained all managers FOH and BOH and was responsible for their development for the 1st 30 days in position.
  • Lead team of 15-25 in BOH during busy shifts, resolve conflicts, and ensure jobs are completed timely.
  • Trained, hired, scheduled BOH, supervised staff and coordinated on-site and off-site banquets and catering events.
  • Directed all operational facets of the BOH operations and $5.0 million dollar location while maintaining tight fiscal control
  • Job responsibility * Ordering of all food products * Bi-weekly inventory * BOH scheduling * Organizing all catered events
  • Co-authored Back of the House (BOH) training material for all new Managers and hourly employees.

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12. Daily Operations

high Demand
Here's how Daily Operations is used in Kitchen Manager jobs:
  • Executed daily operations including organizing several groups of workers in various locations to cooperate to obtain a common goal.
  • Executed daily operations of setup, while using necessary preparations to provide individuals with a pleasurable experience.
  • Managed daily operations at restaurant commissary, providing oversight on all aspects of food production and quality.
  • Promoted and enlisted to direct comprehensive and overall daily operations for a busy food and beverage operation.
  • Meet weekly with owners concerning daily operations and catering opportunities and improvements to dining experience.
  • Supervised daily operations including food preparation and service, inventory and purchasing, buffet/banquet service.
  • Produced an order of several dozen custom-decorated gingerbread men on top of daily operations.
  • Organize efforts to provide training opportunities for any gaps identified within daily operations.
  • Co-owned and directed the daily operations of a successful electrical contracting company.
  • Managed the daily operations of kitchen to provide quality and customer satisfaction.
  • Coordinated the ordering and arrangement of supply materials for daily operations.
  • Managed all aspects of the daily operations including ordering and production
  • Entrusted by senior management to oversee daily operations without supervision.
  • Monitored food inventories and placed orders related to daily operations.
  • Maintained daily operations through effective communication with employees and owners.
  • Conducted daily operations of restaurant and administered food quality control.
  • Managed the daily operations of approximately 15 kitchen personnel.
  • Executed daily operations of safety checklist and upholding standards.
  • Performed daily operations including quality control and inventory management.
  • Managed daily operations and productivity of six employees.

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13. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Kitchen Manager jobs:
  • Planned/prepared NEW daily and special menu items, ordered inventory, managed budget, performed minor maintenance/repair on kitchen equipment.
  • Responded to customer service inquiries, prepared food orders quickly and accurately, and operated industrial kitchen equipment.
  • Designed placement of kitchen equipment and overseeing staff positioning.
  • Demonstrated proper procedures of operating and cleaning kitchen equipment.
  • Verify that kitchen equipment is functioning safely and properly.
  • Worked safely with kitchen equipment and monitored maintenance.
  • Monitor kitchen equipment for safety and regular maintenance.
  • Monitored kitchen equipment for proper operation and sanitation.
  • Maintained kitchen equipment and cleaned/sanitized work area.
  • Maintained and fixed kitchen equipment as necessary.
  • Coordinate and supervise maintenance of kitchen equipment.
  • Maintained operation of aging kitchen equipment.
  • Managed kitchen equipment for cleanliness.
  • Evaluated and maintained kitchen equipment.
  • Diagnosed and repaired kitchen equipment.
  • Negotiated prices and ordered food supplies, kitchen equipment, and appliances, based on estimates of future needs or repairs.
  • Set up kitchen equipment, supplies, food, related items; teach meal ingredients and portions to all staff.
  • Trained kitchen staff in all facets of restaurant from cooking at their stations to light repairs of kitchen equipment.
  • Cleaned and maintained kitchen equipment * Assisted with student classes * Worked closely with head Chef during University sponsored events
  • Maintained safety around kitchen equipment and assisted in keeping the kitchen clean, hygienic and operational at all times.

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14. Cost Control

high Demand
Here's how Cost Control is used in Kitchen Manager jobs:
  • Performed and implemented all aspects of daily kitchen operations including inventory and cost control items.
  • Established vendor relationships in order to maintain cost controls according to corporate guidelines.
  • Cost control was critical especially during financial difficult years.
  • Full responsibility for cost controls associated with restaurant budget.
  • Maintained accountability of food and inventory and cost control.
  • Ensured profitability through proper budgeting and cost controls.
  • Maintained cost control and assisted with accounting operations.
  • Assumed full budgetary and cost control responsibilities.
  • Developed recipe standardization and cost control.
  • Handled inventory and cost control analysis.
  • Staff management, scheduling, ordering, inventory, hiring/firing, cost control, training, cooking, help open new store
  • Created quality and cost control systems such as line checks, ordering guides, standard operating procedures, and training manuals.
  • Managed all aspects of business operation including budgeting, cost control, schedules, payroll, accounts payable, accounts receivable.
  • Research, calculate and implement cost control procedures by forecasting number of patrons that visit the restaurant on a daily basis.
  • Trained of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
  • Train new employee, Inventory of food, Sanitation of all departments, Creation of new menu items and cost control.
  • Create daily specials, prep, scheduling, ordering, inventory, cost control, supervise staff of 6 employees.
  • Experienced in all aspects of daily business operations, cost controlling, sales building, sanitation, and purveyor relationships.
  • Performed purchasing function, scheduling, P&L, labor cost control, menu design and pricing structure.
  • Produce and supply ordering, food prep, scheduling, customer service, catering, inventory and cost control.

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15. Safety Procedures

average Demand
Here's how Safety Procedures is used in Kitchen Manager jobs:
  • Implemented sanitation and safety procedures in food production.
  • Maintained proper temperature and food safety procedures.
  • Oversee employees on food production, food handling safety procedures, ordering of food product, and cleaning of restaurant.
  • Stressed the importance of food quality and instructed all crew members on all food safety procedures.
  • Implemented structure and rules- Daily Cleaning Duties, Deep Cleaning, and Food Safety Procedures.
  • Assist and oversee any student run cooking class to ensure safety procedures and effective learning.
  • Supervised kitchen staff and maintained a clean and compliant environment along with proper safety procedures.
  • Designed and implemented new training operating and safety procedures for new and existing employees.
  • Ensured all kitchen safety procedures were followed to meet government health and safety guidelines.
  • Maintained sanitation and safety procedures in accordance with State of Kansas health codes.
  • Provided training in food preparation, proper sanitation, and safety procedures.
  • Ensured compliance to all health and safety procedures to avoid hazard.
  • Recorded temps and safety procedures to ensure safe eating environment.
  • Ensured compliance with food safety procedures and quality control guidelines.
  • Validated food safety procedures and practices as well workplace safety.
  • Executed standard safety procedures while achieving precise cut sizes.
  • Insured proper food safety procedures were being followed.
  • Manage all food safety procedures and reporting.
  • Maintain food handling safety procedures.
  • Instruct employees in safety procedures.

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16. High Volume

average Demand
Here's how High Volume is used in Kitchen Manager jobs:
  • Selected Accomplishments: Increased revenue generating capability of the restaurant by implementing the addition of a high volume Bar-B-Que catering operation.
  • Establish reputation to effectively manage high volume restaurants that yield over million dollars revenue.
  • Ensured productivity, improved kitchen labor and managed preparation levels for high volume restaurant.
  • Utilized interpersonal skills by developing high volume stores.
  • Directed all kitchen operations in a high volume restaurant
  • Operated and managed high volume corporate restaurant kitchen.
  • Managed operations of high volume restaurant.
  • Hired to utilize my management and culinary skills to help take this successful, high volume property to the next level.
  • Assisted in annual sales increase of 5-13% per year in a high volume $5 million plus in sales location.
  • Opened and oversaw all kitchen operations of this high volume casino with $3+ million annual food revenues in 2 restaurants.
  • Generated annual revenue of approximately $4M by successfully spearheading the launch and operation of a new high volume kitchen.
  • Lead pantry manager on the night shift of high volume, fine dining restaurant featuring Polynesian and Pacific Rim cuisine.
  • Managed a small kitchen staff, ran daily specials, ordered food and kept inventory in a high volume restaurant
  • Manage 12 cooks and 4 kitchen staff in preparation of entree and bar foods in a high volume restaurant.
  • Worked within a fast-paced team environment in order to expedite a high volume of high quality meals to customers.
  • Managed and guided a high volume kitchen staff, while also supervising and directing all front of house staff.
  • Insured all team members were properly trained and able to function with high volume at a very fast pace.
  • Trained, motivated and led all team members to provide accurate quality products in a high volume atmosphere.
  • Cooked at all stations in a high volume kitchen for fine dining restaurant and High end catering company.
  • Executed daily business of restaurant while marketing and planning high volume outside catering events and weddings with guests.

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17. Weekly Inventory

average Demand
Here's how Weekly Inventory is used in Kitchen Manager jobs:
  • Handled weekly inventory and vendor relations to ensure timely and cost-effective purchasing of food.
  • Educated managers regarding weekly inventory and invoice procedures to consistently achieve weekly targets.
  • Maintained food ordering and cost analysis of weekly inventory.
  • Monitored weekly inventory level and performed product cost calculations.
  • Maintain inventory levels and conduct full weekly inventory.
  • Conducted weekly inventory along with my General Manager.
  • Performed weekly inventory prior to contacting vendors.
  • Completed weekly inventory, ordering and scheduling.
  • Performed and Received weekly inventory.
  • Performed monthly and weekly inventory.
  • Maintained professional and service oriented rapport with guests, conducted weekly inventory, and performed heavy cash handling and reconciliation functions.
  • Completed weekly inventory, using results as a tool to analyze areas of opportunity regarding food cost and waste reduction.
  • Perform weekly inventory of all food items in restaurant and analyze numbers to compare actual use with theoretical use.
  • Reduced overhead by implementing a weekly inventory process and placing orders with vendors to ensure best cost value.
  • Required to do weekly inventory of all the items in the restaurant and was responsible for the ordering.
  • Job responsibilities were writing the kitchen schedule, weekly inventory, maintaining the product standards of the company.
  • Supervised 25 cooks, in charge of weekly inventory, responsible for all orders and employee schedules.
  • Maintained high company standards through completion of weekly inventory, ordering, and personnel training and scheduling.
  • Participated in weekly inventory, coding, invoices, maintenance of food cost and menu pricing.
  • Create, submit and receive weekly food and supply orders, count and report weekly inventory.

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18. Special Events

average Demand
Here's how Special Events is used in Kitchen Manager jobs:
  • Coordinated and executed special events, ranging from benefits for non-profit organizations to numerous television appearances with Chef DiSpirito.
  • Interpreted, implemented and produced special events and meal services with outside organization partnerships.
  • Communicated directly with Residence Director in coordinating meals for special events.
  • Collaborated with cross-functional teams on special events planning ensuring guest satisfaction.
  • Planned holiday and special events for customers/residents.
  • Work with the general manager to plan special function menus such as monthly wine dinners as special events and cook same.
  • Prepare food for 750+seat banquet facility and 500+seat banquet facility which catered to weddings, special events and off premise catering.
  • Retained throughout summer season on a part-time basis to assist with special events such as weddings, festivals and BBQ's.
  • Order food and supplies, make employee schedules, make employee cleaning schedules, organize and cook special events and parties
  • Coordinated the timely delivery, set-up, and execution of hundreds of special events, weddings, and banquet caterings.
  • Supervised 30 Navy, Army and Marine personnel, serviced all special events, dinners, luncheons and cruises.
  • Determined food menus for specials, buffet items, special events and/or presentation to increase sales of the restaurant.
  • Speak with persons interested in catering for offices and special events to arrange pricing, menus and delivery.
  • Recruited special guests to visit and speak to our children; Organized various special events throughout the year.
  • Interacted with clients to plan all special events on both a catering level and plate by plate level.
  • Ordered food and supplies, scheduled kitchen employees, controlled food costs, and cooked for special events.
  • Gained extensive experience with production/preparation of food for all stations of service, banquets, and special events.
  • Coordinate the preparation of food for special events while keeping up with the normal service in the restaurant.
  • Control food cost and labor - Prep dishes for special events - Analyze and upgrade some kitchen equipment.
  • Managed all aspects of special events and parties, from planning the menu to serving the food.

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19. FOH

average Demand
Here's how FOH is used in Kitchen Manager jobs:
  • Coordinate with FOH Management to ensure maximum efficiency.
  • Supervised FOH staff in cleanliness of dining room and set-ups of all events including weddings, outings and Sunday brunch.
  • Reason for seeking a change: Placed into a permanent position as Kitchen Manager and am seeking a FOH position.
  • Started as the FOH manager where I built business through customer appreciation by visiting with tables and ensuring satisfaction.
  • Oversee FOH staffing when needed, ensuring that adequate staffing is maintained and that overtime is minimized.
  • Worked alongside FOH Manager to make sure all staff were performing at optimal levels at all times.
  • Ensured guest loyalty every shift by providing an extraordinary experience through legendary food and legendary FOH teamwork.
  • Have used micros pis system and have great service and people skills need for FOH.
  • Assisted with FOH operations including daily supervision and ALOHA training for new servers and bartenders.
  • Helped oversee FOH operations when General Manager was off or we were looking for replacement.
  • Skilled in FOH management systems and day to day management of the entire restaurant.
  • Work with FOH management to ensure proper communication with restaurant at all times.
  • Maintained inventory and completed all ordering of products (FOH & BOH).
  • Educated the FOH staff about food quality and preparation instilling knowledge and excitement.
  • Started out as FOH manager and promoted to kitchen manager this year.
  • Hired as FOH Manager, promoted to Kitchen Manager after two years.
  • Worked closely with FOH manager to ensure smooth operation through service.
  • Organized small staff, FOH cross-trained, Salary hours, Menu planning
  • Assist FOH Managers with needs associated with team members and guests.
  • Assumed GM duties repeatedly due to multiple FOH management changes.

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20. Health Department

average Demand
Here's how Health Department is used in Kitchen Manager jobs:
  • Monitored and improved the food preparation process; improved overall sanitation in accordance and compliance with Health Department regulations.
  • Inspected/maintained equipment and work areas, and assured compliance with franchise and Health Department regulatory requirements.
  • Committed to maintaining an immaculate kitchen while meeting all health department regulations.
  • Maintained aesthetically pleasing facility presentation and assured Health Department compliance.
  • Maintained kitchen condition to standards exceeding health department regulations.
  • Maintained store equipment under local health department guidelines.
  • Managed daily food production and health department regulations.
  • Complete daily health department evaluations.
  • Zero critical health department violations.
  • Ensured excellent sanitation and safe food handling procedures by all employees thereby earning high compliance ratings with our local health department.
  • Maintained a clean kitchen with high marks from the health department for the past 5 years of being the kitchen manager.
  • Received an 85% internal health inspection score as well as an 88% score from the Minnesota State Health Department.
  • Assure that all kitchen equipment is in working order and that kitchen meets or exceeds local health department standards for cleanliness.
  • Assist Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
  • Meet all health department standards for safe food handling - Maintain food storage, receiving, stocking and rotation as required
  • Worked with contractors, Health Department, and Marketing Teams to create proper flow and space in new kitchen.
  • Keep consistent procedures in effect to maintain cleanliness in the restaurant as required by health department and company regulations.
  • Led my HOH team in consistently meeting health department requirements for the first time in the restaurant's history.
  • Maintained the daily clean-up of the equipment as well as the bakery to meet Health Department regulations and standards.
  • Maintain safe food service operation with health department inspections at or above 95% and no critical violations.

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21. Truck Orders

average Demand
Here's how Truck Orders is used in Kitchen Manager jobs:
  • Truck orders-Inventory counts-Analyze food cost/waste reports-Train new managers
  • Line cook, prep, inventory, scheduling and hiring, truck orders, cleaning and minor maintenance of the kitchen.
  • Truck Orders Food Safety Certified Waste Control Scheduling and Time Management Monitor food preparation methods Count money and make bank deposits.
  • Completed dual truck orders weekly, making sure to be aware of inventory needs and estimated sales for the week.
  • Make truck orders to inventory when need also worked the line and did other random thing that need to be done
  • Handled money, Ran shifts, took care of weekly and monthly inventories, took care of weekly truck orders.
  • Manage back of house responsibilities including food truck orders, facilities maintenance, inventory checklist, equipment maintenance.
  • Prepared large amounts of food, handling money, cooking, cleaning, stocking, and doing truck orders
  • Oversee 6 employees in daily kitchen production for High School; Inventory control, truck orders; scheduling
  • Line Cook, Inventory, Employee Training, Labor Management, Truck orders, Produce Orders.
  • Head cook, morning prep, inventory counts, truck orders, and calculating food cost
  • Designed weekly food truck orders with pack sizes and pars corresponding to different sales levels.
  • Take a complete store inventory twice per week to compile our weekly truck orders.
  • Make Schedules, train employees, truck orders, computer work* Help Customers* Cashier/Kitchen work
  • Organize truck orders/inventory, run back of house, log invoices, lead through empowerment
  • Conducted weekly inventories, daily truck orders/deliveries and proper cooking/temping of all food items.
  • Unload two weekly truck orders then rotate produce to provide proper health security.
  • Control flow of food, truck orders, inventory, and development journals.
  • Organize food/truck orders* Manage inventory* Train new employees in any area of the restaurant
  • Complete truck orders twice a week and put away items when they arrive.

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22. Crew Members

average Demand
Here's how Crew Members is used in Kitchen Manager jobs:
  • Develop and maintain trusting dependable business relationships with management staff and crew members.
  • Trained and developed crew members for future promotions
  • Assigned daily tasks and jobs to crew members based on their individual strengths that were essential for proper maintenance and upkeep.
  • Ensured that the kitchen itself and all crew members meet the necessary guidelines to ensure there are no injuries or accidents.
  • Recognized by executive leadership for successfully preparing 2,700 meals for 150 crew members over a period of 6 months.
  • Planned and prepared meals for contracted crew members and guests of the Pacific Power Company at a remote facility.
  • Recruited trained and scheduled a full working service staff of up to one hundred and five crew members.
  • Led and directed crew members on effective methods, operations and procedures that held to the company standards.
  • Managed Crew, hired new crew members, Prepped Back of House, Counted money, and did Inventory
  • Trained and mentored new crew members and management staff in store operations, company values and goals.
  • Train new employees and ensure crew members meet necessary guidelines so there are no accidents or injuries.
  • Started an employee reward program to help build cohesion between the cooks, and other crew members.
  • Trained crew members to achieve their full potential within company standards and strive for outstanding hospitality.
  • Present new products to crew members and making sure they learn to assemble the product correctly.
  • Lead and motivate crew members to cook hot fresh food and provide outstanding dining experience.
  • Oriented new employees and served as a liaison between supervisory staff and Spanish-speaking crew members.
  • Communicate with Crew members effectively in order to ensure great customer service within the kitchen.
  • Value: Cultivating a positive working environment for crew members and increasing customer retention rate.
  • Lead through empowering and training crew members, allowing them to advance in their careers.
  • Guided daily meetings and expressed the goals expected for the crew members for the day.

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23. Proper Portion Sizes

average Demand
Here's how Proper Portion Sizes is used in Kitchen Manager jobs:
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.

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24. Food Waste

average Demand
Here's how Food Waste is used in Kitchen Manager jobs:
  • Created food waste tracking system increasing efficiency and accountability while reducing food costs.
  • Use forecasts, food waste records, inventory, and menu to plan purchase of food, supplies, and equipment.
  • Reduced food waste by 63% and labor cost by 8% through delivery of comprehensive cross-functional training to kitchen staff.
  • Established a daily running food cost for all departments and assisted in monitoring all beverage and food wastes.
  • Reduced overall food waste by training all employees to prepare, cook, and portion all food properly.
  • Conducted inventory and reduced food waste to reach and maintain a proper food cost in the kitchen.
  • Introduced cost-saving measures to reduce food waste and man-hours by devising a method of preserving salad ingredients.
  • Set pars for food production to minimize food waste while generating a highly productive Kitchen Team.
  • Collaborated with the Director of School Nutrition to establish efficient procedures with minimal food waste.
  • Selected and trained culinary talent with a focus on great food and controlling food waste.
  • Helped decrease number of food waste cost over my year working with the manager.
  • Improved food cost and food waste results by adhering to all standard operating procedures.
  • Increased weekly revenue by 25% by managing food waste and increasing food growth.
  • Maintained kitchen inventory as we as purchase food and stock/keep track of food waste.
  • Implemented new techniques and strategies to reduce food waste and decrease ticket times.
  • Ordered inventory and measured cost variance through tracking of food waste and sales.
  • Optimize financial results by controlling costs in food waste and food production.
  • Tracked food waste, monitored food serving and storing temperatures.
  • Created daily specials to more effectively minimize food waste cost.
  • Control food cost by managing inventory and minimizing food waste.

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25. Company Standards

average Demand
Here's how Company Standards is used in Kitchen Manager jobs:
  • Produced and supervised production of high quality food consistent with company standards and plate presentation expectations.
  • Ensured quality and food presentation met established company standards.
  • Implemented company standards for product preparation.
  • Managed and trained kitchen staff to achieve company standards in quality service, food production, sanitation and appearance of facility.
  • Certified trainer and KM in training responsibilities: Inventory, lead crew, train new hires, provide example of company standards
  • Prepared menu items according to company standards, developed enticing recipes for daily specials to maximize customer base and profit.
  • Check to ensure all stations in restaurant are set in accordance to company standards as well as health code standards.
  • Manage in accordance with company standards and policies to optimize profits by maintaining food, beverage and payroll costs.
  • Ensured employee compliance with company standards and policies and external regulations (safety, department-specific procedures, etc.)
  • Manage all kitchen staff roles, including hiring, assigning, scheduling, and training according to company standards.
  • Maintain labor and food costs within company standards, while making sure dishes are being prepared to recipe specifications.
  • Accepted KM role for one of company's struggling locations and quickly refocused operations back to company standards.
  • Interviewed, hired and trained new employees, while firing those that were not up to company standards.
  • Ordered food and supplies, budgeted for both labor and food and maintained food cost to company standards.
  • Work hands on with management teams at store levels, ensuring company standards, and policies are implemented.
  • Inspected supplies, equipment, or work areas to ensure conformance to established safety and company standards.
  • Evaluate staff performance and took appropriate corrective action as needed to hold employees accountable to company standards.
  • Ensured team members met company standards for uniform, personal hygiene and processing of customer food orders.
  • Worked in all areas of the restaurant to ensure adherence to company standards and excellent guest experience.
  • Followed all sanitation procedures and passed Health Inspections through the state, county, and company standards.

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26. Product Quality

average Demand
Here's how Product Quality is used in Kitchen Manager jobs:
  • Scheduled and facilitated food and beverage deliveries; inspected deliveries to verify product quality and quantity.
  • Facilitated fluid communication between employees, monitored and improved productivity, and ensured excellent product quality.
  • Performed line checks, adhered to standard operating procedure with objective systems without compromising product quality.
  • Managed scheduling to control labor costs and monitored product quality for excellent customer satisfaction.
  • Monitored day-to-day operations to ensure compliance with established standards of product quality and service
  • Managed shifts to include daily decision making, scheduling, planning while upholding standard, product quality and cleanliness of the kitchen/restaurant
  • Control supply costs by minimizing waste and teaching portion control to kitchen staff, ensuring product quality from preparation to delivery.
  • Supervised morning prep team to ensure the highest product quality and meet the expectations of corporate preparation specifications.
  • Adhere to the highest standards for all tasks, including customer service as well as product quality.
  • Implemented and created policies and strategies for merchandising, product quality and inventory.
  • Manage kitchen staff, ensuring product quality and execution of multiple tasks.
  • Ordered products, recorded waste, maintained company standards and product quality.
  • Followed established company guidelines; ensure product quality; control costs.
  • Oversee product quality by hand inspection when inventory arrives.
  • Maintained product quality and cleanliness in the kitchen.
  • Maintained product quality, service, and sanitation.
  • Ensured product quality and maintained store upkeep.
  • Supervised product quality, training and cleanliness.
  • Ensured high product quality during service.
  • Created stronger vendor relationships through open communication Ensured product quality reflected an increase in customer cost

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27. Quality Standards

average Demand
Here's how Quality Standards is used in Kitchen Manager jobs:
  • Managed food quality standards by consistently monitoring food temperatures and proper storage according to OSHA instruction and regulation.
  • Maintained product service quality standards by conducting ongoing evaluations and investigating complaints.
  • Motivated and determined to exceed high quality standards and customer satisfaction.
  • Ensured food quality standards and adhered to special client request specifications
  • Hired, trained and evaluated workers on food specs and work procedures in order to ensure high quality standards and service.
  • Sole accountability for maintaining a high level of quality standards and specifications for food preparation to provide to two restaurants.
  • Supervised kitchen employees engaged in the purchasing and the preparing of food and ensured adherence to recipes and quality standards.
  • Comply with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Excel at establishing first-class service and food-quality standards to increase sales, optimize profitability, and expand customer base.
  • Maintain consistency in food quality standards; provides or follows complete recipes for all products produced in the Kitchen.
  • Maintained rigorous quality standards, and monitored and met all specifications as directed by the corporate office.
  • Managed a team in order to ensure high quality standards were met to provide authentic Italian cuisine.
  • Assign duties and work stations; evaluate worker performance; monitor and ensure quality standards and service.
  • Prepared and managed daily supply of food products for consumer sales in accordance to company quality standards.
  • Assist with all food preparations to ensure that all food meets food safety and quality standards.
  • Sourced and selected vendors, negotiated terms and conditions, and implemented vendor quality standards.
  • Prepared, cooked and presented food, quickly and efficiently, meeting quality standards regularly.
  • Ensured all recipes, food preparations, and portions met specifications and quality standards.
  • Work procedures to ensure company rules, recipes, and quality standards and services.
  • Maintained food quality standards for each plate that went out into the dining area.

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28. Weekly Schedules

average Demand
Here's how Weekly Schedules is used in Kitchen Manager jobs:
  • Delivered excellent customer service and addressed problems as well as scheduled and submitted weekly schedules.
  • Developed bi-weekly schedules to meet scheduling criteria based on sales projections.
  • Manage weekly schedules for the kitchen staff and train new employees to ensure they are ready to perform their daily duties.
  • Supervised up to 25 employees; developed and implemented weekly schedules; supervised daily duties to ensure successful results.
  • Managed food orders, maintained inventory systems, executed bi-weekly schedules, conducted interviews, ran night/day shifts.
  • Created weekly schedules, in order to insure no overtime would occur if not needed.
  • Created weekly schedules for employees while making sure all labor cost budgets were met.
  • Put together bi-weekly schedules, inventory counts, and other spreadsheets using Microsoft Excel.
  • Control back of the house labor and make weekly schedules for kitchen staff.
  • Created weekly schedules based on sales numbers from the previous fiscal year.
  • Supervised 12 employees and developed weekly schedules and did the food ordering.
  • Make weekly schedules that are suitable for labor cost and meal periods.
  • Monitored kitchen labor and submitted weekly schedules for kitchen staff.
  • Make the weekly schedules for kitchen staff and helper staff.
  • Make weekly schedules in addition to hiring and terminating.
  • Ordered and received different products and supplies Made weekly schedules
  • Assisted Service Managers with completion of weekly schedules.
  • Develop and manage weekly schedules for kitchen staff.
  • Placed orders to suppliers and created weekly schedules.
  • Make weekly schedules for entire kitchen staff.

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29. Inventory Management

average Demand
Here's how Inventory Management is used in Kitchen Manager jobs:
  • Supervised overall kitchen operations, including inventory management, 8 production line operators, and maintenance of production equipment.
  • Perform additional administrative duties such as stocking, inventory management and payroll services.
  • Redeveloped budgets and instituted tight inventory management resulting in efficient inventory turnover.
  • Helped in maintaining kitchen cost through effective inventory management and waste elimination.
  • Monitored and achieved food cost targets through effective ordering and inventory management.
  • Managed back of house operations including scheduling, purchasing, and inventory management
  • Worked closely with Executive Kitchen Manager on product ordering and inventory management.
  • Ordered food/supplies, ensured that purchases remained within budget and inventory management.
  • Selected and implemented new ticketing system for ordering and inventory management.
  • Managed back office operations, including quality control and inventory management.
  • Manage 10 person staff-Inventory Management-Manage Time-Off Requests-Issue Corrective Actions-Maintain Food Safety Standards
  • Total inventory management including tracking food cost and ordering.
  • Designed daily food specials and assisted in inventory management.
  • Helped to oversee inventory management.
  • Launched restaurant as kitchen manager and head cook, inventory management, train new hires, interview candidates and manage schedules.
  • Inventory Management, Manage Kitchen Staff-10 personnel (Pizza, Subs and Donuts) and unloaded trucks and stocked shelves.
  • Reduced food expenses 8% through effective price negotiations with vendors and improved inventory management and control.
  • Learned back-office management functions, including employee relations, food and supply ordering, and inventory management.
  • Sole person in charge of food purchasing, inventory management, recipe creation/improvement and catering success.
  • Time and inventory management, cash handling, setting prices to meet sales targets.

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30. Customer Complaints

low Demand
Here's how Customer Complaints is used in Kitchen Manager jobs:
  • Provided excellent customer service and handled customer complaints to achieve positive outcomes.
  • Investigated and resolved customer complaints regarding food quality, service or accommodations.
  • Handle customer complaints and perform disciplinary action.
  • Investigated and resolved customer complaints about food.
  • Ensured the smooth running of a successful restaurant, dealing with customer complaints, difficult customers, and staff problems.
  • Interacted with the customers to ensure they were provided excellent customer service, as well as dealing with customer complaints.
  • Communicated with and assisted the staff about incoming and outgoing orders, preparation of food, and customer complaints.
  • Served as primary point of contact with the sheriff's office to address any special dietary requests or customer complaints
  • Assist and deal with customer complaints Scheduling of kitchen employees Over see restaurant operations when owner was not around
  • Review and handle customer complaints in a manner to ensure that a fair resolution is reached.
  • Collected money from clients, oversaw food, served as cook, and resolved customer complaints.
  • Ordered food and supplies Resolved customer complaints Interviewed and hired new employees Produced schedules for kitchen staff
  • Resolved customer complaints regarding food service and estimate ingredients and supplies required to prepare a recipe.
  • Addressed customer complaints with staff to ensure the importance of guest satisfaction at all times.
  • Managed over 60 employees, used problem solving for customer complaints and employee issues.
  • Manage staff 10 plus people, handle customer complaints, run a cash register.
  • Handled customer complaints and ensured great customer service was provided at all times.
  • Listen to and resolved customer complaints regarding services, products, or personnel.
  • Trained all staff, maintained employee work schedules and all customer complaints.
  • Resolve staff and customer complaints, finding suitable solutions for all parties.

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31. Prep Food

low Demand
Here's how Prep Food is used in Kitchen Manager jobs:
  • Create menu for the day, prep food, maintain clean work environment while working in a fast pace environment.
  • Handled all kitchen responsibilities, cooked, prep food, cleaned, place inventory orders, and received inventory orders.
  • Cook and prep foods, make employee schedules, communicate to employees to date rotate and check temperatures.
  • Prepare and cook orders, prep food for the day, keep inventory, and place orders.
  • Learned to prep food for day, maintained area cleanliness and to prepare for excellent food inspections.
  • Certified trainer prep cook n wheel I prep food kept the inventory stocked and I trained new cooks
  • Work as a team to help manage kitchen, restaurant, prep food and orders.
  • Trained kitchen staff to work the line and prep foods.
  • Order, schedule and prep food based on food cost.
  • Cook and prep food, clean and sanitized equipment.
  • Cook and prep food for upcoming performances.
  • Cook and prep food fresh daily.
  • Prepare and prep food items.
  • Stock and prep food, sanitize work area, sweep, mop and take out trash.
  • Open store at 4 a.m., prep food stations, prep food, make food.
  • Place orders, prep food, build orders, wait tables, schedule employees.
  • Cook, Prep food(sauces, etc.).
  • Cook incoming orders, prep food, dish wash, order food in, clean the kitchen Directed kitchen activities.
  • Cook and prep food as needed.Order food and supplies needed for the week.
  • work 1st shift, prep foods, order product, cook off menu

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32. Guest Satisfaction

low Demand
Here's how Guest Satisfaction is used in Kitchen Manager jobs:
  • Implemented proper kitchen operations with particular attention to Manager-in-the-Window focus, ticket times, training, food quality and guest satisfaction.
  • Identified opportunities to increase revenue, decrease kitchen expenses, and maximize productivity without compromising guest satisfaction.
  • Implement daily sanitation program which improved overall guest satisfaction scores and reduced waste.
  • Maintain Cleanliness, executing productivity during every shift and ensure guest satisfaction.
  • Designed and executed promotions which resulted in improved sales and guest satisfaction.
  • Created new menu to increase sales and guest satisfaction.overall restaurant operations.
  • Improved guest satisfaction through staff training and effective system implementation.
  • Maintained ongoing training program to ensure excellent guest satisfaction.
  • Reviewed Guest Satisfaction Program scores and made necessary improvements.
  • Reestablished above standard ratings in overall guest satisfaction.
  • Supervised team members to ensure optimum guest satisfaction.
  • Produced quality dishes and ensured guest satisfaction.
  • Implemented quality controls to assure guest satisfaction.
  • Ensured guest satisfaction through excellent execution.
  • Trained in all aspects of restaurant management, and, as required, managed guest satisfaction table visits and guest recovery.
  • Assure 100% guest satisfaction by maintaining high food quality Back of House and world class service from Front of House.
  • Compiled data regarding feedback from guest satisfaction survey in order to identify day parts that needed improvement and develop action plan.
  • Increased check average and guest satisfaction by establishing and maintaining proper training for all front and back of house employees.
  • Maintained guest satisfaction through the continual training of staff to ensure fast, efficient service and high quality food.
  • Acted as point of contact between back of the house and front of the house to ensure guest satisfaction.

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33. Ensure Food Quality

low Demand
Here's how Ensure Food Quality is used in Kitchen Manager jobs:
  • Utilized set standards to ensure food quality exceeded expectations.
  • Run a kitchen for two different restaurants, ensure food quality and safety, train new employees.
  • Prepared daily prep sheets and performed daily line checks to ensure food quality.
  • Interviewed, hired and trained staff to ensure food quality and equipment maintenance.
  • Collaborated with other managers to ensure food quality meet high standards.
  • Maintain BOH, ensure food quality, hire and train new BOB ASSC
  • Enforce HACCP, Sanitation and all food safety programs Ensure food quality, portion, preparation and presentation
  • Validate invertory, ensure food quality, process schedules, verify daily funds.
  • Completed BOH inventories Completed line checks daily Managed employee stations Ensure food quality

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34. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Kitchen Manager jobs:
  • Identify potential cost savings 3X faster than old accounting system by implementing monthly inventory count in collaboration with general manager.
  • Performed monthly inventory control including ordering and receiving in collaboration with kitchen staff to prevent shortage of critical items.
  • Prepare monthly inventory for supervisors to be reviewed by merchandisers and quality control.
  • Expedited daily and monthly inventory, rotation and utilization.
  • Assisted management with monthly inventory control and weekly stock ordering
  • Provided monthly inventory report to general manager.
  • Perform monthly inventory for entire restaurant.
  • Maintained monthly inventory and stocking.
  • Collaborated on monthly inventory spreadsheets.
  • Completed bi-weekly and monthly inventory.
  • Manage weekly/monthly inventory and ordering.
  • Supervised and assisted 15 employees on food & service safety; cleaned, trained, cooked, and tracked weekly/monthly inventory.
  • Analyzed and Input monthly inventory report in order to control and evaluate food and controllable costs within the restaurant.
  • Acted as the main point of contact for food and beverage vendors and oversaw monthly inventory control.
  • Count, input and review monthly inventory for the department; investigate and resolve inventory discrepancies.
  • Completed monthly inventory, prepared P&L weekly, budgets, scheduling, purchasing.
  • Performed weekly and monthly inventory of food and perishables, beverage, and paper goods.
  • Cook, weekly ordering, monthly inventory, daily cleaning, training new employees.
  • Instituted daily, weekly and monthly inventory counts to monitor and improve problem areas.
  • Monitored monthly inventory, assisted with hiring and firing of Back of House staff.

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35. Office Supplies

low Demand
Here's how Office Supplies is used in Kitchen Manager jobs:
  • Purchased and maintained kitchen and office supplies.

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36. High Standards

low Demand
Here's how High Standards is used in Kitchen Manager jobs:
  • Implemented disciplinary actions as required and enforce high standards of cleanliness and sanitation.
  • Maintained high standards of operation and cleanliness in a dynamic and challenging environment.
  • Maintain high standards for culinary operations and adhering to company standards.
  • Maintained high standards of ethical behavior and confidentially.
  • Managed a team of top performers for a Restaurateur Store by empowering my coworkers, and enforcing and keeping high standards.
  • Manage team members on shift to maintain high standards of health and safety, great guest service, and team work.
  • Fostered and managed an environment in which staff were held to high standards and were equally motivated to deliver top performance.
  • Maintained kitchen to high standards by following State Health Regulations and Ordinances, as well as meeting owner's expectations.
  • Managed labor and food costs with setting high standards for customer service and quality foods in a pleasant environment.
  • Organized products from tuck orders and following FIFO (First In First Out) to set high standards.
  • Established and carries out procedures to ensure high standards of food and beverages serving and promotional programs.
  • Provide food for the line while achieving high standards and providing a great experience for the customers.
  • Supervised up to 10 employees in a shift while enforcing high standards of sanitation and food preparation.
  • Create an environment with a culture of accountability; Coach employees with high standards and high rewards.
  • Maintained high standards of quality in hygiene, health, and safety practices throughout the restaurant.
  • Provided the best customer service through the use of High Standards, Empowerment and Top performance.
  • Maintain kitchen responsibilities, prepare food and teach knowledge of high standards in the restaurant.
  • Lead a team of top performers through empowerment so high standards could be met.
  • Produced food with high standards in order to ensure the satisfaction of customers.
  • Maintained high standards of cleanliness, plate presentation, and quality of food.

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37. Service Standards

low Demand
Here's how Service Standards is used in Kitchen Manager jobs:
  • Maintained operations by implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements.
  • Ensured food quality and service standards were met while operating within local and state food safety requirements.
  • Fill in where needed to exceed guest service standards and efficient operations are always meeting guest expectations.
  • Set aggressive service standards and consistently performed in the top 5% in company mystery shop scores.
  • Ensured food quantity and quality to assist the General Manager with budget limits and service standards.
  • Supervised restaurant staff and trained employees to maintain a positive atmosphere and exceptional service standards.
  • Oversee inventory and purchasing; maintain high quality food and service standards while containing costs.
  • Conducted monthly staff meetings presenting new food items, recipe changes, and service standards.
  • Developed and maintained exceptional customer service standards in a (fast food) environment.
  • Supervised and trained new kitchen staff on the restaurants' regulations and service standards.
  • Fill in where needed to ensure guest service standards and procedures efficient operations.
  • Filled in where needed to ensure excellent guest service standards were consistently met.
  • Oversee kitchen employee operations to ensure production levels and service standards were maintained.
  • Raise our service standards by implementing standards and policy for excellent guest experience.
  • Fill in where needed to provide customer service standards and efficient operations.
  • Modeled thorough knowledge of products, service standards and guest interactions.
  • Train new employees on menu knowledge and service standards.
  • Fill in where needed to ensure guest service standards.
  • Re-staffed department to bring service standards up to expectation.
  • Monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

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38. Line Cooks

low Demand
Here's how Line Cooks is used in Kitchen Manager jobs:
  • Developed prep cooks into line cooks to encourage career development
  • Opened the restaurant taking a leadership role directing line cooks with specifications to daily needs with regards to food preparation.
  • Provide ticket order details accurately to other prep cooks and line cooks to maintain atmospheric efficiency with all customer orders.
  • Soup and sauce production for the week Lead and supervised line cooks and prep to insure good food service.
  • Managed a large staff of fast-food restaurant workers and supported staff (kitchen staff and line cooks).
  • Received incoming deliveries and was responsible for the training and development of all line cooks in my region.
  • Recruit, hire and train assistant kitchen manager, dishwashers, prep cooks, line cooks and expo.
  • Provided leadership, training and direction to a team of 18 line cooks, supervisors and shift managers.
  • Managed staff of 20 prep chefs and line cooks in a restaurant grossing over $3 million yearly.
  • Managed small kitchen (three line cooks) that served breakfast and lunch and catered daily events.
  • Managed kitchen staff, developed menu and schedule, ordered inventory, trained line cooks, waited tables
  • Train all line cooks/prep cooks and servers on food preparation, cooking to order and service delivery.
  • Managed Kitchen operations: oversee line cooks, busboys and dishwashers, scheduled staffing and ordered supplies.
  • Developed, trained, and groomed 10 staff into Kitchen Managers; trained 20 new line cooks.
  • Saute, grill and fry foods make salads and oversee 6 line cooks and two dishwashers.
  • Managed Prep Cooks, Line Cooks and Dishwashers while working hands on with each team member.
  • Trained prep and line Cooks to follow HAACP standard, crossed trained to reduce labor cost.
  • Maintained healthy relationship with all line cooks, salad, dessert, and pizza stations.
  • Manage schedules, vacations, requests for time off and station rotations for line cooks.
  • Hired, trained, and supervised over 15 line cooks during time as KM.

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39. POS

low Demand
Here's how POS is used in Kitchen Manager jobs:
  • Produced quality products at lowest possible costs and utilized creative talents in developing attractive presentations.
  • Identified qualified applicants through personal interviews, and conducted thorough training in numerous positions.
  • Streamlined employee responsibility with installment of improved scheduling, detailed per position duties.
  • Provided positive company image by offering friendly and efficient service to customers.
  • Communicated effectively with potential clientele, including drafting proposals for new accounts.
  • Implemented recognition system for staff morale initially to establish positive work environment.
  • Trained and advanced qualified team members to supervisor and management positions.
  • Promoted within the company for demonstrating positive and effective leadership skills.
  • Promoted the development of positive relationship between workers and customers.
  • Increase customer satisfaction through positive interpersonal interactions and spectacular service.
  • Focused attention on saute station until offered the Management position.
  • Demonstrate an ability to support a positive work environment.
  • Developed 2 hourly kitchen staff into salary management positions.
  • Position required extra hours and extensive problem solving
  • Established and developed positive relationships with vendors.
  • Promoted in each position taking on increasing responsibility
  • Rotated kitchen and service manager positions.
  • Maintained all kitchen financial records, including deposits and forms and reports for the Colorado Department of Education (CDE).
  • Hired in kitchen manager position to recruit, train, supervise 25+ kitchen staff and schedule for growth for entire store.
  • Achieved Manager position by quickly demonstrating leadership and time management during high demand periods in a $3,000 per night kitchen.

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40. Bank Deposits

low Demand
Here's how Bank Deposits is used in Kitchen Manager jobs:
  • Manage kitchen functions Supervised employees Open kitchen/front line Cook Customer service Deliver bank deposits Answered phones
  • Prepared daily bank deposits and various reconciliation's
  • Ordered and kept inventory of equipment, supplies and food items, made bank deposits and completed profit and loss inventory.
  • Managed store made sure workers did there work on a safe and timely manner handle money bank deposits.
  • Head cook, closing and opening of store, Bank deposits, and menu evaluation.
  • Handled weekly inventory, ran POS systems, daily paperwork, and bank deposits.
  • Managed meal magic register and made all daily bank deposits and production logs.
  • Administered two bank deposits, server money, and all catering payments daily.
  • Balanced daily sales figures, waste logs, bank deposits and restaurant reports.
  • Performed inventory analysis, stocking, bank deposits & some cashiering.
  • Handled all the money, bank deposits, and financial reports.
  • Balanced the cash registers every evening, and made bank deposits.
  • Handled cash and credit card transactions and including bank deposits.
  • Prepared bank deposits, receiving shipments, and inventory control.
  • Handled bank deposits, scheduling, hurting and firing.
  • Maintained cash register, inventory and made bank deposits.
  • Balanced cash drawers and make daily bank deposits.
  • Reconciled daily cash receipts and made bank deposits.
  • Bank rolled daily monies and made bank deposits.
  • Authorized to make daily bank deposits after closing.

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41. Company Policies

low Demand
Here's how Company Policies is used in Kitchen Manager jobs:
  • Developed guidelines for employment handbooks outlining company policies, and procedures.
  • Introduced and reviewed company policies and procedures.
  • Implemented company policies and enforced safety.
  • Hired and trained kitchen staff and ensured safe food handling, presentation, and compliance with company policies and procedures.
  • Enforced all state and company policies / procedures for sanitation also ordered, tracked, and organized all inventory.
  • Handled scheduling, directing employee work activities, employee relations, and consistently enforced company policies and procedures.
  • Maintained the kitchen's hygienic cleanliness at all times by adhering to all company policies and procedures.
  • Ensured compliance with company policies and procedures for food handling, food storage, and kitchen sanitation.
  • Follow and enforce all state and company policies, dealing with but not limited to food safety.
  • Handled all customer relations issues in a tactful and welcoming manner in accordance with company policies.
  • Inventory, vendor orders, maintain company policies, training of new and present staff.
  • Enforced company policies, standards, and procedures while ensuring a safe work environment.
  • Directed on average 80 subordinates to follow company policies and to achieve company objectives.
  • Manage the day-to day performance of staff in line with company policies and procedures.
  • Coached, counseled, and trained staff in accordance to company policies and procedures.
  • Trained all new kitchen personnel regarding job performance, responsibilities and company policies.
  • Reduced food cost by 3% by enforcing company policies and reducing waste.
  • Enforced all state and company policies and procedures for sanitation and food safety.
  • Ensured all company policies and budgets adhered to standards of operations and traditions.
  • Ensured food was cooked to proper temperatures according to company policies and procedures.

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42. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Kitchen Manager jobs:
  • Maintained smooth and timely operations in preparation and delivery of meals and upheld kitchen sanitation standards.
  • Helped develop procedures to ensure higher sanitation standards implemented and followed.
  • Maintained work according to required sanitation standards and company policies.
  • Coordinated all kitchen operations, purchasing, sanitation standards.
  • Ensured proper compliance with restaurant sanitation standards.
  • Maintain overall sanitation standards throughout.
  • Provided cooks with daily training and inspiration to build a highly skilled team focused on proper cooking procedures and sanitation standards.
  • Trained house members and cooks to meet City of Berkeley and ServSafe safety and sanitation standards through group and one-on-one sessions.
  • Involved in staffing/scheduling, inventory management and ordering, food and labor controls, menu planning, and sanitation standards.
  • Helped the staff become compliant with sanitation standards, consistent in recipe execution, and helped reduce excessive labor hours.
  • Ensured high quality sanitation standards, ordered and received products, negotiated with vendors, and trained kitchen staff.
  • Prepared for successful restaurant opening by training new cooks on specific recipes, sanitation standards and kitchen operations.
  • Job Description: Manage food production, producing weekly specials, maintained inventory and maintain sanitation standards.
  • Set up and maintain hot and cold lines daily, maintain inventory, production, sanitation standards.
  • Assist kitchen staff in preparing quality food and guide all team members in safety and sanitation standards.
  • Make sure all employees and work stations comply with national and corporate food safety and sanitation standards.
  • Reduced District labor every year I was in position all the while increasing quality and sanitation standards.
  • Manage all personnel in the kitchen while regulating all food policies, health codes and sanitation standards.
  • Managed varying kitchen staff and maintained the safety and sanitation standards for the kitchen and employees.
  • Coordinate and direct staff on cleaning of kitchen and bar areas to maintain sanitation standards.

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43. Portion Control

low Demand
Here's how Portion Control is used in Kitchen Manager jobs:
  • Supervised inmates for food preparation and portion control, kitchen cleanliness and inventory control
  • Maximized bar profitability by ensuring portion control; monitoring accuracy of charges.
  • Created standardized measurement systems for product usage/portion control thereby reducing food costs.
  • Reduced waste, implemented efficient inventory and portion control.
  • Monitored proper food temperatures and portion control.
  • Maintained quality and portion control procedures.
  • Monitor budget management and portion control.
  • Initiated inventory and portion control program which lowered food cost from 28.6 to 26.4 and Supply cost from 5.1 to 4.3.
  • Cross trained in kitchen learning portion control, kitchen SOP's, prep, safety and health code standards.
  • Lead helm is also responsible for assuring ticket times are met while quality and portion control is ensured.
  • Followed corporate recipes, insured portion control, tracked waste, developed and implemented all required HAACP plans.
  • Demonstrated expertise in attractive plating, portion control and creative techniques in developing new and savory dishes.
  • Hired, trained and scheduled kitchen personnel and ensured quality of food presentation and portion control.
  • Completed weekly food inventory and researched all variances to ensure proper preparation methods and portion control.
  • Created portion control of all items and priced menu to deliver the best food cost.
  • Reduced food and beverage cost by adhering to company recipe, specs and portion control.
  • Established awareness of menu planning, portion control, food cost, and inventory ordering.
  • Trained kitchen staff on proper use of equipment, food handling, and portion control.
  • Supervised and trained 6 employees on consistency, plate presentation, and portion control.
  • Ensured techniques for food preparation and presentation, minimized food costs and portion control.

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44. Servsafe

low Demand
Here's how Servsafe is used in Kitchen Manager jobs:
  • Train employees in refresher sanitation procedures in direct alignment with following ServSafe guidelines.
  • Position required a ServSafe Certification and a valid Indiana Liquor License.
  • Monitored food quality using methods as prescribed by ServSafe organization.
  • Monitored food handling procedures following ServSafe standards.
  • Maintained safety and cleanliness through ServSafe training by insuring all food handling and safety permits were up to standards.
  • Maintained quality control standards, while observing and enforcing all HACCP, ServSafe, and Health Code regulations.
  • Ensured compliance with established dining services guidelines, health codes, and SERVSAFE Standards.
  • Prepare, serve and clean up nutritional meals daily using ServSafe guidelines.
  • Recognized for being an employee with a ServSafe certificate.
  • Gained Level 2 ServSafe certification when working here.
  • Certified kitchen manager as per ServSafe state requirements.
  • Attended class and tested to become ServSafe Certified.
  • Scored highest in region for ServSafe certification.
  • Certified as a ServSafe Kitchen Manager.
  • Certified meat cutter and ServSafe certified.
  • Scored a 98 on my ServSafe exam, highest score in my unit.
  • Followed all Servsafe guidelines for proper food handling.
  • Trained all new kitchen staff ServSafe Certified
  • Complied with Florida s Servsafe guidelines.
  • Keep kitchen clean in accordance with servsafe

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45. Beverage Deliveries

low Demand
Here's how Beverage Deliveries is used in Kitchen Manager jobs:
  • Performed weekly inventories, ordered and processed all food/beverage deliveries.
  • Scheduled and received food and beverage deliveries making sure packaging receipts were accurate.
  • Used office computer for inventory control and to place orders for food and beverage deliveries.
  • Schedule and receive food and beverage deliveries, checking quality, and quantity.
  • Scheduled and received food and beverage deliveries, verifying order correct was accurate.
  • Scheduled and received food and beverage deliveries.

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46. Delivery Contents

low Demand
Here's how Delivery Contents is used in Kitchen Manager jobs:
  • Coordinated cooking personnel and work assignments.Checked delivery contents for quality, accuracy.
  • Checked delivery contents for quality,quantity, accuracy.
  • Schedule andreceive food and beverage deliveries, checking delivery contents to verify productquality and quantity.
  • Checked delivery contents for quality, quantity and accuracy.

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47. Equipment Inventories

low Demand
Here's how Equipment Inventories is used in Kitchen Manager jobs:
  • Maintain monthly food and equipment inventories at the right Food Costs, and keep inventory records filed away.
  • Maintained food and equipment inventories, and kept accurate inventory records.
  • Monitored compliance with health and fire regulations regarding food preparation and serving Maintained food and equipment inventories, and keep inventory records
  • Maintain food and equipment inventories.Schedule staff hours and assign duties.
  • Maintain food and equipment inventories, and keep inventory records.

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48. Product Inventory

low Demand
Here's how Product Inventory is used in Kitchen Manager jobs:
  • Contributed to restaurant profitability by controlling food-related expenses, optimizing product inventory, and ordering kitchenware.
  • Ensured smooth kitchen operation by overseeing daily product inventory, organization and employee efficiency.
  • Maintained petty cash expenditures, current product inventory and established production build-two's.
  • Experience in product inventory, event management, menu creation/integration, and staff management
  • Maintain product inventory levels to maximize inventory control and turn ratios.
  • Maintained product inventory as well as ordering and profitability.
  • Administered daily product inventory; purchasing and receiving.
  • Monitor food expenditures and product inventory.
  • Point person for kitchen budget, including estimating food needs, product inventory and control, and budget to profit ratio.
  • Check and balance product inventory from previous day of business, placing food and supply orders when needed.
  • Complete administrative tasks, scheduling, product inventory, customer service, fulfill orders.
  • Reconciled sales to cash receipts, controlling costs to budget goals, product inventory.
  • Checked and balanced product inventory, placed food and supply orders.
  • Estimate product inventory, food cost, and employee scheduling.
  • Maintain food product inventory levels in accordance with guidelines.
  • Conducted weekly product inventory for weekly food order.
  • Maintained product inventory, supervised scratch prep work.
  • Track and monitor daily product inventory.
  • Purchased/regulated food product inventory for property with annual sales volume of $2.5 million.
  • Trained kitchen staff cooking and prep procedures Managed product inventory Strengthened health and safety plan and procedures

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49. Weekly Basis

low Demand
Here's how Weekly Basis is used in Kitchen Manager jobs:
  • Maintain inventory of items on hand and provide other manager lists of items and quantity needed on a weekly basis.
  • Engage with vendors on a weekly basis while managing cost to provide most cost effective ways to increase profit margins.
  • Track food and labor cost /percent on weekly basis, also tracked high cost item on daily basis.
  • Managed restaurant inventory, ordering $7,000 to $15,000 in product and produce on weekly basis.
  • Ordered all food for the jail on a weekly basis and kept inventory to a minimum supply.
  • Oversee on a weekly basis a budget of one million dollars for the purchase of food.
  • Worked with three major food distribution companies in ordering and managing inventory on a weekly basis.
  • Handle all scheduling for kitchen on a weekly basis to ensure labor was up to par.
  • Learned about new ingredients from members of the farmer's market community on a weekly basis.
  • Maintain food and equipment inventories, and keep inventory records on a weekly basis.
  • Inventoried and ordered food and nonfood items on a weekly basis according to budget.
  • Maintain food and paper inventory, timekeeping information and payroll on a weekly basis.
  • Ordered and inventoried food, accounts payable and labor reports on a weekly basis.
  • Ordered inventory for the entire restaurant and conducted full inventories on a bi-weekly basis.
  • Ordered produce, poultry, and meat on a weekly basis as needed.
  • Fulfilled food orders on weekly basis with focus on food cost and production.
  • Inventory management on weekly basis and general customer service on sales floor.
  • Be aware of ALL safety hazards and train on a bi-weekly basis.
  • Take inventory as well as reorder supplies necessary on a weekly basis.
  • Handle all scheduling for kitchen and car side on a weekly basis.

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50. Cooking Personnel

low Demand
Here's how Cooking Personnel is used in Kitchen Manager jobs:
  • Supervised all non-cooking personnel to ensure cleanliness of kitchen and equipment.
  • Supervised cooking and non-cooking personnel.
  • Managed non-cooking personnel, such as Kitchen Helper, to ensure cleanliness of kitchen and equipment.
  • Trained new workers and supervised non-cooking personnel to ensure the cleanliness of kitchen and equipment.
  • Consolidated assignments of 15 cooking personnel to ensure economical use of food and timelypreparation.
  • Coordinated cooking personnel and workassignments.
  • Supervised non-cooking personnel Supervised six (6) employees, scheduled work hours, resolved conflicts, determined salaries.

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20 Most Common Skill for a Kitchen Manager

Food Preparation23.7%
Food Cost12%
Food Safety10.8%
Customer Service10.1%
Kitchen Areas5%
Menu Items4.9%
Labor Costs4.6%
Inventory Control4.1%

Typical Skill-Sets Required For A Kitchen Manager

RankSkillPercentage of ResumesPercentage
1
1
Food Preparation
Food Preparation
18.6%
18.6%
2
2
Food Cost
Food Cost
9.5%
9.5%
3
3
Food Safety
Food Safety
8.5%
8.5%
4
4
Customer Service
Customer Service
7.9%
7.9%
5
5
Kitchen Areas
Kitchen Areas
3.9%
3.9%
6
6
Menu Items
Menu Items
3.9%
3.9%
7
7
Labor Costs
Labor Costs
3.6%
3.6%
8
8
Inventory Control
Inventory Control
3.2%
3.2%
9
9
Menu Development
Menu Development
2.3%
2.3%
10
10
Staff Members
Staff Members
2.2%
2.2%
11
11
BOH
BOH
2.2%
2.2%
12
12
Daily Operations
Daily Operations
1.7%
1.7%
13
13
Kitchen Equipment
Kitchen Equipment
1.7%
1.7%
14
14
Cost Control
Cost Control
1.6%
1.6%
15
15
Safety Procedures
Safety Procedures
1.6%
1.6%
16
16
High Volume
High Volume
1.5%
1.5%
17
17
Weekly Inventory
Weekly Inventory
1.4%
1.4%
18
18
Special Events
Special Events
1.2%
1.2%
19
19
FOH
FOH
1.1%
1.1%
20
20
Health Department
Health Department
1.1%
1.1%
21
21
Truck Orders
Truck Orders
1.1%
1.1%
22
22
Crew Members
Crew Members
1%
1%
23
23
Proper Portion Sizes
Proper Portion Sizes
1%
1%
24
24
Food Waste
Food Waste
0.9%
0.9%
25
25
Company Standards
Company Standards
0.9%
0.9%
26
26
Product Quality
Product Quality
0.9%
0.9%
27
27
Quality Standards
Quality Standards
0.8%
0.8%
28
28
Weekly Schedules
Weekly Schedules
0.8%
0.8%
29
29
Inventory Management
Inventory Management
0.8%
0.8%
30
30
Customer Complaints
Customer Complaints
0.8%
0.8%
31
31
Prep Food
Prep Food
0.8%
0.8%
32
32
Guest Satisfaction
Guest Satisfaction
0.7%
0.7%
33
33
Ensure Food Quality
Ensure Food Quality
0.7%
0.7%
34
34
Monthly Inventory
Monthly Inventory
0.7%
0.7%
35
35
Office Supplies
Office Supplies
0.7%
0.7%
36
36
High Standards
High Standards
0.7%
0.7%
37
37
Service Standards
Service Standards
0.6%
0.6%
38
38
Line Cooks
Line Cooks
0.6%
0.6%
39
39
POS
POS
0.6%
0.6%
40
40
Bank Deposits
Bank Deposits
0.6%
0.6%
41
41
Company Policies
Company Policies
0.6%
0.6%
42
42
Sanitation Standards
Sanitation Standards
0.6%
0.6%
43
43
Portion Control
Portion Control
0.6%
0.6%
44
44
Servsafe
Servsafe
0.6%
0.6%
45
45
Beverage Deliveries
Beverage Deliveries
0.6%
0.6%
46
46
Delivery Contents
Delivery Contents
0.5%
0.5%
47
47
Equipment Inventories
Equipment Inventories
0.5%
0.5%
48
48
Product Inventory
Product Inventory
0.5%
0.5%
49
49
Weekly Basis
Weekly Basis
0.5%
0.5%
50
50
Cooking Personnel
Cooking Personnel
0.5%
0.5%

42,333 Kitchen Manager Jobs

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