Kitchen Operations Manager

Job Overview

The Kitchen Operations Manager is responsible for overseeing daily back-of-house (BOH) functions across one or multiple restaurant outlets. This role bridges culinary execution and operational business management. Rather than purely cooking on the line, you will focus on kitchen efficiency, food quality, cost control (COGS & labor), hygiene compliance, station workflow, and leading kitchen staff to ensure seamless service during peak operating hours.

Key Responsibilities

1. Daily Kitchen Service & Production Management

• Oversee daily kitchen preparation, line execution, and plating standards to guarantee food consistency and speed of service during peak periods.

• Streamline station layouts, kitchen workflows, and ticket times to reduce order bottlenecks and food drop delays.

• Collaborate with the Executive/Head Chef on recipe standardization, portion control, and seasonal menu rollouts across outlets.

2. Food Safety, Sanitation & Regulatory Compliance

• Enforce strict hygiene, sanitation, and food handling standards in compliance with local authorities (e.g., SFA, NEA, HACCP standards).

• Conduct daily temperature checks, walk-in fridge audits, and cleanliness routine inspections.

• Maintain kitchen safety logs, pest control schedules, and manage regulatory health inspections.

3. Inventory Control & Cost Management

• Manage kitchen food cost (COGS) through accurate inventory counts, waste tracking, and portion monitoring.

• Oversee daily/weekly raw ingredient ordering, receiving, stock rotation (FIFO), and storage.

• Manage vendor relationships, monitor ingredient quality upon delivery, and flag supplier pricing variations.

4. Staff Management & Scheduling

• Manage kitchen manpower scheduling, shift rosters, and OT allocations to hit target labor-cost percentages.

• Hire, onboard, and train commis chefs, line cooks, dishwashers, and station leads on kitchen SOPs and equipment safety.

• Conduct performance reviews and maintain high kitchen morale, minimizing staff turnover.

5. Equipment Maintenance & Kitchen Logistics

• Ensure all commercial kitchen equipment (stoves, fryers, combi ovens, refrigeration) is operating safely and effectively.

• Schedule routine preventive maintenance and handle emergency equipment repairs quickly to avoid operational downtime.

Candidate Requirements & Qualifications

Education & Experience

• Experience: 3–5+ years of experience in high-volume kitchen management (e.g., Senior Sous Chef, Kitchen Manager, or Outlet Kitchen Lead) in full-service restaurants, hotel kitchens, or multi-outlet groups.

• Education: Diploma/Degree in Culinary Arts or F&B/Hospitality Management preferred (equivalent hands-on industry experience accepted).

• Certifications: Food Hygiene Officer (FHO) certification / WSQ Level 3 or 4 Food Safety Course.

Skills & Competencies

• Operational Leadership: Proven ability to manage, motivate, and direct a fast-paced back-of-house team under intense dinner-rush pressure.

• Financial Acumen: Strong understanding of kitchen P&L metrics, inventory software, food yield calculations, and labor cost management.

• Problem-Solving: Quick-thinking ability to resolve line shortages, equipment failures, or sudden rushes without compromising food quality.

• Communication: Clear communication skills to bridge back-of-house kitchen teams with front-of-house floor management.