Kitchen Manager (QSR)

Job Summary

Key Responsibilities

• Manage daily kitchen operations, including food preparation, inventory control, and staff supervision.
• Develop and implement kitchen SOPs to standardize food handling, hygiene, safety, and service procedures.
• Lead operational rollouts for new menus, processes, or equipment within the kitchen team.
• Ensure compliance with food safety and sanitation regulations at all times.
• Monitor food costs and kitchen expenses; assist in budget planning and cost control.
• Train and mentor kitchen staff to ensure consistent performance and growth.
• Coordinate with procurement for timely sourcing and quality assurance of ingredients.
• Collaborate with FOH and operations teams for smooth service delivery and guest satisfaction.
• Conduct regular kitchen audits and performance reviews.
• Support the opening of new locations or kitchen concepts, including pre-opening planning and execution.

Requirements

• Proven experience as a Kitchen Manager or Head Chef in a fast-paced or high-volume kitchen.
• Strong background in developing SOPs and managing operational implementations.
• Knowledge of HACCP, health & safety standards, and kitchen workflows.
• Excellent leadership, communication, and team management skills.
• Strong organizational and problem-solving abilities.
• Ability to multitask and perform well under pressure.
• Culinary degree or relevant certification is a must