Kitchen Manager (QSR)

The Kitchen Manager oversees all aspects of kitchen operations, ensuring high standards of food quality, consistency, cleanliness, and staff performance. This role requires proven experience in developing and implementing Standard Operating Procedures (SOPs) and leading successful operational rollouts.

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  Manage daily kitchen operations, including food preparation, inventory control, and staff supervision.

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  Develop and implement kitchen SOPs to standardize food handling, hygiene, safety, and service procedures.

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  Lead operational rollouts for new menus, processes, or equipment within the kitchen team.

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  Ensure compliance with food safety and sanitation regulations at all times.

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  Monitor food costs and kitchen expenses; assist in budget planning and cost control.

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  Train and mentor kitchen staff to ensure consistent performance and growth.

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  Coordinate with procurement for timely sourcing and quality assurance of ingredients.

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  Collaborate with FOH and operations teams for smooth service delivery and guest satisfaction.

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  Conduct regular kitchen audits and performance reviews.

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  Support the opening of new locations or kitchen concepts, including pre-opening planning and execution.

• 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