Job Description Template

Chef / Kitchen Manager (SMB) Job Description Template

Function: Leads back-of-house kitchen operations by managing kitchen staff, overseeing inventory, and maintaining safety standards to ensure a smooth-running kitchen and quality dining experience . This role blends leadership, organization, and culinary expertise to deliver exceptional food while meeting business goals. - Core Focus: Centered on team leadership, cost and inventory control, and food safety compliance. The Kitchen Manager-s decisions directly impact restaurant profitability, food quality, and staff morale . Key priorities include staffing the kitchen effectively, keeping ingredient stocks at optimal levels, and enforcing strict health standards . - Typical SMB Scope: In a small-to-mid-sized restaurant (single location), the Chef/Kitchen Manager wears many hats - often working hands-on in food preparation while also handling administrative duties. They typically report to the owner or general manager and have end-to-end responsibility for the kitchen. With lean staffing, they personally cover gaps (e.g. cooking on the line during rushes) and use cost-effective tools (spreadsheets, off-the-shelf POS/scheduling apps) rather than enterprise systems. Unlike an executive chef who oversees multiple units, this role focuses on one kitchen, balancing day-to-day cooking with management tasks. (Assumption: No separate executive chef exists for the site; this role is the highest on-site kitchen authority.)

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Chef / Kitchen Manager (SMB) Responsibilities

Oversee kitchen staff hiring, scheduling, and performance: Recruit, train, and supervise line cooks, prep cooks, and dishwashers. Create fair schedules to ensure every shift is properly staffed without burnout

. Actively coach team members and address performance issues through feedback or disciplinary action as needed

Manage inventory and ordering: Track stock levels of food and supplies daily to prevent running out of key ingredients mid-service (a kitchen nightmare) . Place orders with vendors on time and verify deliveries, maintaining optimal par levels. Implement First-In, First-Out (FIFO) practices to minimize waste and spoilage.

Enforce food safety and sanitation: Uphold strict health code compliance at all times . Ensure all food handling, storage, and cooking meet ServSafe (or equivalent) standards - e.g. checking refrigerator temps, avoiding cross-contamination - to keep the kitchen -audit-ready- since food safety is non-negotiable

. Conduct regular cleaning schedules and inspections so the kitchen meets or exceeds hygiene regulations

Supervise food preparation and quality control: Monitor cooking and plating of dishes during service to ensure each order is prepared correctly, on time, and to recipe standards . Taste test and visually inspect dishes before they go out when possible. Immediately correct any issues (wrong ingredients, improper portioning, temperature problems) to maintain consistent quality and presentation.

Maintain kitchen efficiency and workflow: Organize stations and prep workflows so that the kitchen runs like a well-oiled machine. Redistribute tasks or step in as needed during peak rush

periods to avoid bottlenecks. A good kitchen manager spots and fixes problems (e.g. slow ticket times, congested stations) before they impact service

Track food cost and minimize waste: Continuously monitor food usage, portion sizes, and waste logs

. Calculate plate costs and compare against menu prices to ensure profitability

. Take corrective action to hit budget targets - for example, adjusting portioning, finding cheaper substitute ingredients, or reusing excess ingredients in specials. Analyze weekly food cost reports and inventory variance to identify any losses or theft.

Vendor management and menu collaboration: Build good relationships with suppliers to negotiate favorable pricing and ensure reliable quality

. Coordinate with the owner or chef on menu updates and specials, providing input on kitchen capability and cost implications

. For example, test new recipes for feasibility and train staff on new menu items. Align with front-of-house on special requests and menu changes so that the whole restaurant team is synchronized.

Maintain kitchen equipment and cleanliness: Ensure all kitchen equipment is cleaned and maintained regularly to avoid breakdowns. Implement daily and weekly cleaning checklists (for surfaces, ovens, fryers, etc.) and schedule deep cleans. Immediately address any safety hazards or broken equipment. This hands-on diligence keeps the kitchen safe and extends equipment life

Required Skills & Qualifications

Culinary expertise and kitchen operations: Strong cooking skills and recipe knowledge gained from years of hands-on experience (e.g. several years as a line cook or sous chef) . Able to execute and oversee various cooking techniques, from grilling and saut-ing to baking, while maintaining consistency and quality.

Food safety & sanitation knowledge: In-depth understanding of food handling regulations, hygiene practices, and hazard prevention (HACCP principles). Certified Food Protection Manager credential (e.g. ServSafe Manager certification) is often required by law or company policy Knows proper temperatures (e.g. poultry to 165-F) and procedures to keep food safe.

Inventory management & ordering: Ability to forecast needs and manage stock levels efficiently

. Skilled at setting par levels, conducting inventory counts, and placing orders to avoid shortages or overstock. Can use inventory tracking sheets or software to monitor usage and waste.

Budgeting and cost control: Proficient in calculating food costs and managing to a budget or targeted food cost percentage

. Uses costing sheets or spreadsheets to price menu items, analyze profit margins, and identify cost-saving opportunities (such as reducing waste or negotiating vendor pricing). Basic math skills to adjust recipes and scale purchases economically.

Tech-savviness with kitchen systems: Comfortable using point-of-sale (POS) systems, digital inventory management, and staff scheduling tools

. For example, can navigate software like Toast or Square for sales data, 7shifts or Excel/Google Sheets for scheduling and inventory logs, and online training modules. Able to adopt new restaurant tech quickly to improve efficiency.

Vendor negotiation and supply chain: Capable of sourcing quality ingredients and negotiating with suppliers for better terms or pricing

. Maintains good relationships with vendors to ensure timely deliveries and resolves any supply issues (e.g. returns subpar product, finds alternate supplier if needed). Understands seasonal availability and pricing fluctuations for key ingredients.

Menu planning and recipe standardization: (If required by the business) Able to contribute to menu development with a focus on feasibility and cost. Can standardize recipes and prep

instructions to ensure consistency. Understands nutrition and common dietary restrictions/allergens to accommodate guest needs in menu planning.

Preferred Soft Skills

Leadership & team management: Proven ability to lead a diverse kitchen team by example and with fairness . Delegates tasks effectively and mentors junior staff to improve. Maintains morale under pressure through encouragement and by fostering a respectful, inclusive environment.

Clear communication: Excellent communication skills to coordinate with both kitchen staff and front-of-house. Communicates orders, expectations, and feedback to the team calmly and clearly, even during the chaos of a rush

. Keeps management and servers informed about any kitchen issues or menu changes. Listens actively to staff concerns or customer feedback.

Time management & organization: Superior ability to prioritize and multitask in a fast-paced environment

. Keeps track of multiple tickets during service while also planning ahead for prep and ordering. Uses time efficiently - for instance, prepping mise en place to avoid delays, and scheduling prep work around busy periods. Never -in the weeds- for long due to strong organizational habits.

Problem-solving under pressure: Resourceful and calm when faced with high-stress situations like equipment failures, staffing shortages, or service mistakes

. Can think on their feet to find solutions (e.g. adjusting the cooking timeline, reassigning tasks, appeasing a dissatisfied customer) without panicking. Maintains composure and makes decisions quickly to keep service on track.

Interview Questions for Chef / Kitchen Manager (SMB)

If the candidate expresses laxness about food safety (e.g. downplaying the importance of proper food temps or hygiene) or demonstrates bad hygiene habits, that-s a major red flag . The kitchen manager must treat food safety as paramount; any sign they would cut corners or ignore health protocols is disqualifying.
If the candidate becomes extremely flustered, angry, or shuts down when presented with a stressful scenario in the assessment, it-s concerning. Red flags include admitting to frequent yelling or panic in rush times, or an emotional temperament ill-suited for the inevitable high-pressure moments. A kitchen manager needs a cool head; a candidate who cannot demonstrate calm problem-solving under pres
If during the interview the candidate dismisses new ideas, cannot name a personal weakness, or reacts poorly to the suggestion of taking direction or training, it implies they may be difficult to coach. Resistance to feedback is especially problematic in a role that requires constant improvement and adaptation. We want someone who can adjust and grow, not someone who insists their way is the only
If the candidate expresses overt negativity (speaking badly about all past employers, or showing a clear lack of passion for the industry), they may not be a good cultural fit. We look for positive attitude and passion. Someone who seems burned out, cynical about customers (-guests are always a pain-), or uninterested in teamwork will likely propagate a poor culture in the kitchen. Those attitudes
Initial stock of beef this morning was 20 lbs. By end of day, the kitchen used 13 lbs for service. However, the closing inventory count shows 10 lbs remaining in the fridge. Is there an inventory discrepancy, and if so, how much?
Problem-Solving): -Tell me about a time you faced an unexpected crisis in the kitchen during a rush. What happened, and how did you manage it?
Leadership): -Give an example of how you trained or developed a junior kitchen staff member. What did you do, and what was the result?
Dive - Inventory/Organization): -How do you approach planning and managing the kitchen-s inventory and food orders for the week?

Frequently Asked Questions

What does a Chef / Kitchen Manager (SMB) do?

What qualifications does a Chef / Kitchen Manager (SMB) need?

. Culinary expertise and kitchen operations: Strong cooking skills and recipe knowledge gained from years of hands-on experience (e.g. several years as a line cook or sous chef) . Able to execute and oversee various cooking techniques, from grilling and saut-ing to baking, while maintaining consistency and quality. . . - . Food safety & sanitation knowledge: In-depth understanding of food handling regulations, hygiene practices, and hazard prevention (HACCP principles). Certified Food Protection Manager credential (e.g. ServSafe Manager certification) is often required by law or company policy Knows proper temperatures (e.g. poultry to 165-F) and procedures to keep food safe.

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