Kitchen Manager (Small Business or Independent Restaurant)
Career Guide
A Kitchen Manager in a small business or independent restaurant oversees the daily operations of the kitchen, ensuring food quality, managing staff, and maintaining a clean, efficient environment.
Key Responsibilities
Supervise and coordinate kitchen staff activities
Ensure all food safety and sanitation standards are met
Manage inventory and order supplies
Develop and maintain menu offerings
Control costs and minimize waste
Top Skills for Success
Leadership
Food Safety Knowledge
Menu Planning
Career Progression
Can Lead To
Executive Chef
Restaurant Manager
Transition Opportunities
Culinary Consultant
Food Service Director
Common Skill Gaps
Often Missing Skills
Advanced Culinary TechniquesBudget Management
Development SuggestionsConsider culinary courses or management workshops to enhance skills in advanced cooking techniques and financial management.
Salary & Demand
Median Salary Range
Entry Level$35,000 - $40,000
Mid Level$40,000 - $50,000
Senior Level$50,000 - $60,000
Growth Trend
Moderate demand, with steady growth expected due to the rise in small and local dining establishments.
Companies Hiring
Major Employers
Local Independent RestaurantsSmall Catering Companies
Industry Sectors
HospitalityFood and Beverage
Recommended Next Steps
1
Gain experience in diverse kitchen environments to broaden skillset.
2
Seek mentorship from experienced chefs or managers.
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