Description
Oversee back-of-house operations, supervising kitchen staff and coordinating food production to ensure quality, safety, efficiency, and cost control.
- • Develop equipment maintenance schedules and arrange for repairs.
- • Evaluate new ingredients, vendors, and equipment for usefulness and cost.
- • Collaborate with chefs and front-of-house on menus, specials, and service timing.
- • Forecast kitchen staffing, equipment, and supply needs based on sales forecasts.
- • Create schedules; manage time sheets, attendance, and break compliance.
- • Hire, onboard, train, coach, and, when necessary, discipline kitchen staff.
- • Conduct pre-shift meetings and communicate menu changes and allergen notes.
- • Expedite orders during service to coordinate ticket flow and plating sequence.
- • Maintain accurate records: production, temperature, sanitation, and personnel data.
- • Ensure allergen and dietary protocols are followed and prevent cross-contact.
- • Enforce compliance with HACCP/ServSafe and local regulatory requirements.
- • Train cooks and kitchen staff in food preparation, sanitation, and safety procedures.
- • Assign stations and duties to line, prep, and dish staff based on business needs.
- • Plan daily prep lists and production schedules from menu and sales projections.
- • Estimate and requisition ingredients and supplies for recipes and specials.
- • Control inventory of food, smallwares, and cleaning supplies; maintain par levels and report shortages.
- • Order, receive, and verify deliveries; rotate stock using FIFO.
- • Track food cost, yields, and waste; reconcile invoices with deliveries.
- • Analyze operational issues—waste, overproduction, or theft—and implement controls.
- • Maintain and enforce recipe standards, portion sizes, and plating guides.
- • Conduct line checks, tastings, and temperature logs to ensure quality and food safety.
- • Inspect equipment and work areas for cleanliness, efficiency, and health code compliance.
- • Supervise and participate in kitchen and dish cleaning; manage sanitation schedules.
- • Develop and implement kitchen policies, SOPs, and safety programs.
- • Participate in food preparation and plating as needed to support service.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
