Kitchen Manager Resume Samples - Page 4

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Kitchen Managers make sure that a professional kitchen runs smoothly in terms of food preparation and timely service. Skills listed on sample resumes of Kitchen Managers include ensuring quality food by cooking and preparing food to order, monitoring food waste and inventory levels, and training and developing crew members to be future Kitchen Managers. Some Kitchen Managers are able to list an associates or bachelor's degree in restaurant and hospitality or the culinary arts on their resume, while others advance to the position after starting out as line cooks or wait staff.

Looking for cover letter ideas? See our sample Kitchen Manager Cover Letter.

31

Kitchen Manager

Kitchen Manager to a booming catering company that also produced a wide variety of entrees, sides, and specialty products to be sold at two retail locations.

  • Monitoring of food quality and efficiency by which it was produced.
  • Making recipes/ recipe costing cards for all new products.
  • Ordering proper and correct amount of products from all vendors.
  • Involved in interviews of chefs for employment and issuing reprimands when food safety or productivity was compromised.
Candidate Info
3
years in
workforce
1
year
at this job
32

General Manager/ Kitchen Manager

Opened and closed restaurant daily ensuring all task have been double checked and completed.

  • Order and maintain inventory ensuring this using the FIFO method.
  • Direct two subordinate managers and 20 plus employees both front and back of the house.
  • Maintained register, sales, deposits, and errors on daily basis
Candidate Info
10
years in
workforce
6
months
at this job
AAS
Associate of Applied Science
BBA
Bachelor of Business Administration
33

Kitchen Manager

Responsible for all HOH scheduling, interviewing, reviews, counseling, and giving feedback.

  • Managed all supply orders for the HOH, as well as inventory, food costs, trouble shooting, organization and proper Par levels.
  • Maintain and update line checks, and cleaning check lists.
  • Responsible for P&L analysis relating to food and labor costs.
Candidate Info
18
years in
workforce
6
months
at this job
34

Kitchen Manager

Lead kitchen operations by supervising daily cleaning and sanitation of kitchen and equipment, scheduling staff, managing recipes perfected from scratch and maintaining high standards of ethical behavior and confidentiality.

  • Oversee food controls including quantity production, ordering, food/labor cost, kitchen sanitation and minimizing food wastage.
  • Encourage high-quality service and staff development by recruiting, training, coaching, and disciplining kitchen personnel, and enforcing uniform and personal grooming standards.
  • Aid in resource and finance management by maintaining restaurant inventory and processing invoices.
Candidate Info
10
years in
workforce
4
years
at this job
AS
Business Administration
35

Kitchen Manager

  • Managed back of the house environment and team to achieve high ratings and standards
  • Prepared food, cut ingredients and cooked before open and during shift
  • Handled cash register during peak store hours in fast paced environment
Candidate Info
4
years in
workforce
3
years
at this job
HS
High School Diploma
AS
Recording Engineering
36

Kitchen Manager /chef Manager

Oversees the daily operations of the restaurant and banquet; Hands-on management position and reports directly to the General Manager.

  • Manages kitchen production including the following: Hiring, training, and staff development, schedule staff and production to meet the needs of the restaurant, deliver an excellent guest experience as well as managing food cost control.
  • Performs and in-charge of inventory and ordering duties.
  • Manages and create menu development, monitors food quality and execution.
  • Produce food items/products of high quality and in accordance with established recipes and maximizes financial performance in all areas.
  • Ensures culinary, sanitation, and food standards and responsibilities are met.
  • Sets and maintains goals for culinary function and activities.
Candidate Info
40
years in
workforce
3
months
at this job
C
Culinary Arts
BS
Industry
37

Kitchen Manager

Hire, supervise, train, and evaluate performance of 8-10 employees.

  • Schedule employees based on business demands.
  • Create new menu items consistent with the existing menu.
  • Implement cleaning schedules, prep lists, and checklists to ensure consistent results from each employee.
  • Increased sales level while the second location opened.
Candidate Info
19
years in
workforce
2
years
at this job
38

Kitchen Manager

Create weekly schedule for 10-20 employees

  • Responsible for maintaining sanitation standards
  • Ensure that food follows company standards before leaving the kitchen
  • Responsible for inventory management and ordering of perishable merchandise
  • Keep food cost and labor within budget
Candidate Info
10
years in
workforce
3
years
at this job
39

Kitchen Manager

Oversee execution and service of on average of 400-600 meals an evening insuring high standards of quality, presentation, and timeliness are being met

  • Ensure consistency and high level of standard met with every dish
  • Monitor health code and internal quality assurance standards are constantly maintained
  • Educate servers, hosts, and bartenders on new menu items
Candidate Info
18
years in
workforce
2
years
at this job
AAS
Culinary Arts
40

Kitchen Manager

Monitors food standards, food costs, and safety

  • Determines work schedules, shipments, and cleaning schedules
  • Maintains appropriate portions and arrangement of food
  • Operates large-volume cooking equipment such as grill and deep fryers
  • Inspects and cleans food preparation areas and equipment
  • Communicates standards and cooking methods to staff
Candidate Info
7
years in
workforce
4
years
at this job
HS
High School Diploma

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