What Does a Kitchen Manager Do?

First, earn your high school diploma or equivalent. Additional education is not always required, but it may be worthwhile to get specialized training. Job opening requirements will vary. 

Attending a culinary institute or gaining similar experience from a community college or technical school will set you up for success. 

Certificate or associate degree programs will include basic kitchen tasks, food preparation techniques, food handling and food storage safety, accounting and management. Most hospitality programs will also include hands-on food industry experience, which may be an internship or a part-time job.

Hands-on experience matters in this line of work. It’s possible to start working in a restaurant as a dishwasher with little to no experience and work your way up to chef or head cook and eventually kitchen manager. Along the way, you can learn all the different kitchen and front-of-the-house roles. 

Many kitchens like to promote from within to benefit from this deep, in-house knowledge. Job experience may also help you secure a job in another establishment. 

No matter what path you take, expect to learn about the many areas of the kitchen and consider front-of-the-house roles, such as waiter or even food service manager. 

Continuing education is common for all types of food service supervisors. Expect to take classes or earn certifications in topics such as management, nutrition, allergens, specific kitchen roles and food management. One example is the Food Protection Manager Certification (FPMC).

Many associations offer helpful certifications, including the National Environmental Health Association, the American Culinary Federation and the National Restaurant Association. 

A driver’s license would be helpful, as managers tend to work odd hours, including nights and weekends.

It varies. A certificate program typically takes a year. An associate degree takes two years. Culinary programs may take two years or longer.

Some people work their way up to this position through work experience, which takes several years.  

Successful kitchen managers tend to share these traits: 

• Decisiveness
• Calm under pressure
• Excellent communication and interpersonal skills
• Attention to detail
• Good leadership and motivational skills
• Solid culinary background
• Solid financial abilities
• Able to stand on their feet for long hours