KITCHEN MANAGER SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Jan 09, 2026 - The Kitchen Manager has experience in culinary or restaurant management, maintains strong product knowledge, stays current with technology, and upholds all company policies to ensure high standards of food quality, safety, and cleanliness. This role requires a Food Safety Certification, the ability to work in a fast-paced environment, and proficiency with systems such as Aloha, Inventory Xpress, InMoment, Schoox, and MS Office. The manager also demonstrates strong leadership, organizational, and administrative skills, along with a solid understanding of food costs and operational procedures.

Essential Hard and Soft Skills for a Standout Kitchen Manager Resume
  • Kitchen Operations
  • Food Safety Compliance
  • Inventory Management
  • Cost Control
  • Menu Planning
  • Recipe Compliance
  • Production Planning
  • Quality Control
  • Staff Scheduling
  • Sanitation Management
  • Team Leadership
  • Staff Training
  • Team Development
  • Communication Skills
  • Decision Making
  • Performance Management
  • Accountability Leadership
  • Cross-Team Collaboration
  • Problem Solving
  • Employee Motivation

Summary of Kitchen Manager Knowledge and Qualifications on Resume

1. BA in Hotel and Tourism Management with 4 years of Experience

  • Strong written and verbal communication skills.
  • Must have attention to detail and strong organizational skills.
  • Strong leadership and people management skills.
  • Strong multi-tasking, organizational and time management skills to ensure a quick response to guests' needs.
  • Effective problem-solving skills to detect changes in circumstances or events.
  • Professional and courteous demeanor.
  • Must have positive team and motivational skills.
  • Ability to communicate effectively in both written and oral formats.
  • Exceptional personal hygiene and positive representation of the organization to employees, guests and vendors.
  • Experience working in the food and beverage and/or hospitality industry.
  • Strong supervisory and interpersonal skills.
  • Proficient with all MS Office Applications.

2. BA in Restaurant Management with 5 years of Experience

  • Supervisory experience, working in high-volume restaurants.
  • Experience in a scratch kitchen.
  • Able to love food and continuously uphold outstanding food quality standards.
  • Must have an interest in learning about wine and how it pairs with food.
  • Able to lead and motivate the kitchen team to execute Cooper's Hawk policies and procedures.
  • Able to ensure superior quality and execution of Cooper's Hawk recipe standards.
  • Able to recruit, interview, hire, train, schedule and provide ongoing development of kitchen team members to Cooper's Hawk standards.
  • Able to monitor and improve food and labor cost systems.
  • Ability to prepare a daily production list.
  • Ability to place food and supply orders.
  • Ability to conduct inventory per company policy.
  • Ability to complete line checks to ensure all stations are stocked with quality food equipment.

3. BA in Business Administration with 3 years of Experience

  • Ability to ensure that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area at all times.
  • Ability to coach and train team members to increase knowledge about safety, sanitation, and accident prevention principles.
  • Ability to work directly with the Event Coordinator in preparation for planned events.
  • Strong oral and written communication skills.
  • Ability to stand and walk for up to 10 hours per day.
  • Ability to lift and carry up to 50 pounds.
  • Ability to exert fast-paced mobility for periods up to 6 hours in length.
  • Ability to work within the following conditions: wet floors, temperature extremes and loud noise.
  • Ability to work calmly and effectively under pressure.
  • Ability to communicate and understand the primary language of the work location.
  • Ability to perform essential functions to Cooper's Hawk standards with reasonable accommodation.
  • Must follow all safety and sanitation policies and procedures.

4. BS in Culinary Arts with 4 years of Experience

  • Previous purchasing/inventory experience within a hospitality environment.
  • Excellent verbal and written communication skills, with proven negotiation skills.
  • Strong supervisory and leadership skills with the ability to train others.
  • Strong analytical and problem-solving skills.
  • Proficient in purchasing software and the Microsoft Office Suite.
  • Able to work a schedule that varies and may include working on holidays and weekends.
  • Able to stand for extended periods, walk, push, lift up to 25 pounds, bend and reach, stoop, kneel, or crouch.
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional, and courteous manner, which fosters a positive, enthusiastic, and cooperative work environment.
  • Ability to make sound business/operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English.

5. BS in Nutrition and Food Science with 5 years of Experience

  • Experience in food production operations.
  • Previous management experience.
  • Must have food safety certification.
  • Proficient in culinary and baking knowledge to determine product quality.
  • Proficient in management and leadership skills.
  • Proficient in organization and planning skills, especially in managing multiple deadlines and projects.
  • Proficient in mathematical skills to analyze and calculate data.
  • Proficient communication and interpersonal skills, including written, verbal and listening skills.
  • Proficient in computer skills in Excel, Word and email.
  • Able to learn and use a variety of proprietary applications and technology.
  • Strong analytical, problem-solving solving and decision-making skills.

6. BA in Hospitality Management with 4 years of Experience

  • Experience in a professional work environment.
  • Expert in oral and written communication.
  • Exceptional organizational and multi-tasking abilities.
  • Must show diplomacy and excellent judgment and discretion in handling sensitive data and confidential information.
  • Proficient in Microsoft Office, Excel, Word, PowerPoint and Outlook.
  • Knowledge of the hospitality industry.
  • Able to speak fluently in Spanish.
  • Strong administrative skills, a passion for people, and the desire to become part of an exceptional team.
  • Previous leadership experience in the culinary field.
  • Must be computer-literate in Microsoft Windows applications.
  • Strong interpersonal and problem-solving abilities.
  • Highly responsible and reliable.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to work cohesively with fellow colleagues as part of a team.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.

7. BS in Food Service Management with 5 years of Experience

  • Large volume cooking experience, along with experience managing staff of 8 or more in a food service environment.
  • Strong communication skills, verbal and written.
  • Strong interpersonal skills.
  • Able to communicate with individuals at all levels of the corporation.
  • Must have organizational skills.
  • Ability to be organized in a changing environment.
  • Ability to maintain a calm, professional demeanor during periods of uncertainty or crisis.
  • Must hold a valid NYC DOH Food Protection Certificate.
  • Knowledge of CACFP guidelines.
  • Ability to stand for extended periods of time.
  • Ability to reach, bend, squat, stoop, shake, pour, carry, push and lift.
  • Ability to lift up to 40 pounds.

8. BS in Supply Chain Management with 3 years of Experience

  • Proficient and experienced in bakery and pastry.
  • Must have a Food Hygiene Certificate.
  • Good management and strong leadership qualities.
  • Able to acquire new knowledge and skills quickly.
  • Good interpersonal skills and able to communicate clearly with a variety of people at all levels.
  • Must have a high level of business ethics and integrity.
  • Strong sense of customer service.
  • Ability to solve problems and make effective decisions.
  • Ability to work under pressure in a fast-paced working environment.
  • Good computer-literate (Microsoft Word, Excel, PowerPoint).

9. BA in Organizational Leadership with 4 years of Experience

  • Able to demonstrate experience leading a team in a fast-paced kitchen.
  • Able to real people person, with a passion for food, and achieving results with the team.
  • Experience working with online delivery companies, running a take-out operation.
  • Good understanding of how to control GP, manage a labour budget.
  • Strong understanding of food safety and health and safety procedures.
  • Good understanding of budgets, P&L and financial targets.
  • Must be passionate about people, care about guests and team, and create a positive place to be.
  • Ability to flexibly schedule.
  • Ability to own mentality.
  • Bilingual in English and Spanish.

10. BA in Hotel and Tourism Management with 5 years of Experience

  • Able to sustain a high level of product knowledge and product preparation working toward continuous quality improvement.
  • Able to stay current with changing technology, including software programs.
  • Able to uphold, support, and promote all company policies and procedures.
  • Experience as a cook, chef, culinary manager, restaurant or catering manager, or equivalent combination of education and experience.
  • Must have Food Safety Certification.
  • Ability to work in a fast-paced environment.
  • Strong leadership, organizational and administrative skills.
  • Strong familiarity with Aloha, Inventory Xpress, InMoment and Schoox system programs.
  • Proficient with MS Office and Excel.
  • Strong familiarity with all food costs, quality and cleanliness as per the Operations Manual.

11. BS in Food Service Management with 7 years of Experience

  • Experience as a Head Chef in a Western restaurant or Cafe.
  • Experience in a pre-opening project.
  • Strong leadership, problem-solving and decision-making skills.
  • Must be passionate about cooking and menu development.
  • Strong business acumen, organized with attention to detail.
  • Experience as a Sous Chef.
  • Proficient in written and spoken English, Cantonese and Mandarin.
  • Working knowledge of restaurant financials and cost control.
  • Knowledge of all safety and sanitation regulations.

12. BA in Restaurant Management with 5 years of Experience

  • Experience as a commercial kitchen manager.
  • Knowledge of health hazards in food preparation and service, Food Handlers Certificate.
  • Ability to communicate verbally and understand and follow written and verbal instructions from management.
  • Must be reliable, professional and able to execute and delegate tasks.
  • Good time management skills.
  • Must have sharp problem-solving skills and can quickly create solutions for issues that arise.
  • Must be fluent in Spanish and English.
  • Experience in a full-service, casual dining.
  • Proven leadership ability, led the back-of-house team.

13. BA in Hospitality Management with 3 years of Experience

  • Excellent working in a fast-paced team environment.
  • Able to multitask.
  • Ability to present well.
  • Strong communication skills.
  • Able to work efficiently in a team.
  • Must have computer skills (i.e., Excel).
  • Experience in a high-volume kitchen manager role.
  • Experience as a leader in a full-service, casual-concept kitchen.
  • Ability to lead and develop a strong team.

14. BA in Organizational Leadership with 5 years of Experience

  • Experience as a restaurant/commissary Chef with a passion for food and people.
  • Strong understanding of professional cooking and knife handling skills, local and seasonal ingredients, diverse cooking styles, cultures, producers and farms.
  • Must have a positive attitude, strong work ethic, professionalism, communication and patience.
  • Basic computer skills (docs, spreadsheets, Google Docs, etc.)
  • Must have manager-level ServSafe certification.
  • Able to upbeat, friendly, and professional individuals will succeed in this environment.
  • Able to take a hands-on approach to management and excel in restaurants.
  • Experience working in a from-scratch kitchen.
  • Working knowledge of financials and a desire to increase expertise in cost control.

15. BS in Supply Chain Management with 4 years of Experience

  • Must be passionate about hospitality and driven by team-based success.
  • Able to focus on service for internal guests (team members) and external guests (customers).
  • Knowledge of technology systems.
  • Proficient in restaurant cleanliness and safety, food service, personnel management, and financial and administrative management.
  • Must have current state and local food and alcohol certification or ability to obtain them.
  • Must be passionate about delivering quality dishes and food standards.
  • Great with people, and as a result, have great communication and leadership skills.
  • Able to be keen to learn new techniques, new menu specs and share experience with the team.
  • Able to embrace individuality and care for others, the pub and the environment.
  • Must be passionate about developing and inspiring a team of chefs to become future leaders.

16. BA in Hospitality Management with 6 years of Experience

  • Must have a certified Dietary Manager Certification.
  • Dining services management experience with experience in senior living.
  • Must have current ServSafe certification.
  • Must be experienced in preparing meals on a regular basis for large groups in a hospitality environment.
  • Must have Special Diet knowledge.
  • Good tenure at past employers.
  • Must have FOH experience.
  • Kitchen Manager with experience in a fast-paced environment.
  • Must have success in leading teams of 30+ employees.
  • Excellent communication skills, along with strong interpersonal and conflict resolution skills.

17. BS in Culinary Arts with 4 years of Experience

  • Previous management experience working in a high-volume casual dining restaurant.
  • Excellent business acumen, including an understanding of budgets and operating costs.
  • Knowledge of food, food handling and preparation.
  • Able to thrive in a fast-paced environment.
  • Exceptional supervisory skills with demonstrated ability to motivate and direct others.
  • Must have a genuine passion for hospitality and ensuring that the teams they lead and work with share this.
  • Able to love food, drink, customer service, and above all else, people.
  • Must have an entrepreneurial spirit with bags of business savvy and self-drive.
  • Previous experience as a Kitchen Manager, Head or Sous Chef and a background preferably in a fast-paced, branded operation.
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