Kitchen Manager jobs in East Rand, Gauteng

A kitchen manager oversees all back‑of‑house operations, including supervising staff, controlling food and labor costs, managing inventory and ordering, enforcing food safety standards, and ensuring consistent food quality. They also handle scheduling, equipment maintenance, menu collaboration, and compliance with health regulations.Overview

A kitchen manager is responsible for the daily operation of a restaurant, hotel kitchen, or institutional food service facility. Their role blends culinary oversight, leadership, and business management.

Key Responsibilities

• Supervise kitchen staff and manage workflow.
• Ensure food quality and consistency for all dishes leaving the kitchen.
• Manage inventory and place orders, maintaining par levels and minimizing waste.
• Control food and labor costs, track weekly actuals, and implement corrective measures.
• Create and manage staff schedules to optimize labor efficiency.
• Enforce food safety and sanitation standards (e.g., ServSafe, HACCP).
• Maintain kitchen equipment and coordinate repairs.
• Collaborate on menu development and recipe costing.
• Handle customer feedback related to kitchen operations.
• Recruit, hire, train, and mentor staff to build a high-performing team.

Required Skills & Qualifications

• Matric
• Hospitality degree preferred. jobdescription.org
• 4–7 years of kitchen experience; prior roles such as line cook or sous chef common.
• Strong leadership, communication, and multitasking abilities.
• Knowledge of food safety regulations and allergen standards.
• Proficiency with inventory management and scheduling software.

Work Location: In person