An Executive Kitchen Manager is responsible for the overall operations of the kitchen area of the restaurant. Common duties associated with the role are listed on the Executive Kitchen Manager Resume as – ensuring the kitchen department runs smoothly and complies with safety regulations, ordering foods, preparing menus, and monitoring staff; ordering materials, and supplies; supervising kitchen employees and organizing food orders, overseeing the food preparation and cooking process; recruiting and training kitchen employees in designated stations, monitoring inventory levels, storing all food products in compliance with health and safety regulations, and ensuring the kitchen is clean and organized.
The most sought-after skills for the post include – solid knowledge of kitchen health and safety regulations, the ability to work well in a stressful and fast-paced environment, excellent problem solving and conflict management abilities, and outstanding communication skills. A Bachelor’s degree in restaurant management or certification from a culinary school is required.
Headline : To establish a long-term career in a company where I may utilize my Executive Kitchen Manager professional skills and knowledge to be an effective Associate Program Manager and inspiration to those around me.
Skills : Microsoft Office, Public Relations, Esysco.
Description :
Performed Open / Mid-Day / Closing duties.
Conducted daily briefings on matters of importance to the team.
Managed all necessary repair and maintenance issues.
Managed local restaurant marketing, sales building, and community involvement.
Facilitated and participated in Education Program.
Exercised discretion and independent judgment.
Ensured 100% compliance with all Company policies and laws.
Experience
5-7 Years
Level
Executive
Education
As In Culinary Operations
Executive Kitchen Manager Resume
Summary : Fully committed and experienced individual who possess the focus and drive needed to provide the highest level of restaurant operations. Seeking an innovative company that can help in reaching new levels of growth.
Actively managed a high-paced $3-$4 million kitchen operation.
Involved in weekly inventory.
Tracked weekly reports and variances to minimize waste, management awareness, and to keep food cost below budget (consistent top 5 company-wide).
Replenish inventory based on collected data that forecast current food stock versus future sales.
Managed standardized recipes, specifications, preparation policies, and portion control with kitchen staff to be consistent with company procedure.
Maintained effective labor costs through fair and consistent scheduling for over 40 employees through HotSchedules and its reporting tools.
Evaluated and maintained all kitchen equipment.
Experience
7-10 Years
Level
Management
Education
Diploma
Executive Kitchen Manager Resume
Headline : To apply my culinary skills in order to maintain the quality of the food prepared and served to the customers so that the reputation of the hotel or restaurant is intact by working in the position of an executive chef.
Skills : Managing Skills, Tracking Skills.
Description :
Recruited and supervised Spice Kitchen program staff including Markets Coordinator and Program Coordinator.
Provided strategic planning to Spice Kitchen program and staff including managing program growth and funding strategies.
Supported all private grant writing, fundraising, and public relations efforts in collaboration with Food Entrepreneurship Program Officer, Deputy Directors, and IRC SLC Executive Director.
Ensured program meets grant requirements and deliverables, and provide required reports.
Oversaw all tracking of program metrics including client case files, activity log, and revenue generated by participants and by the Spice Program, and other metrics as needed.
Developed and communicated systems and protocols for all Spice staff regarding data tracking and reporting.
Cultivated and managed community partnerships to strengthen program offerings.
Experience
5-7 Years
Level
Executive
Education
As In Culinary Operations
Executive Kitchen Manager Resume
Objective : Executive Kitchen Manager with a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high expectations and raising service standards. Staff development talent Culinary arts education Bilingual in Spanish Adaptable Hiring and training Strong leader Operations management Customer-oriented Reports generation and analysis Training and development.
Managed and supervised 42 kitchen staff by ensuring properly trained in food preparation and kitchen safety techniques.
Ensured that the company's standards are upheld.
Trained staff in food presentation, cooked properly; proportions are correct and served promptly.
Purchase food and stock.
Make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
Controlled food cost, waste, and employee hours, to optimize profit.
Created the best dining experience possible for customers.
Experience
2-5 Years
Level
Junior
Education
Bachelor's Culinary Science
Executive Kitchen Manager Resume
Summary : A multifaceted, soutions-foucsed, and customer/employee oriented hospitality, and event services professional offering operational management experience and demonstrated track record of success within a variety of environments in the food and beverage industry. Looking for a position as a Kitchen Manager so I can employ my love for food in conjunction with providing quality services by managing kitchen activities and staff in order to provide the best culinary services.
Coordinated large parties and banquets for guests up to 150.
Ensured kitchen was properly staffed, and food was properly prepared for banquet.
Ensured food quality and quantity by developing a well trained staff through mentoring, guiding, advising, and disciplining staff members.
Monitored food waste by training staff to pay attention to detail and take pride in their work and quality.
Manage inventory levels using proper training techniques of prep cooks and line cooks to maintain proper portion sizes and minimal waste.
Used the strengths of each staff member, ensured appropriate staffing and scheduling.
Coordinated all food ordering, and non-food, maintaining costs under set company parameters month-in and month-out.
Experience
7-10 Years
Level
Management
Education
Associates In Art
Executive Kitchen Manager Resume
Headline : Looking to use the knowledge and skills gained in ten years of restaurant experience to gain a leadership position with a growing company where I can build a career.
Responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.
Responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.
Ensured that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures.
Controlled food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Filled in where needed to ensure guest service standards and efficient operations.
Ensured that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs..
Experience
5-7 Years
Level
Executive
Education
GED
Executive Kitchen Manager Resume
Summary : As An Executive Kitchen Manager, responsible for the daily supervision of two or more cooking stations and overseeing the kitchen operations. This includes ensuring that food is prepared and cooked according to company standards and assisting in other tasks as needed.
Oversaw scheduling for the back of the house and busser staff on a weekly basis.
Wrote manager's schedule and assisted General Manager with training new managers.
Responsible for labor percentages in the back of the house and food and supply costs among others.
Supervised all food and supply ordering daily.
Supervised Bar staff and wrote schedules for the department.
Placed and inventoried all liquor and beer for the entire restaurant.
Responsible for maintaining a 25% or lower liquor cost percentage.
Experience
7-10 Years
Level
Management
Education
Master Of Arts In History
Executive Kitchen Manager Resume
Summary : Experienced supervisor in retail and production environments with extensive knowledge of customer service, logistics, transportation, budgeting, time management, training, hiring, and maintenance procedures garnered over twenty years of education and experience.
Skills : Microsoft Office, Advertising, Cold Calling, Excel Reporting, ECommerce Solutions, Digital Media Marketing, SaaS Platforms, Challenger Selling.
Description :
Made employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Directly responsible for cost control and labor; through minimal waste, proper training, inventory control, and Proper scheduling maintained excellent food and labor costs.
Developed several menus, including costing, pricing, and menu design.
Evaluated job performance, correct, and discipline staff in a fair and legal manner.
Interacted with vendors to ensure timely and accurate delivery's.
Supervised production for on and off-premise banquets for up to one thousand people.
Made recommendations concerning development, promotion, and disciplinary action affecting team members.
Experience
7-10 Years
Level
Management
Education
Master Of Arts In History
Executive Kitchen Manager Resume
Summary : To obtain an Executive Kitchen Manager position at a practice that provides quality medicine and client service, with an emphasis on constant professional improvement, teamwork, and collaboration within the veterinary community.
Skills : Microsoft Office, Kitchen.
Description :
Responsible for overseeing all kitchen operations of a high-volume multi-million dollar restaurant.
Included food quality and safety standards, management of employees and kitchen managers, writing and creating employee and manager reviews, responsible for all food and labor costs, identifying and eliminating waste, overseeing all phases within a scratch kitchen from food production, food quality, ordering, maintaining inventory to staffing, scheduling and meeting financial goals.
Streamlined productions in order to achieve top performance, eliminate waste and reduce expenses within the kitchen.
Experienced in problem-solving, customer service, inventory control, accounting and budgeting, food and labor analysis, training and staff development, working closely with vendors to build a good relationship.
Won multiple tastes of food rewards for our restaurant, developed an employee incentive program with an iron chef competition to build staff morale.
Used Strong leadership skills, passion for cooking, and building a kitchen staff with a passion for exceeding expectations.
Able to identify and foresee places of weakness within the kitchen and implement plans to improve in these areas.
Experience
7-10 Years
Level
Management
Education
AA In Culinary Arts
Executive Kitchen Manager Resume
Objective : As an Executive Kitchen Manager, Working as directed by the Assistant Executive Chef-Kitchen to ensure that the selection, purchase, preparation, and delivery of all food to all assigned locations is appropriate as to quantity, economy, and within stated quality standards as dictated by governing authorities, including the Health Department, Contract requirements, and CARF.
Skills : Inventory And Labor Management, Communication Skills.
Description :
Helped create and implement operational systems, standardized recipes, checklists, and job descriptions.
In charged of daily, seasonally and permanent menu items along with cost controls.
Directed control of staffing, scratch cooking training, purchasing, facilities and maintenance.
Controlled all kitchen operations for seven restaurants nationwide and standardized company food specifications, rebates, and recipes.
Hired and trained all staff maintaining minimal turnover due to participatory management and team-building skills.
Traveled nationwide to open four new restaurants.
Made hiring and termination recommendations to Operating Partner
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