The hospitality operations - kitchen managers are responsible for supervising day-to-day kitchen operations, such as:
  • Planning menu
  • Ensuring high levels of customer service
  • Supervising food production
  • Controlling food, beverage and labour costs
  • Ensuring sanitation, safety and hygiene
  • Recruiting and managing human resource personnel
  • Adhering to quality standards in food production
  • Coordinating kitchen staff
  • Ensuring quick food service, reducing waiting time
  • Dealing effectively with kitchen staff and bosses
  • Responding to customer complaints
  • Checking stock levels

Their job may also include training kitchen staff on standards of food production and maintaining sanitation and hygiene. However, exact job roles and responsibilities depend on individual experience and employment.

Job Requirements

In order to find entry level jobs in kitchen management, students need to have undergone a formal education and training in hospitality operations - kitchen management. Hands-on-experience can offer added advantage.

In addition, the professionals must display excellent management skills, customer service approach and business skills. They also need to demonstrate strong leadership and motivational skills. Strong communication skills are also essential to build a rewarding career in the industry.

Hospitality operations - kitchen management program prepares students for challenging and rewarding careers in food operations management. They learn a range of skill sets including hands-on-experience in business practices in accounting, human resources and supervision.

The hospitality program in food operations combines classroom learning, on-campus training and a field placement component. This helps students in putting their classroom learning into practice and gaining relevant references that can be used while entering the world of work.

Program Outline

The hospitality course in kitchen management covers a wide range of subjects including:
  • Customer service: a modern approach
  • Human resources and career planning
  • Introduction to hospitality accounting
  • Sanitation, safety and hygiene
  • Quantity food production
  • Theory of food
  • Principles of food, beverage and labour cost controls
  • Supervisory practices for kitchen manager
  • Purchasing for commercial kitchen
  • Food production, practical supervision
  • Business communications

The program generally runs for one year; however, the graduates of this program can enroll into the second year of two year Restaurant and Catering program.

Admission Requirements

In order to apply for kitchen management courses in Canada, you will need:
  • Secondary school diploma or equivalent
  • English Grade 12 C or University or equivalent

Students currently in high school can also apply for this course. Their midterm and final term scores will be automatically transmitted to the college.

Choosing the Right College

There are a number of colleges in Canada offering hospitality operations - kitchen management courses. However, not all offer field placement in an industry setting during the tenure of the program.

Centennial college's one-year post-secondary hospitality operations - kitchen management course lays strong emphasis on both theory as well as practical experience. The college offers lab practice facilities, and certifications including the Smart Serve Program and the National Sanitation Training certificate. In addition, students considering further education can also articulate into second year of college's two year Restaurant and catering program.