A kitchen manager is responsible for overseeing the daily operations of a restaurant's kitchen. They ensure that food is prepared safely and efficiently, manage kitchen staff, and maintain inventory levels. Kitchen managers also create menus, control food costs, and ensure compliance with health and safety regulations. In addition to managing staff, kitchen managers often train new employees and develop schedules to ensure adequate coverage. They work closely with chefs and cooks to maintain quality standards and may also interact with suppliers to order ingredients. Their role is crucial for the smooth functioning of a restaurant's kitchen.