Also called: Central Kitchen Manager
Runs a central kitchen that preps food for multiple restaurants, trucks, or cafes.
You oversee giant kettles of soup and sauce, portioning and labeling food that ships to 15 locations. You schedule deliveries, manage inventory, and enforce food safety. It is like running a small food factory.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. Kitchen management experience and food safety certification.
Ways in: On-the-job training, Certification, 2-year college. Training cost: Under $15k.
Majors to look at: Culinary Management, Food Service Management.
Growing faster than average (about 6% over 10 years).
Low risk in 5 years, medium in 10. Ordering and food-safety software cut paperwork; managing prep crews and food safety stays hands-on.
Classes: Culinary arts CTE, Business, Math.
Official data: O*NET occupation 11-9051.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.