Also called: Back-of-House Manager
Manages kitchen operations: ordering, inventory, food safety, and cook schedules.
You count inventory, place orders with five vendors, and make sure every cooler log and allergy chart is right for the health inspector. You keep food cost on target while keeping the line staffed. It suits people who love both cooking and spreadsheets.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. Kitchen experience plus ServSafe Manager certification.
Ways in: On-the-job training, Certification, 2-year college. Training cost: Under $15k.
Majors to look at: Culinary Management, Hospitality Management.
Growing faster than average (about 6% over 10 years).
Low risk in 5 years, medium in 10. Automated ordering and inventory tools reduce the paperwork; running cooks and food safety stay 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.