Which position is most often used instead of a kitchen chef in chain restaurants?

In chain restaurants, the kitchen manager is often the position that replaces the traditional role of a kitchen chef. This is due to the kitchen manager's responsibilities that encompass both culinary oversight and operational management. The kitchen manager typically focuses on the day-to-day functioning of the kitchen, ensuring that all staff are properly trained, food safety standards are maintained, and that the kitchen runs efficiently to meet the demands of a high-volume service.

While a catering director may oversee events and an entire catering operation, and a pastry chef specializes in desserts, neither role directly handles the broader scope of kitchen operations as the kitchen manager does. A research chef, on the other hand, is typically involved in developing new recipes or food products for corporate settings rather than overseeing kitchen operations. Therefore, in the context of a chain restaurant where streamlined operations and consistency are crucial, the kitchen manager’s role is pivotal, reflecting a blend of culinary skill and managerial duties.