Kitchen Manager

Job Description

Job Description

WHAT YOU CAN EXPECT:

We offer the opportunity to grow and develop to your personal best. Some of our highlighted benefits are:

• Flexible work schedule.

• Clear and defined training.

• Bonus paid monthly!

• Career growth, you are our future!

• Free meals during shift.

• Team-oriented workplace.

• Employee Referral Program.

• Other benefits include Medical, Dental and Vision (eligible the first day of the following month after 60 days of employment)

• 401K with Company Match (enrollment available upon hire)

POSITION SUMMARY:

Responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, the Kitchen Manager is also responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.

ACCOUNTABILITIES/RESPONSIBILITIES:

Financial Results (40%)

• Achieves excellent food quality by ensuring Back-of-the-House and production Co-Workers properly prepare

recipes to Golden Corral specifications and follow build-to’s for excellent execution. Ensures Back-of-the-

House and production Co-workers are following the appropriate menu matrix and achieving standards for

productivity.

• Achieves period and annual budgeted food, labor and controllable costs in all areas of production operations

through planning, scheduling and executing the Golden Corral operating standards.

• Meets all productivity labor standards for the Back-of-the-House and production positions.

Food Production (40%)

• Achieves all company standards for products, recipes, cleanliness and service times in restaurant using Golden

Corral systems to achieve PDE levels at a minimum of 82% are met in the Back-of-the-House and production.

Meets all local, state and federal health and sanitation standards. Ensures compliance with all company

policies including the Code of Ethics.

• Controls food costs by ordering, receiving, storing and producing all food products according to Golden Corral

specifications and production guides. Maintains food product inventory levels in accordance with Golden

Corral guidelines.

• Takes inventories and reports small wares order requirements including utensils, pans, chemicals, etc. to

General Manager according to guidelines in Operations Manual. Ensures standards for preventive

maintenance on equipment are followed for the Back-of-the-House and production.

• Ensures the Cold Choice area and Bakery are maintained in accordance with operating standards.

People Management (20%)

• Recruits, interviews and hires talented Co-Workers for all Back-of-the-House and production positions utilizing

approved selection and interview process to ensure these positions are fully-staffed in the restaurant.

• Trains and coaches Fast Tracks Coordinators, Certified Kitchen Assistant Managers, Crew Leaders, Crew Trainers

and A-Team on all changes and/or additions to Back-of-the-House and production operating standards as they

are transmitted to the field.

• Ensures all Co-workers in the Back-of-the-House and production are trained with the Computer Based Training

(CBT) program and certified through Fast Tracks and Safe Tracks. Ensures Co-Workers are in proper uniform

according to Golden Corral guidelines.

• Cross-trains Co-workers in positions other than their primary position through Fast Tracks certification.

• Performs performance appraisals and disciplinary counseling sessions with Back-of-the-House and production

Co-Workers in areas of responsibility as outlined in Administrative Guide. Submits any pay change or special

recognition recommendations to General Manager.

• Conducts daily pre-shift meetings with Back-of-the-House and production Co-workers.

• Operates a motor vehicle to travel in the local market as needed in support of the restaurant’s operations or to

attend meetings.

EDUCATION/EXPERIENCE/SPECIALIZED TRAINING REQUIREMENTS:

Two to three years’ management experience in operations in a high volume restaurant with diversified menu offerings. Education and/or experience normally associated with completion of a degree program in business or hospitality. Successful completion of Golden Corral’s comprehensive management training program. Must complete the Certified Kitchen Manager certification program within six months of assignment to position. Position requires a valid driver’s license and an acceptable driving record.

We are always looking for great talent. There is no fixed deadline to apply for this position.