Kitchen Manager

GRO Restaurant Group, Inc.; Branson (MO); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Kitchen Manager to oversee food production and back-of-house operations. This role demands a strong focus on maintaining high standards of food quality, cleanliness, and compliance with health regulations. You will be responsible for managing costs, training staff, and ensuring a seamless dining experience for guests. If you have a passion for culinary excellence and team leadership, this opportunity offers a dynamic environment to develop your career while making a significant impact on restaurant operations.

Qualifications

• 2-3 years of management experience in high-volume restaurant operations.
• Education in hospitality preferred; completion of training program required.

Responsibilities

• Ensure compliance with food quality, cleanliness, and service standards.
• Control food costs and maintain inventory levels as per guidelines.
• Develop and train kitchen staff to achieve performance standards.

Skills

Food Production Management

Cost Control

Staff Training and Development

Inventory Management

Customer Service

Education

High School Diploma

Degree in Hospitality

Tools

Golden Corral Operating Systems

Job description

The Kitchen Manager is responsible and accountable 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.

ACCOUNTABILITIES/RESPONSIBILITIES:

• Achieve all company standards for products, recipes, cleanliness, and service times in the restaurant using Golden Corral systems. Achieve all local, state, and federal health and sanitation standards. Ensure compliance with all company policies including the Code of Ethics. Ensure Restaurant Operations Improvement Process (ROIP) standards are met in the back of the house.
• Control food costs by ordering, receiving, storing, and producing all food products according to Golden Corral specifications and production guides. Maintain food product inventory levels in accordance with Golden Corral guidelines.
• Achieve period and annual budgeted food, labor, and controllable costs in all areas of production operations through planning, scheduling, and executing the Golden Corral Operating Systems.
• Achieve excellent food quality by ensuring back of the house Co-workers properly prepare recipes to Golden Corral specifications and follow build-to’s for excellent execution. Ensure the Co-workers are following the appropriate menu matrix and achieving standards for productivity.
• Take inventories and report smallwares order requirements including utensils, pans, chemicals, etc. to the General Manager according to guidelines in the Operations Manual. Ensure standards for preventive maintenance on equipment are followed for the back of the house.
• Maintain proper staffing levels for the Cook, Hot Cook, Utility, Meat Cutter, Prep, and Hot Bar Attendant by developing and achieving goals to maintain standards in the areas of recruitment, selection, Fast Pass for Success training, and retention of talented Co-workers. Work with the GM to ensure the back of the house is covered on days off.
• Select, develop, train, and reward Crew Leaders/Trainers, A-Team members, and Certified Assistant Managers who consistently achieve exemplary standards of performance in their daily work.
• Conduct training on and implement any new standards, recipes, or system changes when they are transmitted to the field. Schedule quarterly meetings with kitchen Co-workers.
• Perform performance appraisals and disciplinary counseling sessions with kitchen Co-workers in areas of responsibility as outlined in the Administrative Guide. This includes submitting any pay change or special recognition recommendations to the General Manager.
• Perform other functions that may be necessary to ensure guests receive a pleasurable dining experience.

EDUCATION/SPECIALIZED TRAINING:

Education and training associated with completion of a high school diploma. A degree in hospitality is preferred. Successful completion of the Golden Corral Kitchen Manager in Training program.

EXPERIENCE:

Two or three years of management experience in operations in a high volume restaurant with diversified menu offering.

OTHER QUALIFICATIONS:

Hours of work for this position are approximately 60 hours per week. Position requires standing and walking for periods of 2-5 hours without a rest break, task sequencing, and the completion of complex administrative responsibilities. Occasional moderate to heavy (10-25+ lb) lifting and carrying, bending, and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimal levels of day-to-day supervision.