Kitchen Manager

Golden Corral; Branson (MO); On-site; USD 45,000 - 60,000; Full time

Job summary

A national restaurant chain in Branson is seeking an experienced Kitchen Manager to oversee food production and maintain operational standards. The successful candidate will manage kitchen staff, ensure compliance with health and cleanliness standards, and control food costs. Preferred qualifications include a degree in hospitality and previous management experience in a high-volume restaurant. The role requires approximately 60 hours of work per week with responsibilities that include staff training and maintaining inventory levels.

Qualifications

• Management experience in a high-volume restaurant.
• Ability to control food costs and maintain inventory levels.
• Skills in training and developing kitchen staff.

Responsibilities

• Manage food production and kitchen operations.
• Ensure compliance with health and sanitation standards.
• Control food costs and maintain equipment standards.

Skills

Food production management

Staff training and development

Inventory management

Compliance with health standards

Education

High school diploma

Degree in hospitality (preferred)

Job description

TheKitchen Managerisresponsibleand accountableforfood production and operatingthebackofthehouseusingGolden 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 restaurant using Golden Corral systems. Achieve all local, state and federal health and sanitation standards.Ensure compliance with all company policiesincludingtheCodeofEthics. EnsureRestaurantOperationsImprovementProcess(ROIP)standardsaremetin the back of the house.
• Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specificationsandproductionguides.MaintainfoodproductinventorylevelsinaccordancewithGoldenCorralguidelines.
• Achieveperiod and annualbudgeted food, laborand controllablecostsin allareasofproduction operationsthrough 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 specificationsandfollowbuild-to’sforexcellentexecution.EnsuretheCo-workersarefollowingtheappropriatemenu matrix and achieving standards for productivity.
• Takeinventoriesand reportsmallwaresorderrequirementsincludingutensils, pans, chemicals, etc. to GeneralManager accordingtoguidelinesinOperationsManual.Ensurestandardsforpreventivemaintenanceonequipmentarefollowed for the back of the house.
• Maintain properstaffinglevelsfortheCook, HotCook, Utility, MeatCutter, Prep, HotBarAttendantbydeveloping 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,trainandrewardCrewLeaders/Trainers,A-TeammembersandCertifiedAssistantManagerswho consistently achieve exemplary standards of performance in their daily work.
• Conducttrainingonandimplementanynewstandards,recipesorsystemchangeswhentheyaretransmittedtothefield. Schedule quarterly meetings with kitchen Co-workers.
• PerformperformanceappraisalsanddisciplinarycounselingsessionswithkitchenCo-workersinareasofresponsibility as outlined in AdministrativeGuide.This includes submittinganypaychangeor special recognition recommendations to the General Manager.
• Performotherfunctionsthatmaybenecessaryto ensureguestsreceiveapleasurablediningexperience.

EDUCATION/SPECIALIZED TRAINING:

Educationandtrainingassociatedwithcompletionofahighschooldiploma.Adegreeinhospitalityispreferred. Successful completion of the Golden Corral Kitchen Manager in Training program.

EXPERIENCE:

Twoorthreeyearsofmanagementexperienceinoperationsinahighvolumerestaurantwithdiversifiedmenuoffering.

OTHERQUALIFICATIONS:

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, tasksequencing and the completion of complex administrative responsibilities.Occasionalmoderatetoheavy(10-25+lb)liftingandcarrying,bendingandreachingoverheadmaybe required.Workenvironmentincludesheavycustomercontact,workingwithcookingequipmentandslipperywalking surfaces.Position is under minimal levels of day-to-day supervision.