KITCHEN MANAGER

Golden Corral; Chicago (IL); On-site; USD 45,000 - 70,000; Full time

Job summary

A leading restaurant chain is seeking a Kitchen Manager in Chicago. The role includes overseeing food production, ensuring compliance with health standards, managing staff training, and controlling costs. Candidates should possess management experience in a high-volume environment and a passion for delivering quality dining experiences.

Qualifications

• Two to three years of management experience in a high-volume restaurant.
• Completion of Kitchen Manager in Training program required.

Responsibilities

• Achieve company standards for products, cleanliness, and service.
• Control food costs and maintain inventory levels.
• Supervise staff and ensure food quality and productivity.

Skills

Management

Food Quality Control

Staff Training

Inventory Management

Education

High school diploma

Degree in hospitality (preferred)

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 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. Ensure compliance with all local, state, and federal health and sanitation standards. Follow all company policies, including the Code of Ethics. Meet Restaurant Operations Improvement Process (ROIP) standards 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.
• Meet or exceed budgeted food, labor, and controllable costs in all areas of production operations through planning, scheduling, and executing the Golden Corral Operating Systems.
• Ensure excellent food quality by supervising back of the house Co-workers to properly prepare recipes according to Golden Corral specifications and follow build-to standards for execution. Ensure Co-workers follow the menu matrix and meet productivity standards.
• Perform inventories and report smallwares order requirements, including utensils, pans, chemicals, etc., to the General Manager according to guidelines in the Operations Manual. Follow standards for equipment preventive maintenance in the back of the house.
• Maintain proper staffing levels for roles such as Cook, Hot Cook, Utility, Meat Cutter, Prep, and Hot Bar Attendant by developing and achieving goals related to recruitment, selection, Fast Pass for Success training, and retention. Collaborate with the GM to ensure coverage on days off.
• Select, develop, train, and reward Crew Leaders/Trainers, A-Teammembers, and Certified Assistant Managers who consistently perform at high standards.
• Conduct training on new standards, recipes, or system changes when communicated. Schedule quarterly meetings with kitchen Co-workers.
• Perform performance appraisals and disciplinary sessions as outlined in the Administrative Guide. Submit pay change or recognition recommendations to the General Manager.

10. Perform other functions necessary to ensure guests receive a pleasurable dining experience.

EDUCATION/SPECIALIZED TRAINING:

High school diploma required; a degree in hospitality is preferred. Successful completion of the Golden Corral Kitchen Manager in Training program is also required.

EXPERIENCE:

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

OTHER QUALIFICATIONS:

Work approximately 60 hours per week. The role requires standing and walking for 2-5 hours without rest, task sequencing, and handling complex administrative responsibilities. Occasional lifting (10-25+ lbs), bending, and reaching overhead may be necessary. The environment involves heavy customer contact, working with cooking equipment, and slippery surfaces. The position involves minimal supervision.