Kitchen Manager

A Hiring Company; Fayetteville (AR); On-site; USD 50,000 - 65,000; Full time

Job summary

A Hiring Company is seeking a Kitchen Manager to lead the Back of the House and ensure quality food, recipes, and cleanliness in a Golden Corral environment.

Responsibilities include cost control, inventory, staffing, and enforcing standards while developing crew leaders and maintaining service delivery during high-volume periods.

Qualifications

• High school diploma required; hospitality degree preferred; Kitchen Manager in Training program completed.
• Two to three years of management experience in a high-volume restaurant.
• Ability to work ~60 hours weekly; standing, lifting and fast-paced kitchen duties.

Responsibilities

• Achieve company standards for products, recipes, cleanliness, and service times.
• Control food costs by ordering, receiving, storing, and producing food per Golden Corral specs.
• Maintain inventory and manage staffing for back of house.
• Train and develop crew leaders and assistants; conduct performance appraisals.
• Perform other duties to ensure a pleasurable dining experience.

Education

High school diploma

Hospitality degree preferred

Golden Corral Kitchen Manager in Training program

Job description

About this position

OPERATIONS POSITION DESCRIPTION

POSITION INFORMATION:

Position Title:

Department: Operations

Section:

Back of the House

General Manager

POSITION SUMMARY:

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 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 General Manager according to guidelines in 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, 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 Administrative Guide. This includes submitting any pay change or special recognition recommendations to the General Manager.

10. 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.

Re. 11-21