Kitchen Manager

GRO Restaurant Group, Inc.; Rogers (AR); On-site; USD 42,000 - 60,000; Full time

Job summary

The Kitchen Manager at GRO Restaurant Group, Inc. oversees food production and back‑of‑house operations in a high‑volume Golden Corral setting, ensuring recipes, quality and cleanliness meet company standards.

Responsibilities include controlling costs, staffing, training, scheduling, and enforcing health and safety guidelines to deliver consistent guest experiences in Rogers, Arkansas. Candidate must complete the Golden Corral Kitchen Manager in Training program and have 2–3 years of management

Qualifications

• High-school diploma required; hospitality degree preferred.
• Successful completion of the Golden Corral Kitchen Manager in Training program is required.
• 2–3 years of management experience in a high-volume restaurant.

Responsibilities

• Achieve all company standards for products, recipes, cleanliness and service times in restaurant using Golden Corral systems, as well as all local, state and federal health and sanitation standards.
• Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specifications and production guides, and maintain inventory levels per 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.
• Ensure back-of-house co-workers properly prepare recipes to Golden Corral specifications, follow build-to’s for excellent execution, and meet productivity standards.
• Take inventories and report smallwares order requirements to the General Manager, and maintain preventive maintenance standards for equipment.
• Maintain proper staffing levels for Cook, Hot Cook, Utility, Meat Cutter, Prep, Hot Bar Attendant positions by recruiting, selecting, training and retaining talented co-workers.
• Select, develop, train, and reward Crew Leaders/Trainers, A-Team members, and Certified Assistant Managers who consistently achieve exemplary performance standards.
• Conduct training on and implement any new standards, recipes or system changes, and schedule quarterly meetings with kitchen co-workers.
• Perform performance appraisals and disciplinary counseling sessions with kitchen co-workers, and submit pay change or special recognition recommendations to the General Manager.
• Perform other functions necessary to ensure guests receive a pleasurable dining experience.

Skills

Staffing

Food cost control

Inventory management

Training & coaching

Kitchen operations

Food safety

Education

High school diploma

Hospitality degree preferred

Kitchen Manager in Training program

Job description

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.

POSITION INFORMATION

Position Title: Kitchen Manager
Department: Operations
Section: Back of the House
Supervisor: General Manager

ACCOUNTABILITIES / RESPONSIBILITIES

• Achieve all company standards for products, recipes, cleanliness and service times in restaurant using Golden Corral systems, as well as all local, state and federal health and sanitation standards.
• Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specifications and production guides, and maintain inventory levels per 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.
• Ensure back‑of‑the‑house co‑workers properly prepare recipes to Golden Corral specifications, follow build‑to’s for excellent execution, and meet productivity standards.
• Take inventories and report smallwares order requirements to the General Manager, and maintain preventive maintenance standards for equipment.
• Maintain proper staffing levels for Cook, Hot Cook, Utility, Meat Cutter, Prep, Hot Bar Attendant positions by recruiting, selecting, training and retaining talented co‑workers.
• Select, develop, train, and reward Crew Leaders/Trainers, A‑Team members, and Certified Assistant Managers who consistently achieve exemplary performance standards.
• Conduct training on and implement any new standards, recipes or system changes, and schedule quarterly meetings with kitchen co‑workers.
• Perform performance appraisals and disciplinary counseling sessions with kitchen co‑workers, and submit pay change or special recognition recommendations to the General Manager.
• Perform other functions necessary to ensure guests receive a pleasurable dining experience.

EDUCATION / SPECIALIZED TRAINING

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

EXPERIENCE

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

OTHER QUALIFICATIONS

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