Kitchen Manager

GRO-FS, Inc.; Springfield (MO); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee food production and ensure high standards of quality and cleanliness. In this dynamic role, you will manage the back of the house operations, control food costs, and lead a team to deliver exceptional dining experiences. With a focus on compliance and excellence, you will implement training programs and maintain inventory while fostering a positive work environment. If you have a passion for food service and leadership, this opportunity is perfect for you to make a significant impact in a thriving restaurant setting.

Qualifications

• High school diploma or equivalent required; hospitality degree preferred.
• Completion of Kitchen Manager in Training program is mandatory.

Responsibilities

• Ensure compliance with health and sanitation standards.
• Control food costs and maintain inventory according to guidelines.
• Develop and maintain staffing levels and conduct training.

Skills

Management Skills

Food Safety Compliance

Budget Management

Staff Training

Inventory Control

Education

High School Diploma

Degree in Hospitality

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:

1. 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. 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.
2. Control food costs by ordering, receiving, storing, and producing all food products according to Golden Corral specifications and production guides. Maintain food product inventories in accordance with Golden Corral guidelines.
3. 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.
4. Achieve excellent food quality by ensuring back of the house Co-workers properly prepare recipes to Golden Corral specifications and follow build-to standards for excellent execution. Ensure Co-workers follow the appropriate menu matrix and meet productivity standards.
5. 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 of equipment are followed in the back of the house.
6. Maintain proper staffing levels for the 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 of talented Co-workers. Work with the GM to ensure the back of the house is covered on days off.
7. Select, develop, train, and reward Crew Leaders/Trainers, A-Team members, and Certified Assistant Managers who consistently achieve exemplary standards of performance.
8. Conduct training on and implement any new standards, recipes, or system changes when transmitted to the field. Schedule quarterly meetings with kitchen Co-workers.
9. Perform performance appraisals and disciplinary counseling sessions with kitchen Co-workers as outlined in the Administrative Guide. Submit any 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 or equivalent required; a degree in hospitality is preferred. Successful completion of the Golden Corral Kitchen Manager in Training program is required.

EXPERIENCE:

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

OTHER QUALIFICATIONS:

Work hours are approximately 60 hours per week. The position requires standing and walking for periods of 2-5 hours without rest, task sequencing, and handling complex administrative responsibilities. Occasional lifting of 10-25+ lbs, bending, and reaching overhead may be required. The work environment includes heavy customer contact, working with cooking equipment, and slippery surfaces. The position operates under minimal day-to-day supervision.