Kitchen Manager

Golden Corral; Tallahassee (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

A national restaurant chain is looking for a Kitchen Manager in Tallahassee to oversee back-of-house operations. This role requires management of food production, compliance with quality standards, and effective staff training. The ideal candidate should have two to three years of management experience in a high-volume restaurant and ideally hold a degree in hospitality. Responsibilities include inventory control, staff recruitment, and maintaining food safety standards. The role demands approximately 60 hours of work per week.

Qualifications

• Two to three years of management experience in a high-volume restaurant.
• Successful completion of the Golden Corral Kitchen Manager in Training program.
• Ability to meet compliance with health and safety standards.

Responsibilities

• Oversee kitchen operations and ensure quality standards are met.
• Control food costs and maintain inventory levels according to guidelines.
• Train and manage staff effectively to ensure successful operations.
• Conduct performance appraisals and implement disciplinary actions as required.

Skills

Management of kitchen operations

Food safety standards

Staff training and development

Inventory management

Quality control

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.