Kitchen Operations Leader — Flexible Schedule & Growth

Powers Golden Corral; Colorado Springs (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Flexible work schedule

Clear and defined training

Bonus paid monthly

Career growth

Free meals during shift

Team-oriented workplace

Employee Referral Program

Medical, Dental and Vision benefits

401K with company match

Job summary

Powers Golden Corral is seeking a Kitchen Manager to oversee back-of-the-house operations, ensuring quality, safety and efficient production. You will lead the kitchen team, manage inventory and maintain equipment, reporting to restaurant leadership.

The role emphasizes cost control, training, and adherence to Golden Corral standards while supporting overall restaurant operations and guest satisfaction.

Qualifications

• Two to three years’ management experience in a high volume restaurant.
• Education or experience normally associated with a degree in business or hospitality.
• Successful completion of Golden Corral’s comprehensive management training program.
• Must complete the Certified Kitchen Manager certification within six months.
• Valid driver’s license and acceptable driving record.

Responsibilities

• Achieves financial results by meeting food, labor and controllable cost targets.
• Ensures food quality, safety and consistency by following recipes and standards.
• Manages back-of-the-house production and ensures PDE levels meet standards.
• Leads recruitment, training and development of kitchen staff.
• Oversees inventory, ordering and equipment maintenance.

Skills

People management

Training & coaching

Safety & compliance

Education

Business or hospitality degree (or equivalent)

Certified Kitchen Manager certification

Tools

CBT / training systems

Inventory & operations software

Job description

Powers Golden Corral is seeking a Kitchen Manager to oversee back-of-the-house operations, ensuring quality, safety and efficient production. You will lead the kitchen team, manage inventory and maintain equipment, reporting to restaurant leadership.

The role emphasizes cost control, training, and adherence to Golden Corral standards while supporting overall restaurant operations and guest satisfaction.