Kitchen Manager

Springfield, MO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $33,300.00 - $53,300.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Training and Development

Retirement Plan

performance bonuses

Job Description

Golden Corral is a well-established restaurant chain known for its commitment to delivering a diverse menu of high-quality, freshly prepared food in a family-friendly environment. The company has built a strong reputation for excellent customer service, maintaining high standards of cleanliness and safety, and fostering a productive and positive workplace culture for its employees. Golden Corral operates numerous locations nationwide, focusing on providing an exceptional dining experience with a buffet-style offering that caters to a wide variety of tastes and dietary preferences. The company places a strong emphasis on operational excellence and continuous improvement through systematic training and adherence to detailed operating procedures.

The position of Kitchen Manager at Golden Corral plays a critical role within the Operations Department, specifically in the back-of-house section of the restaurant. Reporting directly to the General Manager, the Kitchen Manager is accountable for overseeing all aspects of food production and kitchen operations. This role is essential to ensuring that all food products, recipes, and preparation procedures meet the established standards for quality and safety. The Kitchen Manager must implement Golden Corral's systems and operational protocols to maintain consistency in product quality, recipe adherence, cleanliness, and service times.

The Kitchen Manager’s responsibilities include managing inventory, controlling food costs, scheduling staff, maintaining regulatory compliance, and fostering a safe and organized work environment. In managing the kitchen team, the Kitchen Manager ensures that all team members follow the company’s recipe guides and production processes accurately, and that they meet productivity and quality benchmarks. This role requires strong leadership skills to select, develop, and retain talented crew members, as well as to conduct training and performance evaluations. Through effective planning and resource management, the Kitchen Manager plays an integral part in achieving budgeted food, labor, and controllable costs while upholding the highest standards of food safety and sanitation.

This position demands a hands-on management style and the ability to perform under pressure in a fast-paced environment. The Kitchen Manager dedicates approximately 60 hours per week to the role, involving physically demanding tasks such as standing and walking for extended periods, lifting and carrying heavy items, and managing multiple operational duties simultaneously. The role contributes directly to delivering positive guest experiences by ensuring the back of the house operates efficiently, safely, and in alignment with Golden Corral’s ethics and customer service goals.

Overall, the Kitchen Manager at Golden Corral holds a pivotal leadership position within the restaurant’s operational framework, combining culinary knowledge, team management, and operational expertise to uphold the restaurant’s high standards and support its continued success and growth.

Job Requirements

Completion of high school diploma
Prior management experience in a high volume restaurant environment
Ability to work approximately 60 hours per week
Capability to stand and walk for periods of 2-5 hours without rest breaks
Ability to lift and carry 10-25+ lb items
Willingness to perform tasks involving bending and reaching overhead
Capacity to work in an environment with heavy customer contact and slippery walking surfaces
Ability to perform complex administrative responsibilities
Must work under minimal supervision

Job Qualifications

Completion of high school diploma
Degree in hospitality preferred
Successful completion of the Golden Corral Kitchen Manager in Training program
Two to three years of management experience in operations in a high volume restaurant with diversified menu offering
Strong leadership and team management skills
Ability to plan and control food, labor and controllable costs
Knowledge of health and sanitation standards
Effective communication skills
Experience in training and development of staff

Job Duties

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
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
Ensure excellent food quality by ensuring back of the house Co-workers properly prepare recipes to Golden Corral specifications
Take inventories and report smallwares order requirements including utensils, pans, chemicals, etc. to General Manager
Maintain proper staffing levels for kitchen positions by developing and achieving recruitment, selection, training and retention goals
Select, develop, train and reward Crew Leaders, A-Team members and Certified Assistant Managers
Conduct training on any new standards, recipes or system changes
Perform performance appraisals and disciplinary counseling sessions with kitchen Co-workers
Perform other functions to ensure guests receive a pleasurable dining experience