Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
Retirement Plan
Training and Development
flexible schedule
Job Description
Golden Corral is a leading franchise organization in the restaurant industry known for its buffet-style dining experience delivering a wide variety of high-quality, freshly prepared foods to its guests. Founded with a vision to provide great food and excellent service in a friendly and welcoming environment, Golden Corral has grown to become one of the best chain restaurants in the country. The company emphasizes a culture of caring, integrity, and passion which permeates throughout all its franchise locations. With a commitment to creating an environment that supports both guests and employees, Golden Corral fosters opportunities for growth and professional development among its team.
Golden Corral is currently seeking enthusiastic and driven individuals to join their team as Kitchen Managers. This role is integral to the success of the restaurant's operations, overseeing all back-of-house activities and ensuring that Golden Corral's high standards for food quality, safety, and cleanliness are consistently met. The Kitchen Manager works closely with the restaurant operations management team and plays a key part in maintaining the excellent dining experience Golden Corral is known for. This position offers an unequalled opportunity to advance within one of the most respected names in the restaurant industry, providing a dynamic work environment for those with energy and drive.
In the role of Kitchen Manager, the individual is responsible for food production and managing all aspects of the back-of-house operations using Golden Corral's established products, recipes, procedures, and systems. They ensure that recipes are prepared to specification, cleanliness and safety standards are upheld, and the food meets company quality benchmarks. Additionally, the Kitchen Manager acts in the absence of the General Manager and Hospitality Manager, making crucial decisions related to the restaurant's overall operations including food quality, production schedules, safety protocols, and labor management.
The Kitchen Manager’s duties are multifaceted, encompassing financial management, food production oversight, and people leadership. They are accountable for achieving budgeted food, labor, and controllable cost goals through careful planning and efficient execution of operational standards. This includes ensuring all back-of-house team members are properly trained and certified, performing daily team meetings to communicate operational priorities, and recruiting staff to maintain full staffing levels. By fostering a positive work environment rooted in Golden Corral's Caring Culture, the Kitchen Manager promotes employee development and operational excellence.
This role is ideal for candidates with two to three years of management experience in a high-volume restaurant that features a diverse menu, combined with either related education or professional training. Successful completion of Golden Corral’s management training program is also expected. Working under a franchise ownership model, this opportunity allows candidates to contribute to a locally managed business while benefiting from the brand strength and systems support of Golden Corral corporate. The position requires a passionate, focused, and committed individual ready to uphold the brand’s values and drive operational success.
Golden Corral is currently seeking enthusiastic and driven individuals to join their team as Kitchen Managers. This role is integral to the success of the restaurant's operations, overseeing all back-of-house activities and ensuring that Golden Corral's high standards for food quality, safety, and cleanliness are consistently met. The Kitchen Manager works closely with the restaurant operations management team and plays a key part in maintaining the excellent dining experience Golden Corral is known for. This position offers an unequalled opportunity to advance within one of the most respected names in the restaurant industry, providing a dynamic work environment for those with energy and drive.
In the role of Kitchen Manager, the individual is responsible for food production and managing all aspects of the back-of-house operations using Golden Corral's established products, recipes, procedures, and systems. They ensure that recipes are prepared to specification, cleanliness and safety standards are upheld, and the food meets company quality benchmarks. Additionally, the Kitchen Manager acts in the absence of the General Manager and Hospitality Manager, making crucial decisions related to the restaurant's overall operations including food quality, production schedules, safety protocols, and labor management.
The Kitchen Manager’s duties are multifaceted, encompassing financial management, food production oversight, and people leadership. They are accountable for achieving budgeted food, labor, and controllable cost goals through careful planning and efficient execution of operational standards. This includes ensuring all back-of-house team members are properly trained and certified, performing daily team meetings to communicate operational priorities, and recruiting staff to maintain full staffing levels. By fostering a positive work environment rooted in Golden Corral's Caring Culture, the Kitchen Manager promotes employee development and operational excellence.
This role is ideal for candidates with two to three years of management experience in a high-volume restaurant that features a diverse menu, combined with either related education or professional training. Successful completion of Golden Corral’s management training program is also expected. Working under a franchise ownership model, this opportunity allows candidates to contribute to a locally managed business while benefiting from the brand strength and systems support of Golden Corral corporate. The position requires a passionate, focused, and committed individual ready to uphold the brand’s values and drive operational success.
Job Requirements
- two to three years management experience in operations in a high volume restaurant with diversified menu offerings
- education and/or experience normally associated with completion of a degree program in business or hospitality
- successful completion of golden corral’s management training program
- ability to lead and develop a team
- knowledge of food safety and sanitation standards
- excellent communication skills
- effective organizational abilities
Job Qualifications
- two to three years’ management experience in operations in a high volume restaurant with diversified menu offerings
- education and/or experience normally associated with completion of a degree program in business or hospitality
- successful completion of golden corral’s management training program
Job Duties
- achieves excellent food quality by ensuring back-of-the-house and production co-workers properly prepare recipes to golden corral specifications and follow build-to's for excellent execution
- ensures back-of-the-house and production co-workers are following the appropriate menu matrix and achieving standards for productivity
- achieves period and annual budgeted food, labor and controllable costs in all areas of production operations through planning, scheduling and executing the golden corral operating standards
- meets all productivity labor standards for the back-of-the-house and production positions
- achieves all company standards for products, recipes, cleanliness and service times in restaurant using golden corral systems to achieve csq levels at a minimum of 85 percent are met in the back-of-the-house and production
- meets all local, state and federal health and sanitation standards
- ensures compliance with all company policies including the code of ethics
- controls food costs by ordering, receiving, storing and producing all food products according to golden corral specifications and production guides
- maintains food product inventory levels in accordance with golden corral guidelines
- takes inventories and reports small wares order requirements including utensils, pans, chemicals, etc. to general manager according to guidelines in operations manual
- ensures standards for preventive maintenance on equipment are followed for the back-of-the-house and production
- ensures the cold choice area and bakery are maintained in accordance with operating standards
- recruits, interviews and hires talented co-workers for all back-of-the-house and production positions utilizing approved selection and interview process to ensure these positions are fully-staffed in the restaurant
- trains and coaches fast tracks coordinators, certified kitchen assistant managers, crew leaders, crew trainers and a-team on all changes and/or additions to back-of-the-house and production operating standards as they are transmitted to the field
- ensures all co-workers in the back-of-the-house and production are trained with the computer based training (cbt) program and certified through fast tracks and safe tracks
- ensures co-workers are in proper uniform according to golden corral guidelines
- cross-trains co-workers in positions other than their primary position through fast tracks certification
- performs performance appraisals and disciplinary counseling sessions with back-of-the-house and production co-workers in areas of responsibility as outlined in administrative guide
- submits any pay change or special recognition recommendations to general manager
- conducts daily pre-shift meetings with back-of-the-house and production co-workers
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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