Kitchen Manager

Pay Range

Base pay range: $55,000 - $65,000 per year, provided by GRO Restaurant Group.

Kitchen Manager

Operations

Back of the House

General Manager

The Kitchen Manager is responsible 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.

• Achieve all company standards for products, recipes, cleanliness and service times using Golden Corral systems, and meet all local, state, federal health and sanitation standards.
• Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specifications and production guides, maintaining inventory levels per guidelines.
• Achieve period and annual budgeted food, labor and controllable costs through planning, scheduling and executing the Golden Corral Operating Systems.
• Ensure back of the house co‑workers properly prepare recipes to Golden Corral specifications and follow build‑to’s for excellent execution, achieving standards for productivity.
• Take inventories and report smallwares order requirements to General Manager, per Operations Manual, and ensure preventive maintenance standards are followed.
• Maintain proper staffing levels for positions (Cook, Hot Cook, Utility, Meat Cutter, Prep, Hot Bar Attendant) by developing and achieving recruitment, selection, training and retention goals, and ensure coverage on days off.
• Select, develop, train and reward Crew Leaders/Trainers, A‑Team members and Certified Assistant Managers who achieve exemplary standards of performance.
• Conduct training on new standards, recipes or system changes, and schedule quarterly reviews with kitchen co‑workers.
• Perform performance appraisals and disciplinary counseling sessions per Administrative Guide, and submit pay changes or recognition recommendations to the General Manager.
• Perform other functions as necessary to ensure guests receive a pleasurable dining experience.

High school diploma required; 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 a diversified menu offering.

Hours of work approximate 60 hours per week. Requires standing and walking for 2–5 hours without a rest break, task sequencing, and completion of complex administrative responsibilities. Occasional moderate to heavy (10–25+ lb) lifting, carrying, bending and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimal levels of day‑to‑day supervision.

Re. 11-21

Mid‑Senior level

Full‑time

Management and Manufacturing

Restaurants