General Description

The Kitchen Manager is responsible for creating a spirit of hospitality in the Back-of-the-House through creating a warm and positive environment, selecting friendly and talented Co-workers, leading the human and financial resources in the restaurant to achieve a profitable operation and environment that “makes pleasurable dining affordable,” while providing a dining experience that ensures our guests’ become long term loyal customers. As a member of the restaurant operations management team, the Kitchen Manager is responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager. As well as being responsible for food production and operating the Front -of-House & 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 for our guests as a member of the restaurant operations management team.

People Management

· Recruits, interviews and hires talented Co-Workers for all restaurant positions utilizing approved selection and interview process to ensure these positions are fully-staffed in the restaurant.

· Trains and coaches Fast Tracks Coordinators, Hourly Assistant Managers, Crew Leaders, Crew Trainers and A-Team on all changes and/or additions to restaurant operating standards as they are transmitted to the field.

· Ensures all Co-workers in the restaurant 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 restaurant staff.

• Operates a motor vehicle to travel in the local market as needed in support of the restaurant’s operations or to attend meetings.

EDUCATION/EXPERIENCE/SPECIALIZED TRAINING 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 comprehensive management training program must be completed within six months of assignment to position. Position requires a valid driver’s license and an acceptable driving record.

OTHER REQUIREMENTS:

Hours of work for this position are approximately 55-65 hours per week Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs. ) lifting and 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 minimum levels of day-to-day supervision. Some travel may be required including operating a motor vehicle and/or air travel as required.