In this role as Kitchen Manager, you are 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 for our guests.
As a member of the restaurant operations management team, you are also responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.
We require a strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program.
*Standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities.
*Occasional moderate to heavy (10-25+lb) 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 for training.