Kitchen Manager Position Available In Cumberland, North Carolina

Job Description:

• OPERATIONS POSITION DESCRIPTION

• -POSITION

INFORMATION

• –

Position Title:

• -Kitchen Manager
• –

Department:

Operations

• –

Section:

• -Back of the House
• –

Supervisor:

• -General Manager
• –

POSITION SUMMARY:

• -The Kitchen Manager is responsible andaccountable for food production and operating the back of the houseusing Golden Corral products, recipes, procedures and companysystems to ensure that the standards for quality food, recipes, andcleanliness are achieved.
• –

ACCOUNTABILITIES/RESPONSIBILITIES:

• Achieve all company standards for products, recipes,cleanliness and service times in restaurant using Golden Corralsystems. Achieve all local, state and federal health and sanitationstandards. Ensure compliance with all company policies includingthe Code of Ethics. Ensure Restaurant Operations ImprovementProcess (ROIP) standards are met in the back of the house.
• Control food costs by ordering, receiving, storing andproducing all food products according to Golden Corralspecifications and production guides. Maintain food productinventory levels in accordance with Golden Corral guidelines.
• Achieve period and annual budgeted food, labor and controllablecosts in all areas of production operations through planning,scheduling and executing the Golden Corral Operating Systems.
• Achieve excellent food quality by ensuring back of the houseCo-workers properly prepare recipes to Golden Corral specificationsand follow build-to’s for excellent execution. Ensure theCo-workers are following the appropriate menu matrix and achievingstandards for productivity.
• Take inventories and report smallwares order requirementsincluding utensils, pans, chemicals, etc. to General Manageraccording to guidelines in Operations Manual. Ensure standards forpreventive maintenance on equipment are followed for the back ofthe house.
• Maintain proper staffing levels for the Cook, Hot Cook,Utility, Meat Cutter, Prep, Hot Bar Attendant by developing andachieving goals to maintain standards in the areas of recruitment,selection, Fast Pass for Success training and retention of talentedCo-workers. Work with the GM to ensure the back of the house iscovered on days off.
• Select, develop, train and reward Crew Leaders/Trainers, A-Teammembers and Certified Assistant Managers who consistently achieveexemplary standards of performance in their daily work.
• Conduct training on and implement any new standards, recipes orsystem changes when they are transmitted to the field. Schedulequarterly meetings with kitchen Co-workers.
• Perform performance appraisals and disciplinary counselingsessions with kitchen Co-workers in areas of responsibility asoutlined in Administrative Guide. This includes submitting any paychange or special recognition recommendations to the GeneralManager.
• -10. Perform other functions that may benecessary to ensure guests receive a pleasurable diningexperience.
• -EDUCATION/SPECIALIZED

TRAINING

• -Education and training associated withcompletion of a high school diploma. A degree in hospitality ispreferred. Successful completion of the Golden Corral KitchenManager in Training program.
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EXPERIENCE:

• -Two or three years of management experiencein operations in a high volume restaurant with diversified menuoffering.
• -OTHER

QUALIFICATIONS

• -Hours of work for this position areapproximately 60 hours per week.

Position requires standing andwalking for periods of 2-5 hours without a rest break, tasksequencing and the completion of complex administrativeresponsibilities. Occasional moderate to heavy (10-25+lb) liftingand carrying, bending and reaching overhead may be required. Workenvironment includes heavy customer contact, working with cookingequipment and slippery walking surfaces. Position is under minimallevels of day-to-day supervision.

• Re.

11-21 Compensation details: 55000-65000 PI2f18d9b12c54-37248-37728692