Kitchen Manager

Job Summary

The Golden Corral® Kitchen Manager is the leader behind the food experience our guests enjoy every day. From overseeing food preparation and quality standards to developing team members and managing kitchen operations, the Kitchen Manager plays a critical role in delivering the fresh, abundant buffet Golden Corral is known for. Success in this role comes from a passion for great food, strong leadership, attention to detail, and a commitment to food safety, cleanliness, efficiency, and team development. Every day presents an opportunity to inspire a team, create memorable guest experiences, and drive restaurant success.

Supervisory Responsibilities

• Leads, coaches, and develops Back-of-the-House and production Team Members.
• Assists with hiring, training, scheduling, performance management, and certification programs.
• Partners with restaurant management to achieve operational and financial goals.

Duties/Responsibilities

• Ensures food is prepared according to approved recipes, production guides, and quality standards.
• Maintains food safety, sanitation, cleanliness, and regulatory compliance throughout the kitchen.
• Manages ordering, receiving, inventory, storage, and product rotation to support food quality and cost control.
• Monitors labor utilization, productivity, and production execution to achieve operational goals.
• Oversees maintenance and proper use of kitchen equipment, supplies, and smallwares.
• Conducts training, coaching, and development activities to build a high-performing team.
• Supports restaurant operations and provides leadership in the absence of other management team members.
• Leads pre-shift communication and promotes a positive, accountable team environment.
• Performs other duties as assigned.

Required Skills/Abilities

• Strong knowledge of restaurant kitchen operations, food production, and food safety practices.
• Ability to lead, motivate, and develop teams in a fast-paced environment.
• Strong organizational, communication, and problem-solving skills.
• Knowledge of inventory management, labor planning, and cost controls.
• Ability to execute operational standards and drive consistent results.

Education and Experience

• Two or more years of restaurant management or kitchen leadership experience required.
• High-volume restaurant experience preferred.
• Hospitality, culinary, business, or restaurant management education preferred, or equivalent experience.
• Food safety certification required or obtained within required timeframes.
• Valid driver's license may be required based on business needs.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, pull, and move products and equipment used in restaurant operations.
• Ability to work in a kitchen environment with hot equipment, sharp utensils, and wet or slippery surfaces.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.

Golden Corral Corporation is committed to providing equal employment opportunities for all applicants and employees in accordance with applicable laws.