Restaurant Kitchen Manager

Manage food production and operate the Back-of-the-House using Golden Corral products, recipes, procedures, and company systems to ensure standards for quality food, recipes, and cleanliness are achieved for guests. As a member of the restaurant operations management team, oversee the restaurant's overall operations, including food quality, production, safety, and labor in the absence of the General Manager and Hospitality Manager. Requires a strong, stable work history with management experience in a high-volume, casual dining or family-style restaurant, college coursework in business or hospitality, completion of Golden Corral's comprehensive management training program, and a valid driver's license with an acceptable driving record.