Meat Cutter

GC Partners, Inc. dba Golden Corral•Myrtle Beach, SC

100d•Onsite

About The Position

Our franchise organization, GC Partners, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Meat Cutter’s performance and the ability to cut for quality and quantity of product have a significant impact on the guest’s dining experience. Top quality meat cutting ensures that the restaurant uses its product to optimize profit and that the Golden Corral guest receives full value in both product and service.

Requirements

Ability to cut for quality and quantity of product.
Ability to optimize profit by using product efficiently.
Ability to ensure guest receives full value in both product and service.
Ability to follow product specifications and time standards.
Ability to use and follow the buffet production system.
Ability to ensure quality and shelf life compliance.
Ability to rotate cut and boxed meat for freshness.
Ability to stock and arrange the Meat Cooler according to food safety guidelines.
Ability to sanitize surfaces between production of different meats to eliminate cross-contamination.
Ability to recognize spoiled meat (sticky, slick, or bad smell).
Ability to clean and sanitize the meat room according to standards.
Knowledge of local health department laws.
Ability to use administration forms for inventory and production levels.
Ability to notify the Manager of discrepancies.
Ability to perform opening and closing administrative procedures.
Ability to maintain equipment according to the manual.
Ability to perform duty roster tasks.

Responsibilities

Cuts meat according to product specifications and time standards.
Complete use and following of the buffet production system to insure quality and shelf life compliance.
Rotates cut and boxed meat to ensure freshness.
Stocks and arranges the Meat Cooler in accordance with approved food safety guidelines.
To eliminate cross-contamination, sanitizes all surfaces between production of chicken and any other meat.
Recognizes that meat is bad when it is sticky, slick or smells bad.
Cleans and sanitizes the meat room according to cleanliness, service, and quality standards.
Follows local health department laws.
Uses administration forms to maintain an inventory of all meat products and to determine the production level.
Notifies the Manager of any discrepancies in product or equipment.
Performs opening and closing administrative procedures.
Properly maintains equipment according to the Equipment Maintenance manual.
Performs duty roster tasks.