Meat Cutter

Position Summary:

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.

Essential Duties and 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 (CSQ) standards.
• Follows local health department laws.

Physical Demands:

Position requires standing and walking 3-4+ hours without a rest break. Regular, heavy (20-80 lbs.) lifting and carrying; bending and reaching is required. Work environment requires the use of tools such as a meat slicer, grinder, and knife and a forceful grip is required for the use of these tools. Work setting is within the restaurant. Pushing and pulling is required for cleaning responsibilities, as needed. Compliance with position uniform standards and adherence to all company policies and house rules are required.