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. ACCOUNTABILITIES/RESPONSIBILITIES: Food Production: • Cuts meat according to product specifications and time standards. • Complete use and following of the restaurant’s production system to ensure 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. Cleanliness: • 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 Restaurant Operations Improvement Process (ROIP) standards. • Follows local health department laws. • Performs duty roster tasks. Adherence to Standards: • 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 other functions that may be necessary to ensure guests receive a pleasurable dining experience
