Meatcutter

Job 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 so the Golden Corral guest receives full value in both product and service.

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.

Requirements:

-Position requires standing and walking 3-4+ hours without a rest break.

-Regular, heavy (20-80 lbs.) lifting andcarrying; 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.

Benefits:

• Paid weekly
• Teledoc
• Free shift meals
• 25% off duty meals at all Collier Restaurants
• Closed Christmas Day
• Opportunity for advancement
• Paid sick days
• Paid vacation
• free and discounted passes to various local attractions

Benefits

• Flexible schedule
• Paid time off
• Referral program
• Employee discount
• Paid training
• Other