Salad/Pantry Cook

Job Description: Salad/Pantry Cook

The Salad/Pantry Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.

Guest Service:

• Maintains the quality of Hot Choice Buffet offerings, such as Display Cooking items, by ensuring they remain heated and freshly prepared for guests to enjoy.
• Is aware of and obeys the tasks assigned regarding just-in-time delivery.
• Offers a warm and courteous reception to customers and supports them in finding products.
• Maintains a professional demeanor in verbal and written communications.

Food Production:

• Adheres to Golden Corral's guidelines and recipes when preparing Carving and Display Cooking items for the Hot Choice Buffet menu.
• Prepares all dishes following the standards set by Golden Corral for optimal taste and presentation.
• Maintains a commitment to serving fried items that are always freshly cooked and hot.
• If the Buffet Attendant is not present, the Cook steps in to refill the items on the Display Cooking Station.
• In the absence of the Carver, they help guests in making selections from the range of carved meat alternatives.
• Stringent application and observance of the buffet production system to maintain quality assurance and comply with shelf life standards.

Operational Excellence:

• Maintains the proper temperature for all items while cooking, storing, and serving.
• Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to oversee the inventory of all hot cook items effectively.
• Administers the commencement and closure of administrative procedures.
• Performs maintenance tasks on equipment following the guidelines set forth in the Equipment Maintenance manual.
• Administers the orderly rotation of food products using the first-in, first-out methodology.
• Evaluates product inventory and compares it with the Manager's build-to checklist at the start and end of each shift.

Cleanliness:

• Checks and cleans the Hot Cook area and small cooking tools, ensuring they meet sanitation requirements.
• Manages the duty list and ensures that cleanliness, service, and quality requirements are maintained.
• Abides by the mandates of the local health department.
• Maintain a high standard of cleanliness and sanitation by ensuring the char grill is regularly cleaned and scraped to preserve product quality.