Short Order Side Cook

About company:

Our commitment to being an equal opportunity employer is unwavering, ensuring that all candidates are considered based on their qualifications and capabilities, with no regard to race, color, religion, gender, national origin, disability status, veteran status, or other protected classifications.This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Description for Short Order Side Cook:

The Short Order Side 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.

Food Production:

• Follows Golden Corral's instructions for preparing Hot Choice Buffet items, specifically Carving and Display Cooking products, to maintain consistency and quality.
• Ensures that the grilling process aligns with Golden Corral's expectations for quality assurance.
• Ensures that every fried product is served hot and fresh, without compromise.
• In the absence of the Buffet Attendant, the Cook is tasked with restocking the items on the Display Cooking Station.
• If the Carver is unavailable, they support guests in choosing from the alternate carved meat selections.
• Stringent application and observance of the buffet production system to maintain quality assurance and comply with shelf life standards.

Operational Excellence:

• Ensures that all items are kept at the right temperature throughout the cooking, holding, and serving phases.
• Relies on the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to keep a detailed record of the stock of hot cook items.
• Coordinates the start and end of administrative procedures.
• Executes equipment maintenance procedures based on the instructions given in the Equipment Maintenance manual.
• Administers the orderly rotation of food products using the first-in, first-out methodology.
• Examines product availability and reconciles it with the Manager's build-to details at the beginning and end of every work period.

Cleanliness:

• Regulates the cleanliness of the Hot Cook area and kitchen utensils, ensuring dishes are thoroughly clean before being utilized.
• Oversees the duty roster and ensures compliance with cleanliness, service, and quality standards.
• Observes the legislation enacted by 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.

Guest Service:

• Ensures that Hot Choice Buffet products, including Display Cooking selections, are maintained at optimal temperature levels to cater to guest preferences.
• Understands and carries out the responsibilities associated with just-in-time delivery.
• Engages with customers in a friendly and polite manner, offering assistance with product selection.
• Shows unwavering commitment to maintaining professional communication standards.