Saut cook

About Us:

As an organization that values diversity and inclusivity, we provide employment opportunities without discrimination based on race, color, religion, sex, nationality, disability status, protected veteran status, or any other characteristic recognized by law.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 Saut cook:

The Saut cook plays a crucial role in maintaining the quality, quantity, deliciousness, and freshness of all items offered on the Hot Choice Buffet. They focus on ensuring efficient operations, cleanliness, organization, and adherence to product specifications within their duties.

Food Production:

• Adheres to Golden Corral's guidelines and recipes when preparing Carving and Display Cooking items for the Hot Choice Buffet menu.
• Adheres to the Golden Corral standards when grilling various menu items to uphold quality assurance.
• Maintains a commitment to serving fried items that are always freshly cooked and hot.
• Should the Buffet Attendant be unavailable, the responsibility of restocking the items at the Display Cooking Station falls to the Cook.
• If the Carver is not around, they assist patrons in choosing from the assortment of carved meat offerings.
• Implementation and strict adherence to the buffet production system to secure quality assurance and meet shelf life guidelines.

Operational Excellence:

• Ensures that all food items are cooked, held, and served at the right temperature.
• 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.
• Oversees the inauguration and finalization of administrative procedures.
• Ensures the upkeep of machinery is in accordance with the Equipment Maintenance manual.
• Implements a system of replenishing and rotating food products based on the FIFO principle.
• Assesses product quantities and aligns them with the Manager's build-to expectations at the onset and completion of each shift.

Cleanliness:

• Checks and cleans the Hot Cook area and small cooking tools, ensuring they meet sanitation requirements.
• Administers the duty schedule and confirms that cleanliness, service, and quality expectations are fulfilled.
• Adheres to the provisions outlined by the local health department.
• Uphold sanitation levels and product quality by consistently cleaning and scraping the char grill.

Guest Service:

• Ensures the consistent warmth and freshness of Hot Choice Buffet selections, particularly Display Cooking items, to meet guest expectations.
• Is aware of and obeys the tasks assigned regarding just-in-time delivery.
• Displaying friendliness and politeness towards visitors and offering assistance with their product inquiries.
• Sustains a level of professionalism in all forms of communication.