Meat Cutter

Golden Corral; Port Richey (FL); On-site; USD 19,000 - 28,000; Full time

Job summary

Golden Corral Port Richey is seeking energetic meat cutters to join our team on site. The role focuses on cutting meat to spec, maintaining product quality and shelf life within the buffet production system, and ensuring freshness through proper rotation of cuts.

Applicants should understand food safety standards, sanitation, and inventory processes to support daily operations and profitability. This is a hands-on role requiring a commitment to quality and teamwork.

Qualifications

• Meat cutting skills for quality and quantity
• Knowledge of food safety practices and cross-contamination prevention
• Ability to manage inventory and production levels

Responsibilities

• Cuts meat according to product specifications and time standards.
• Maintains meat cooler and workstation cleanliness per guidelines.
• Uses production forms to monitor inventory and determine production levels.
• Notifies management of discrepancies in product or equipment.
• Follows opening and closing procedures and maintains equipment.

Skills

Meat cutting

Food safety

Inventory management

Job description

Our franchise organization, Port Richey Corral LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team!

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.

Food Production

• Cuts meat according to product specifications and time standards.
• Complete use and following of the buffet production system to insure 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 cleanliness, service, and quality standards.
• Follows local health department laws.

Operational Excellence

• 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 duty roster tasks.