Executive Chef

About Us: We are dedicated to providing a work environment where individuals are judged on their skills and experience, without discrimination based on race, color, religion, sex, national origin, disability status, protected veteran status, or any other attribute protected 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: Executive Chef The Executive Chefis 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. Responsibilities: • Ensures that all Carving and Display Cooking dishes for the Hot Choice Buffet are made according to Golden Corral's recipes and procedures. • Meets the quality requirements of Golden Corral by grilling all items according to their specified standards. • Promises the continuous delivery of fried items that are freshly cooked and hot. • In the event that the Buffet Attendant is not around, the Cook takes on the responsibility of refilling the items on the Display Cooking Station. • When the Carver is not on duty, they assist guests by offering alternatives for carved meat options. • Thorough implementation and following of the buffet production system to safeguard quality and meet shelf life requirements. • Keeps all products at the correct temperature consistently throughout cooking, holding, and serving. • Utilizes the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide for maintaining an organized inventory of all hot cook products. • Undertakes the start and finish of administrative protocols. • Maintains equipment in line with the specifications detailed in the Equipment Maintenance manual. • Manages the replenishment and rotation of food supplies in adherence to the FIFO strategy. • Inspects product quantities and matches them with the Manager's build-to inventory during the commencement and closure of shifts. • Validates the cleanliness of the cooking area and small kitchen tools, inspecting dishes for cleanliness as a precautionary measure. • Promises the continual freshness and warmth of Hot Choice Buffet choices, like Display Cooking items, to enhance the guest dining experience. • Is knowledgeable of and complies with the obligations pertaining to just-in-time delivery. Apply tot his job