Cook PT

Overview

Position:
Cook (Hot Cook, Grill Cook, Fry Cook, Display Cook) – part-time or full-time.  AM and PM shifts , flexible scheduling, and a free all‑you‑can‑eat buffet meal every shift. No experience required; training provided.

• Prepare all hot buffet products according to Golden Corral recipes and procedures.
• Use oven, steamer, roaster, smoker, grill, and fryer to cook items to Golden Corral standards.
• Ensure every product is always fresh, hot, and presented with speed, cleanliness, and organization.
• When the Buffet Attendant is unavailable, restock items at the Display Cooking Station.
• Follow the buffet production system, maintaining quality and shelf‑life compliance.
• Maintain correct temperature during cooking, holding, and serving.
• Use the production guide to track inventory of hot cook products.
• Conduct opening and closing administrative procedures.
• Maintain equipment per the Equipment Maintenance manual.
• Restock and rotate food products using FIFO.
• Take inventory at the beginning and end of each shift, checking build‑to with the Manager.
• Ensure cooking areas and small wares are clean; check dishes for cleanliness before use.
• Perform duty roster, ensuring cleanliness, service, and quality standards are met.
• Follow local health department laws.
• Keep all cooking equipment, utensils, and equipment clean and operational.
• Ensure cooked foods are always hot and fresh for guests.
• Follow just‑in‑time delivery responsibilities.
• Be friendly, courteous to guests, and assist them with the products.
• Maintain professional communication at all times.

• Stand and walk 3–4 hours without a rest break.
• Regular, moderate‑to‑heavy lifting (20‑50 lbs.), bending, and reaching required.
• Use tools such as tongs and spatulas with a forceful grip.
• Work in a restaurant environment with temperature extremes.
• No prior experience; on‑the‑job training provided.

Entry level

Part‑time

Management and Manufacturing

Restaurants