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Certification or Licensing Required: Meat cutting certification. Experience Desired: Prior meat cutting experience. Cut meat to be sold to customers by taking the product out of the cooler and cutting meat into smaller sizes to be packaged for sale.
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Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
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Properly prepare all items needed for cooking: washing and cutting vegetables, weighing, mixing, and measuring ingredients to pre-cooking batches of meat, poultry, and seafood before the start of each shift.
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Maintains proper safety practices and care while using all the cutting accessories available in the meat department; complies with the use of mesh gloves while using a knife. · Stocks meat and seafood cases; includes presentation of product, facing, filling, and organization of all product items as set by the Meat Department schematics as well as ensuring tag and pricing accuracy.
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Learn to cut meat to be sold to customers by taking the product out of the cooler and cutting meat into smaller sizes to be packaged for sale. Our Meat Cutter Apprentices ensure that our guests are receiving the best and most delicious products, presented according to their requirements.
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Be an Expert: Demonstrates knowledge of business on the floor, backroom operations, product safety standards, sanitation guidelines, inventory management, and the operation, maintenance, and sanitization of equipment; preparing (for example, cutting, grinding, wrapping, trimming) meat products according to established standards; cutting boneless meat products; and maintaining product quality standards.
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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. 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.
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Cut meat to be sold to customers by taking the product out of the cooler and cutting meat into smaller sizes to be packaged for sale in accordance with Giant Eagle policies and procedures.
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Preferred 1 -2 years grocery retail experience in Meat department processes and procedures. This position requires adhering to all procedural guidelines set by the Meat Department. Ensures cleanliness of meat and seafood cases, storage area, and work area for sanitation and safety; includes cleaning of shelves and products, keeping floors free of liquid spills or water, removing hazardous debris from floor and sweeping.
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Quality inspection, preparation, storage, and distribution of food in a safe and timely manner. Responsibilities include ensuring the quality inspection, preparation, storage, and timely distribution of food, prioritizing safety and adherence to hospital and departmental policies.
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