Kitchen Team Member

Primary Functions

• Sets up the batter table, collects all necessary small wares, and prepares batter mix.
• Ensures that call sheets are complete, posted and used.
• Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.
• Colors balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.
• Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).
• Pans sufficient chicken for operational needs.
• Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.
• Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.

Secondary Functions

• Maintains a clean work area by practicing “clean-as-you-go” practices while following all of the guidelines/procedures of sanitation and safety.
• Verifies all necessary product and supplies are stocked and available at the batter area.
• Maintains organization and cleanliness of the cooler.
• Performs all other tasks as assigned by Manager in Charge of Shift.

Physical Requirements

• Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).
• Cook must be able to: Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.
• Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc.
• Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.
• Occasionally lift and carry up to 50-pound trash bags out of trashcans and into the outside dumpster.
• Frequently push or pull batter table, filter machine, trashcans, brooms, mops, and mop buckets.
• Occasionally to frequently climb a footstool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.
• Frequently stoop or squat to reach items on low shelves or on the floor.
• Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.
• Continuously handle a variety of shapes and sizes and textures of items, which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
• Continuously use fingers to bilaterally prepare food, unload boxes, etc.
• Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.
• Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.