Chicken Fry & Kitchen Prep Specialist

churchs; Town of Texas (WI); On-site; USD 17,000 - 22,000; Full time

Job summary

Church's Chicken is seeking a cook to prepare and cook food products per the Manager in Charge of the Shift, following the Church's Operating Standards Manual (the “OSM”). The role emphasizes timely, clean and orderly food preparation and adherence to specifications.

Key duties include setting up batter tables, balancing fryers, cooking to specification, and maintaining sanitation and safety. The position reports to Restaurant General Manager in the Field Operations department.

Qualifications

• Food preparation to Church's Operating Standards Manual.
• Maintain clean and sanitary work area.
• Set up batter table and fryers tasks.

Responsibilities

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

Job description

Church's Chicken is seeking a cook to prepare and cook food products per the Manager in Charge of the Shift, following the Church's Operating Standards Manual (the “OSM”). The role emphasizes timely, clean and orderly food preparation and adherence to specifications.

Key duties include setting up batter tables, balancing fryers, cooking to specification, and maintaining sanitation and safety. The position reports to Restaurant General Manager in the Field Operations department.