Cook - Restaurant 200720 - 5460 Airline Hwy., Baton Rouge, LA 70814

Church's Chicken; Baton Rouge (LA); On-site; USD 25,000 - 35,000; Full time

Job summary

A leading company in the fast-food industry is seeking a Cook to join their team in Baton Rouge. The role involves preparing and cooking food products while adhering to safety and quality standards. Ideal candidates should be able to lift heavy items and work efficiently in a fast-paced environment.

Qualifications

• Ability to lift up to 50 pounds frequently and 75 pounds occasionally.
• Must stand for up to eight hours on hard floors.
• Effective communication with customers and team members.

Responsibilities

• Prepare and cook food products as per specifications.
• Maintain a clean work area and follow safety guidelines.
• Report equipment malfunctions to the Manager in Charge.

Skills

Food preparation

Sanitation practices

Time management

Communication

Job description

Reports To (Title): Restaurant General Manager

Department: Field Operations

Job Objective: To prepare and cook food products as specified by the Manager in Charge of the Shift while adhering to the specifications and procedures contained in the Cooking Section of the Church’s Operating Standards Manual (the “OSM”). Accomplishes tasks in a timely, clean, and orderly manner.

Essential Job Functions:

Primary Functions:

1. Set up the batter table, collect all necessary smallwares, and prepare batter mix.
2. Ensure call sheets are complete, posted, and used.
3. Check all equipment and report any malfunctions immediately to the Manager in Charge.
4. Color balance fryers and add sufficient shortening to maintain proper levels.
5. Filter and clean all fryers at designated times following safety guidelines, including the use of safety equipment.
6. Pans sufficient chicken for operational needs.
7. Prepare and cook all food products as dictated by business needs and under the direction of the Manager in Charge.
8. Ensure all food products meet specifications, procedures, and quality standards as per the SOM, including strict observance of holding times.

Secondary Functions:

1. Maintain a clean work area by practicing “clean-as-you-go” and following sanitation and safety guidelines.
2. Verify that all necessary products and supplies are stocked and available at the batter area.
3. Maintain organization and cleanliness of the cooler.
4. Perform all other tasks assigned by the Manager in Charge of the Shift.

Physical Demands: (Minimum qualifications needed to perform the Essential Job Functions)

Lifting Requirements - Medium to Heavy (up to 50 pounds frequently and 75 pounds occasionally).

Cook must be able to:

1. Stand and/or walk continuously on hard floors for up to eight hours.
2. Frequently lift and stack 35 to 50 pounds of food and supplies from various heights; occasionally carry items weighing up to 75 pounds.
3. Occasionally lift and carry trash bags up to 50 pounds.
4. Push or pull batter tables, filter machines, trash cans, and cleaning equipment regularly.
5. Occasionally climb stools or ladders to reach high shelves.
6. Frequently stoop or squat to reach low items.
7. Continuously reach overhead, forward, and underneath shelves and equipment.
8. Handle various shapes, sizes, and textures of items, including dairy, produce, condiments, meats, and paperwork.
9. Use fingers continuously for food prep and unloading boxes.
10. Communicate effectively with customers, management, and team members.
11. Remain aware of surroundings and locate needed items to perform duties effectively.