fry cook

Piccadilly-Restaurant; Olive Branch (MS); On-site; USD 18,000 - 25,000; Full time

Job summary

Piccadilly Cafeteria seeks a Lead Cook to ensure production of menu items to exact standards, portion control, and timely execution. You will supervise cooks, train staff on recipes, and maintain high quality and safety throughout prep and service.

Role requires reading and interpreting recipes, working with management to plan menus, and maintaining cleanliness and organization in a fast-paced kitchen environment.

Qualifications

• Reads and comprehends written recipes and instructions for food preparation and production.
• Reads daily production list and prepares items for service.
• Ensures proper portion controls and weights for all products and recipes.
• Maintains food safety standards and proper storage practices.

Responsibilities

• Responsible for proper production of menu items daily.
• Carries product from walk-in to work areas for preparation.
• Ensures specified weights and portions are used for all products and recipes.
• Labels and wraps/covers product for storage.
• Discards any food past shelf life or quality standards.
• Returns portions to walk-in shelves for reuse by team.
• Stores food properly and maintains food safety.
• Communicates discrepancies in product availability to chef/manager.
• Cleans and sanitizes equipment and work surfaces.
• Follows clean as you go to maintain safe, clean environment.
• Completes daily and weekly cleaning duties as assigned.
• Interacts with others to create a friendly environment.
• Performs additional duties as assigned by a manager.
• Lead Cook duties: ensure recipe pull and proper usage, monitor portion control, train others.

Job description

General Responsibilities:

Contributes to the Piccadilly guest experience by executing all production standards and item

recipes to exact standards. Consistently prepare and portion products to company standards.

Properly use equipment to ensure portion controls, food quality and equipment longevity.

Principal Duties:

• Responsible for proper production of menu items daily.
• Reads and comprehends written recipes and instructions for food preparation and production. (Able to add, subtract, multiply and divide recipe portions to accommodate menu planning and production.)
• Reviews daily production list to determine which products must be prepared and portioned for service.
• Inventories cold box to ensure product available for daily menu; adjusts menu as necessary if product not available.
• Assists with menu planning and production schedules.
• Carries product from walk-in to work areas for preparation.
• Ensures specified weights and portions are used for all products and recipes.
• Properly labels and wraps/covers product for storage.
• Discards any food that has passed its shelf life and/or quality standards to ensure guests receive only the freshest, highest quality product.
• Returns portions and/or remaining product to walk-in shelves for use by other team members.
• Stores food properly throughout the shift and at closing, maintaining food safety standards.
• Communicates any discrepancies in product availability or production levels to chef and manager.
• Thoroughly cleans and sanitizes equipment and work surfaces between uses.
• Follows “clean as you go” policy to ensure a safe and clean work environment during the shift.
• Completes daily and weekly cleaning duties as assigned by the Restaurant Cleaning Program.
• Uses good interpersonal skills to create a friendly and comfortable environment for others.
• Performs additional duties as assigned by a manager

Additional Duties for Lead Cook include:

• Excels in all duties as Cook as well as additional duties and reports to management.
• Ensures that all Cooks have recipes pulled and are being used properly.
• Monitors portion control among other cooks and reports any discrepancies to Management.
• Assists with training others, including menu item set-up, portion control, cleaning duties.

Physical Demands:

• Good hearing and visual ability.
• Good verbal communication skills.
• Must be able to lift and carry up to 50 pounds at waist level throughout an 8 -12 hour shift
• Lifting and carrying items weighing up to 50 pounds for distances of at least 10 feet.

Continuous exposure to several disagreeable elements of factors such as:

• Exposure to hot and cold food items, holding containers and temperatures
• Exposure to steam from hot water
• Standing and continuously active for an 8 to 12 hours shift
• Exposure to slippery floors
• Moderate noise levels
• Frequent grasping, carrying, bending, crouching, and reaching

Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions.

Other Duties:

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Piccadilly has been in business for more than 74 years for one major reason: our team. From management to hourly team members, members of the Piccadilly team are the best. Many have made a career with Piccadilly. Piccadilly Cafeteria first opened in 1932 in Baton Rouge, Louisiana. Twelve years later, a budding restaurateur by the name of T. H. Hamilton took the reins with hopes of growing the business. Today, we have 30 restaurants, including Piccadilly To-Go locations, and over 80 food service locations all across the southeast. Since day one, our goal has been to serve up homestyle comfort to every person who walks through our door. With guest favorites like Fried Chicken, Carrot Soufflé and our famous desserts, there's always something for everyone at Piccadilly.