Kitchen Team Member: Culinary Prep & Quality

Church's Chicken | Askar Management; Detroit (MI); On-site; USD 28,000 - 35,000; Full time

Job summary

Ontario Trillium Foundation is seeking Team Members for their Kitchen in Detroit, Michigan. The Cooks play a critical role in ensuring the quality and preparation of all food products while adhering to operational standards. Responsibilities include food preparation, maintaining cleanliness, and following all safety protocols. Candidates must be able to work efficiently in a busy environment. This position is essential for the smooth operation of our culinary team.

Qualifications

• Experience in food preparation and cooking.
• Understanding of sanitation and safety guidelines.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare and cook food as per specifications.
• Maintain cleanliness and organization in the kitchen.
• Follow safety protocols when using kitchen equipment.

Skills

Food preparation

Cooking techniques

Sanitation practices

Job description

We are hiring Team Members for our Kitchen! Our Cooks are a critical position on our team. They are responsible for preparing and cooking all 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”). It is critical that team members accomplish tasks in a timely, clean and orderly manner.

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.
• 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.

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.
• Perform all other tasks as assigned by Manager in Charge of Shift.

Physical Requirements:

Employees must be able to perform the essential functions of the position with or without reasonable accommodation.