Cook

ROLE DESCRIPTION SUMMARY:
To prepare and cook food products as specified by the manager in charge of the shift while adhering to the specifications and procedures found in the Lunch/Dinner section, behind the Church's Comeback Chicken and Chicken Entree Items Tabs of the Product Procedures and Systems Manual and the Cooking Module in the All Star Training Program. Accomplish tasks in a timely, clean and orderly manner.

JOB DUTIES AND RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Pan sufficient chicken for operational needs and prepare batter mix.
• Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares.
• Prepare and cook all Food products as dictated by the needs of the business and the directions of the Manager in Charge and use fryers with shortening at 340-360 degrees F.
• Ensure all food product meets the specifications, procedures and quality standards as stated in the PPSM, including strict observance of designated holding times and temperatures.
• Return batter and chicken to the cooler when finished cooking.
• Code dates and rotate each product using the first in, first out (FIFO) method of rotation.
• Maintain sufficient shortening to ensure proper shortening levels.
• Filter and clean all fryers at the designated times while following ALL guidelines of safety (including the use of provided safety equipment)
• Maintain a clean work area by practicing the "clean-as-you-go" practice, while following all of the guidelines/procedures of sanitation and safety.
• Ensure floors remain free of obstacles, debris, and are kept dry.
• Verify all necessary products and supplies are stocked and available at the batter area.
• Maintain organization and cleanliness of the cooler.
• Ensure dish sink is set up to wash, rinse, and sanitize.
• Perform any other tasks as assigned by the Manager in Charge of Shift.

MINIMUM REQUIREMENTS:

• Must be at least 18 years of age.

I. PHYSICAL DEMANDS (minimum qualifications needed to perform the Essential Job Functions.):

     A. Lifting Requirement- Medium to Heavy:

          Lifting and carrying 50 pounds frequently, and 75 pounds occasionally.

     B. A COOK MUST BE ABLE TO:

1. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the duration of a full shift (8 hours)
2. Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the restaurant.
3. Occasionally, lift and carry up to 50 pounds trash bags out of trash cans and into the outside dumpster.
4. Occasionally climb a footstool or ladder lo reach items located on stock shelves, in coolers, freezers, stock rooms, etc.
5. Frequently push or pull batter table, filter machines, trashcans, brooms, moos, and mop buckets.
6. Frequently stoop or squat to reach items on low shelves or on the floor.
7. Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, baller table and ovens.
8. Continuously handle a variety of shapes and sizes and textures of items which include, but are net limited: Dairy Products, produce, condiments, meat/poultry, bulk stock items, and paper work.
9. Continuously use fingers to bilaterally prepare food, unload boxes, etc.
10. Continuously communicate with and listen to guests, management, and other team members to ensure optimal performance.