Applicants should have at least 1 year working with deep fryers in a cook-to-order restaurant.
Must have experience handling raw chicken.
Must have experience changing fryer oil.
Must have experience working in a fast-paced cook-to-order environment.
Must know how to work from a kitchen display screen.
Must understand basic math to be able to coordinate timing of food drops.
Flexibility to work mornings, nights, weekends, and catering events.
Have reliable transportation
Ability to stand for long hours at a time.
Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels.
Frequently stoop or squat to reach items on low shelves or on the floor.
Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, etc.
Frequently lift and stack items up to 50 pounds from various heights to/from shelving, freezers, coolers, stock rooms, etc.
Occasionally, lift and carry up to 30-pound bags of trash and place in dumpster outside of restaurant.
Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms.
Line cook/professional cooking : min 1 year.
Ability to read and understand a kitchen display screen and priority of food drops to ensure timing is coordinated.
Ability to use an open or pressure fryer.
