The fry cook is a fast-paced position requiring multitasking during low and peak demands. The individual is responsible for managing all the food that comes out of the fryers and the cold station. The act of balancing hot and cold foods is the main priority of the fry cook position. This job description cannot identify all tasks that are expected, and other tasks may be assigned as needed.

Essential Functions  

• Must be able to stand on feet and rapidly move on the fry line and have agility to move between from the fry line and other stations and other employees.
  
• Adhere to all company safety and sanitation policies and procedures.
  
• Maintain a clean and organized workstation.
  
• Prepare food items according to company recipes and specifications.
  
• Operate deep fryers, grills, ovens, and other kitchen equipment safely and efficiently.
  
• Portion, arrange, and garnish food items prior to serving.
  
• Maintain accurate cook times for each menu item.
  
• Keep track of food inventory and place orders as needed.
  
• Assist in the preparation of food items when necessary.
  
• Comply with all local, state, and federal health and food safety regulations.
  
• Perform opening and closing duties as assigned.
  
• Clean and sanitize all kitchen equipment and surfaces.
  
• Physical stamina and strength to lift heavy pots of oil, sauce and 50lb heavy bags of produce and flour.
  
• Report any equipment malfunctions or maintenance needs to a supervisor.
  

Required Skills and Qualifications (Essential Functions)

• Proven experience as a fry cook.
  
• Excellent communication, customer service, and time-management skills.
  
• Ability to work independently and with a team to meet deadlines.
  
• Good organizational skills and multitasking ability.
  

PHYSICAL DEMANDS (Essential Functions)

• Must be able to stand and exert well-paced mobility for at least eight (8) hours in length.
  
• Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis.
  
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  
• Must be able to push, pull, and move equipment weighing up to 250 pounds.
  
• Talking and hearing occur continuously in the process of communicating with guests, other managers and subordinates.
  
• Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)
  
• Requires bending or twisting.
  
• Requires using hands to handle, grasp, , control, or feel objects, tools or controls.
  
• Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.
  

Preferred Skills and Qualifications

• Culinary arts degree.
  
• Working knowledge of health and safety regulations.
  
• Creativity in producing new menu items.
  
• Experience with other kitchen duties, such as preparing appetizers, soups, and salads.