Back of House Professional for Chick-fil-A Indian Land
1 month ago
Seeking position for full and part time at the Chick-fil-A at Indian Land. Located at 10032 Charlotte Highway, Indian Land, SC, 29707. We operate Monday-Saturday, 6:00am-10:00pm.
We offer $250 towards health insurance plans for full time employees.
401k with match offered after 6 months and 500 hours worked.
Daily meal allowance.
Scholarship opportunities.
Closed on Sundays.
Referral Bonus Program
First two sets of uniforms provided for full time, one set provided for part time.
Back of House Team Member: The back of house team member is the heart of the house. They must strive to produce amazing food in a clean and safe environment, They must seek to execute the five areas the matter most to the guest with excellence: Taste of Food, Accuracy, Speed of Service, Cleanliness, Attentive and Courteous Service(Focus). Team members must be guest focused, create a culture of food safety, and follow all systems. They also follow direction from Leadership and treat fellow staff and guests with honor, dignity, and respect.
Breading
•Follow LEAN iPad system
•Ensure chicken, milk wash, and coater are at proper temperatures at all times
•Wear yellow apron/gloves while handling raw only and stay in breading area only
•Make sure all chicken is properly labeled and rotated using yellow USE FIRST clips
•Follow proper procedures at all times while breading chicken
•Clean area often & keep sanitized
•Utilize machines person to keep from cross contamination
•Ensure all product is fully thawed for proper cooking to ensure we meet FDA standards 165 minimal cooking temp for 15 sec. Check chicken for any bone fragments, discoloration, strong odor
•Wash hands before leaving area
Boards
•Ensure AHA system is being utilized by checking all product in/out and discard any product after it has timed out, regardless of temperature
•Check temperature of hot/cold items every hour (Cold under 40, Hot over 140)
•Change gloves and wash hands often and between different tasks
•Follow proper wrapping procedures
•Follow LEAN iPad system for product in chutes
•Ensure all utensils being used for food is washed every 4 hours
•Communicate any massive increase/decrease business volume that would impact LEAN system
•Clean area as you go
•Wash hands and change gloves often
Fries
•Ensure fries go immediately from freezer to fryer. Do NOT hold fries in basket
•Ensure fries are at proper temp at 170 or higher, well salted.
•No more than 6 medium fries stocked at all times. Large and Small Fries made to order
•Do not heat any cooked fries.
•Discard fries after 5 minutes holding if not used
•Wash hands and change gloves often
Nuggets and Strips
•Use slotted spoon for nuggets. tongs for strips
•Ensure boxes are clean, tab pushed in, and gloves changed often
•Follow LEAN iPad system to ensure we are not overstocking product
•Ensure timers are being utilized and discard any product after it has timed out, regardless of temperature
•Clean and change food utensils every 4 hours
•Clean area as you go
•Wash hands and change gloves often
Prep
•Follow recipes and proper procedures to ensure all items are made the same
•Clean area as you go
•Wash hands and change gloves often
•Weigh all product to prevent waste
•Follow LEAN system to ensure fresh quality product
•Wash and clean utensils every 4 hours
•Ensure leaf and lettuce are clean
•Proper cleaning procedures being utilized on vegetables
Machines
•Wear clear apron/black apron with clear gloves
•Drop chicken, close lid (when needed), set timer, pick up product, temp chicken
•Temp all Regular Filets and Spicy Filets every batch to make sure product is at 165 or higher for 15 seconds. If product doesn't meet temperature requirements, drop again for another 45 seconds. If it still doesn't meet proper temperature discard
•Set timers when product is brought to centerline
•Keep fryers filled with oil at all times
•Keep area clean and sanitize
Expectations
•Able and willing to stand for long periods of time
•Can lift up to 50 lbs
•Comfortable working around hot equipment and temperatures
•Can spend periods of time in walk in cooler/freezer in temperatures of up to 20 degrees below zero
•Follow and displays proper hand washing procedures
•Knows temperature danger zone and health department requirements
•Use LEAN chicken system and AHA
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