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Fry Cook
2 weeks ago
Summary:The Fry Cook is responsible and accountable for one of the most important tasks in our concept. Frying and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork.Job Expectations:The Fry Cook will work productively in a fast-paced environment, maintain a fast speed of service, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.Duties:Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilitiesAbide by the rules and direction given by the Restaurant Management Team and refrain from insubordinationCommunicate to their immediate supervisor when additional training guidance and practice is neededUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and successGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsWork together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsCommunicate effectively with Team Members and Management to resolve any interpersonal issues as neededFOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKENEnsure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restroomsHandle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant PolicyMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policyfollows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilitiesAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsRequirements:Current student or high school diploma/GED preferredMust be at least 16 years oldAvailability to work EARLY MORNINGS, weekends, holidaysAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 - 75 lbs. comfortablyPositive attitude while conducting any and all dutiesCommitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of viewEffective communicator with Teammates and the Restaurant Management TeamExcellent Time Management SkillsTransportation & Accessibility:Must have reliable transportation to workMust have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.
