Heart of House

CORE JOB FUNCTIONS/RESPONSIBILITIES:Prep and Portion

Get prep list from Manager on Duty (MOD) and prep items according to the need of the shift

Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and FIFO procedures

Clean, sanitize and put away prep items when finished

Portion appropriate items according to MOD's requirements

Track all waste on Waste Sheet per Company Standard ProceduresChip Station

Responsible for all preparation of fried chips, wedges and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris

The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart.

Other duties include: maintaining the fryers and quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide.

The Chip position is also responsible for maintaining a sanitary and clean kitchen workstation.

Help other stations as needed

Grill Station

Grill Station responsible for all preparation of grilled items prepared in the kitchen of the restaurant.

The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart.

Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide.

The Grill Station is also responsible for maintaining a sanitary and clean kitchen work station.

Help other stations as needed

Shake Station

Ensure all sauce pumps are cleaned, filled and in working order

Ensure all sauce and seasoning buckets have been washed and dried

Ensure all seasoning shakers are clean, filled no more than 3/4 full

Prime the sauce buckets-priming rules do not apply to seasoning buckets

Ensure hot wing holding drawers are turned on, are at 180°F with the vents open

Weigh wings to determine cooking time for shift

Help other stations as needed

Southwest Station

Responsible for all preparation of wraps, salads, flatbreads, etc.

Responsible for maintaining cold rail and making sure food is properly stocked

Responsible for maintaining a sanitary and clean work stations

Help other stations as needed

Expo Station

The Expo position functions as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers.

This position also controls food presentation, quality assurance and timeliness of food delivery.

Help other stations as needed

Shift Change Responsibilities

Clean and stock each station following FIFO guidelines

Ensure all soap and sanitizer buckets are changed minimally every four hours

Empty any trash containers that need to be emptied

Wash all necessary dishes

Wash all sauce and seasoning buckets

Notify MOD of any equipment that is not working properly or not being held to proper temperatures

Ensure LDIR and FIFO methods are being followed at all times

Help other stations as needed

Skim, polish, filter, dump fryers-follow your restaurant's filtering schedule

OTHER JOB FUNCTIONS/RESPONSIBILITIES:

Assigned by supervisor (related to the position)

PHYSICAL DEMANDS:The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.Employer: FJC Inc.