Blue Sky Fry Cook

The fry cook is responsible for preparing fried foods accurately, consistently, and efficiently while maintaining proper fryer operation, food quality, and food-safety standards. The fry cook is also responsible for battering product, according to Blue Sky standards, as needed for each order, by the correct amount and not over making product, causing product loss.

Key Responsibilities

• Operate fryers safely and according to Blue Sky procedures.
• Cook products to the proper time, temperature, and quality standards.
• Maintain proper oil levels and monitor oil quality throughout the shift.
• Prevent cross contamination between products. Using correct fryers for the correct product.
• Read and understand order tickets and KDS screens accurately.
• Keep the fryer station clean and organized. Cleaning the fryers nightly to reduce and avoid oil buildup outside of the fryers.
• Follow proper product rotation and storage procedures.
• Communicate with the grill, expo, and other kitchen stations to ensure orders are completed accurately and in a timely manner.
• Monitor cooking times and prioritize products appropriately during busy periods.
• Properly filter, clean, and maintain fryers according to restaurant procedures. Fryers are to be filtered twice daily and fryers are to be completely emptied and deep cleaned once every two weeks, or earlier if management deems it necessary.
• Follow all food-safety and sanitation requirements.

Expectations

The fry cook is expected to show up to work on time, in uniform, and ready to work. The fry cook must also work quickly without sacrificing quality. The station should remain clean, stocked, and organized throughout the shift. Communication with management and teamwork are essential at all times. Quality, cleanliness, organization, and food safety are priorities at all times.

Prior experience preferred.