Department: Food and Beverage—Main Kitchen
Position: Fryer
Reports To: Kitchen Supervisor/Kitchen Manager
Function: Responsible for the production of chicken, sautéed livers, and mashed potatoes in the proper quantities, quality, and in a timely manner for service to dining room guests.
Work Performed:
1. The daily set up of the fryer area; including turning on the deep fat fryers to proper temperature, making sure that exhaust fans are working properly, accumulation of pans and accessories needed for food storage, and turning on of warming units.
2. Supplying the hot line area with proper amounts of fried chicken, sautéed livers, and mashed potatoes, in accordance to the recipes established by Zehnder’s and in the proper amounts as dictated by the volume of business.
3. Communicates with the head chef, executive chef, and hot line supervisor on duty to assure that the food produced in the fryer area coordinates with the demands of daily business and scheduled banquets.
4. Prepares food for the lower-level service kitchen as necessary.
5. Filters and changes the frying oil on a regularly to ensure quality products.
6. Assists in the production of baked chicken and other banquet items in conjunction with the grill staff.
7. Communicates with the back-room supervisor problems or needs regularly.
8. Communicates equipment problems with the head chef or maintenance.
9. Maintains a clean and sanitary work area in accordance with the guidelines established by the Saginaw County Health Department
10. Maintains a safe work area.
11. Upon closing, cleans the area, filter the oil, and returns any food to their proper location.
12. Any other duties as requested by management.
Physical Requirements: Ability to stand and walk continually, lift minimum of 75 lbs.
Other Requirements: Available to work nights, weekends, and holidays.
Age Requirements: Must be 18 years of age or older.
