Fry Cook

Job Description

Job Description

Description

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.

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 responsibilities
• Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
• Communicate to their immediate supervisor when additional training guidance and practice is needed
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
• Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
• Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
• Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
• FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN
• Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
• Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results

Requirements:

• Current student or high school diploma/GED preferred
• Must be at least 16 years old
• Availability to work EARLY MORNINGS, weekends, holidays
• Ability to stand for long periods of time and work in a fast-paced environment
• Ability to bend and stoop and lift 50 - 75 lbs. comfortably
• Positive attitude while conducting any and all duties
  
• Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view
• Effective communicator with Teammates and the Restaurant Management Team
• Excellent Time Management Skills

• Must have reliable transportation to work
  
• Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

The 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.