Fry Cook

Department: BOH
Reports to: Kitchen Manager
Level: Individual Contributor

Feeder Jobs Next Move

 Busser  Busser
 Bartender  Bartender
 W/W  W/W
 Host/Hostess  Host/Hostess
 Plate Nacho  Plate Nacho
 Sauté  Sauté
 Dish  Dish
 Broiler  Broiler
 Quality Team Member
 Coach
 FOH Manager
 Kitchen Manager

Overview:
To prepare all fried foods according to recipe requirements and to
adhere to product sensitivities and plate presentations. To ensure all
prepared foods meet T.G.I. Friday’s standard of excellence.

Responsibilities
 Prepares all fried foods according to recipe requirements and
adheres to product sensitivity and plate presentation guidelines.
 Ensures that all prepared food meets T.G.I. Friday’s standard of
excellence.
 Keeps updated on recipe changes. Ensures proper execution of
recipe procedures to maintain a high quality and consistent
product.
 Keeps entire kitchen clean; stocks and sets up rotation.
 Keeps prepared food continuously moving out of the kitchen.
 Communicates ticket times and potential problems with the service
staff, kitchen staff and Managers.
 Completes assigned prep work for stocking and set up of station.
Breaks down and cleans station thoroughly every day.
 Requisitions products on a timely basis. Operates and maintains
equipment properly.
 Cleans and sanitizes throughout the shift.
 Ensures proper rotation of all products and stocks products to par.
Labels, day dots and signs all products. Obtains Manager signature
on all products.

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 Keeps immediate supervisor promptly and fully informed of all
problems or unusual matters of significance and takes prompt
corrective action where necessary or suggests alternative courses
of action which may be taken.

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Relationships
 FOH Team Members
 BOH Team Members
 Management Team
 Guests

Physical Requirements/Work Environment

 Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per
shift: places these items on high shelves and in walk-in freezers
 Frequent bending and stooping
 Works indoors 75%; outdoors 25%
 Works frequently in a hot and damp environment
 Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping
 Uses hands 99% of the time
 Stands and walks most of 6-8 hour shift
 Must be able to hear kitchen, window person and/or Manager
requests in the midst of loud background noise

Skills/Qualifications
 Must be able to perform multiple tasks, while maintaining required
standards of operation, in daily activities.
 Must also be able to perform duties that ensure Guest satisfaction.
 Must produce items exactly according to recipe to ensure Guest
satisfaction and control food costs.
 Must follow food handling and sanitation procedures to control food
costs and ensure Guest and Team Member safety.
 Must be able to read Guest orders

Competencies
 BOH Competencies

Carlson Attributes
Individual Contributor and Technical Expert Attributes

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