Kitchen Team Member

Role overview

Askar Brands is looking to add Kitchen Team Members to its cooking team in LaGrange, GA. This position plays an important part in producing food items according to the shift manager’s direction and in line with the cooking standards and procedures in the company’s operating manual. Success in this role depends on working quickly, keeping the area tidy, and following food quality and safety expectations at all times.

Primary duties

• Prepare the batter station, gather the needed small equipment, and mix batter.
• Make sure call sheets are fully completed, displayed, and actively followed.
• Inspect equipment and promptly report any issues in the area to the manager on duty.
• Balance fryer oil correctly and top up shortening so the proper level is maintained.
• Filter and clean fryers at the scheduled times while using all required safety practices and protective equipment.
• Arrange enough chicken in pans to meet operating demand.
• Cook and prepare food items based on business needs and the direction of the manager in charge.
• Ensure all products match the required specifications, procedures, quality standards, and holding-time rules set out in the operating standards manual.

Secondary duties

• Keep the work area clean by using a clean-as-you-go approach and following sanitation and safety procedures.
• Confirm that the batter area has the needed stock and supplies available.
• Keep the cooler orderly and clean.
• Handle other duties assigned by the shift manager.

Physical demands

This role requires the ability to carry out the essential duties with or without reasonable accommodation.

• Medium-to-heavy lifting capacity, including lifting up to 50 pounds often and 75 pounds occasionally.
• Ability to remain standing and/or walking on hard surfaces for periods of up to 8 hours while preparing food, retrieving supplies, and moving items between kitchen, stockroom, prep area, and front line.
• Frequent lifting and stacking of 35 to 50 pounds from and onto shelves, freezers, coolers, and stock areas.
• Occasional carrying of stock items weighing up to 75 pounds from storage and cold areas to other parts of the restaurant.
• Occasional transport of trash bags weighing up to 50 pounds to the outside dumpster.
• Frequent pushing and pulling of equipment such as the batter table, filter machine, trash cans, brooms, mops, and mop buckets.
• Occasional to frequent climbing of a footstool or ladder to reach higher shelves and storage areas.
• Frequent bending or squatting to access low shelves or floor-level items.
• Constant reaching overhead, forward, and beneath shelves, counters, tables, refrigeration units, racks, dispensers, fryers, batter tables, and ovens.
• Continuous handling of different item shapes, sizes, and textures, including dairy, produce, condiments, meat and poultry, bulk stock, and paperwork.
• Continuous use of fingers and hands for food preparation and unloading boxes.
• Continuous communication and listening to customers, managers, and team members.
• Continuous visual awareness of surroundings and item locations to complete work safely and accurately.

Additional information

Employees must be able to perform the essential functions of the job with or without reasonable accommodation.

The role requires following the cooking section of the operating standards manual, including strict observance of holding times and quality procedures.

This is a hands-on kitchen role that requires cleanliness, organization, safety awareness, and the ability to work efficiently under direction during busy periods.