Biscuit Baker-Churchs - 633-Westlane-Indianapolis, IN (Indianapolis, IN) - Church's Chicken

ROLE DESCRIPTION SUMMARY:
To supply the service area with 3 fresh and adequate supplies of biscuits, while adhering to and complying with the procedures found in the Lunch/Dinner section, behind the bread tab, of the Product Procedures and Systems Manual and the Biscuits and Sides Module of the All Star Training Program, Accomplish task in a timely, clean, and orderly manner.

JOB DUTIES AND RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Set up biscuit prep station, ensuring that all necessary product and small wares are present and ensure that the Honey Butter Topping is removed from the cooler at least 30 minutes prior to use and that the Biscuit Brush-On is placed in a plastic pan and placed at the biscuit prep station.
• Check all equipment in the baking area and immediately report any malfunction of equipment to the Manager in Charge of the Shift.
• Prepare and refrigerate appropriate number of biscuits based on projected needs provided by the Manager in Charge of the Shift while adhering to proper procedures, outlined in the Product Procedures and Systems Manual, when preparing biscuits.
• Complete a product quality slip with proper hold time and route uncooked biscuits using the first In first out (FIFO) method of rotation.
• Adhere to proper procedures when baking biscuits as outlined In the Product Procedures and Systems Manual and the All Star Training Program
• Maintain a clean work area by practicing a "Clean-as you go" policy while following all of the guidelines/ procedures of sanitation and safety.
• Verify that all necessary products and supplies are stocked and available at the baking area.
• Assists the Manager in Charge of the Shift and other team members in providing quality food, service and cleanliness for guests.
• Perform all other duties assigned by the Manager in Charge of the Shift.

I. PHYSICAL DEMANDS (minimum qualifications needed to perform the Essential Job Functions.):

     A. Lifting Requirement- Medium to Heavy:

          Lifting and carrying 25 to 50 pounds occasionally, and 20 pounds or less frequently.

     B. A COOK MUST BE ABLE TO:

1. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the duration of a full shift (8 hours)
2. Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the restaurant.
3. Ensure that the floor remains free of debris; obstacles, and dry.
4. Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc.
5. Frequently push or pull, trashcans, brooms, mops, and mop buckets.
6. Frequently stoop or squat to reach items on low shelves or on the floor.
7. Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens,
8. Listen to the needs and advice of managers, team members and guests.
9. Continuously use fingers and wrists to bilaterally prepare food, unload boxes, etc.
10. Continuously communicate with and listen to guests, management, and other team members to ensure optimal performance.