Description
Prepare and cook fried foods in a fast-food kitchen with a limited menu. Operate large-volume deep fryers and related equipment to bread, batter, fry, hold, and portion items while maintaining quality, speed, and food safety.
- • Maintain sanitation, health, and safety standards at the fry station.
- • Clean and sanitize fryers, baskets, hoods, work surfaces, and utensils.
- • Operate deep-fat fryers and hot-holding equipment safely and efficiently.
- • Read tickets and cook fried items to order, managing multiple baskets simultaneously.
- • Bread, batter, and season products according to recipes and specs.
- • Wash, cut, and prep foods designated for frying.
- • Measure and mix ingredients for batters and breading.
- • Cook and package batches of fries, chicken, fish, and sides, holding to spec until sold.
- • Verify doneness, quality, and portion sizes; record temps as required.
- • Maintain correct oil levels and temperatures; set timers and follow fry times.
- • Filter, top off, and replace fryer oil; dispose of waste oil per policy.
- • Rotate hot holding using FIFO; track hold times and discard expired product.
- • Stock and restock the fry station, freezers, and display bins.
- • Prevent cross-contamination and allergen contact using designated tools and vats.
- • Pre-cook or blanch items (e.g., fries, bacon) for later finishing.
- • Communicate with expediters and line cooks to coordinate ticket timing.
- • Receive deliveries and store supplies to proper temperature.
- • Break down, deep-clean, and reassemble fryers during closing or scheduled maintenance.
- • Serve finished items at the pass or counter as needed.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Last reviewed: Jan 2026
