What are the responsibilities and job description for the Grill position at Dairy Queen?
Primary And Secondary Positions - Grill
Fryer Person
Wash hands when leaving/returning to station and at least once every hour.
Primary Duties:
Wash hands when leaving/returning to station and at least once every hour.
Primary Duties:
Fryer Person
Wash hands when leaving/returning to station and at least once every hour.
Primary Duties:
- Prepare fried products in adherence to company standards and procedures quickly and accurately (use timers, portion size, scales, properly salt)
- Spot-check product temperature (chicken, fish, shortening, etc.)
- Use proper tools (tongs, fry scoops, calibrated thermometer, etc.)
- Place cooked products in holding unit following FIFO procedures and set timers
- Clean as you go
- Ensure orders are made in the correct sequence
- Cook according to all health and safety standards (avoid cross-contamination–use appropriate fryer for designated products)
- Remove product with expired hold times and record as waste
- React to and change cooking process as volume changes
- Ensure all soapy/sanitized waters are changed and linens rinsed or changed as needed (wash cloths, hand towels, etc.)
- Stock spot merchandiser (fries, rings, chicken strips, fish etc.)
- Clean cooking utensils
- Filter, fill, and skim fryers
- Clean (sweep, mop, trash, complete wipe down of counters and walls)
- Re-stock paper products and packaging (to-go boxes, sandwich wrappers, fry boxes, liners, paper trays, salad bowls, lids, hot dog trays, etc.)
Wash hands when leaving/returning to station and at least once every hour.
Primary Duties:
- Prepare Grill products quickly and accurately in adherence to company standards and procedures (one flip for burgers, proper temperature)
- Spot-check product temperature (165°F (74°C) for burgers, etc.)
- Use proper tools (tongs, scales, boost pans, spoons, calibrated thermometer, etc.)
- Place grilled products in holding unit, rotate properly (FIFO), and set timers
- Clean as you go
- Ensure orders are made in the correct sequence
- Cook according to all health and safety standards (avoid cross-contamination–raw vs. cooked meat)
- Remove product with expired hold times and record on waste sheet
- Anticipate and react to volume changes
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