Works at any station to prepare and serve quality fast-service foods:
Broiler: Transport boxes of hamburger and whopper patties and buns from storage area to broiler. Places sandwich patty and bun on conveyor to be taken through broiler. Removes from end of conveyor using tongs and places in PHU to maintain heat until final preparation.
Sandwich Prep Board: Listens to orders called to determine type of sandwich to be made. Removes sandwich patty and bun from PHU. Applies condiments, cheese, lettuce, tomato, pickles, onions, etc., according to order. Wraps or places finished sandwich in serving box. Marks wrapping to indicate type of sandwich and extras and marks hold time and places on heat chute.
Fry Station: Checks level of cooking oil and removes or adds appropriate amount of shortening for food to be prepared. Transports food from freezer to refrigerator or work station. Prepares baskets of french fries for busy times. Listens to orders called to monitor to determine food to be prepared. Places food (french fries, onion rings, hash browns) in fryer basket and lowers into appropriate vat. Presses appropriate timer to determine cooking time. Removes from oil, allows to drain, salts (as appropriate), and places in serving container. Is often also assigned to Specialty Sandwich Board.
Specialty Sandwich Board: Transports food from storage freezer/refrigerator to freezer at work site. Listens to orders and prepares ham and cheese, chicken and ocean catch sandwiches, chicken tenders and hot dessert pies. Toasts sandwich buns and prepares sandwich with meat, condiments, and garnishes ordered. Heats dessert pies and ham and cheese sandwiches (if order hot) in microwave. Places chicken tenders in fryer basket, lowers into appropriate vat, and removes after proper cooking time. Wraps finished foods for serving. Is often also assigned to Fry Station.
Expeditor: Assists in food preparation and assembling orders for customers. Reviews order and gathers prepared foods. Places order on dining room tray or in take-out bags. Notifies other food handlers of shortages. Serves shakes, pressing lids onto beverage containers. Places portioned condiments, napkins and straws with orders.
All team members monitor holding time of cooked and prepared foods and discard when time period has been surpassed. When slow, assists in maintaining order and cleanliness of kitchen. Washes trays, pans, racks and other kitchen equipment by hand. Breaks down and cleans kitchen equipment. Wipes surfaces and mops floor.
When designated as a closer, turns off and dismantles cooking equipment. Sanitizes equipment with approved solutions. Climbs 6 foot stepladder to clean hoods and ventilators. Rolls filter pump to fryer, attaches hoses and activates pump to filter oil. At designated intervals, empties oil and discards to hold barrels and cleans vats. Scrubs and hot-hoses floors.