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Food Preparation & Cooking

Signature Frying: Prepare, batter, and deep-fry Mary Brown's signature chicken and taters according to exact brand recipes and timing parameters.

Prep Work: Chop vegetables, mix specialized batters, and portion ingredients ahead of peak hours.

Order Fulfillment: Prepare food items rapidly to fulfill drive-thru, dine-in, and delivery orders.

Holding Stations: Monitor holding warmers to ensure food remains fresh, crispy, and at safe temperatures.

Food Safety & Quality Control

Temperature Tracking: Use thermometers to regularly check internal meat temperatures and log them accurately.

Shelf-Life Management: Label and rotate all raw chicken, prep items, and stock using the First-In, First-Out (FIFO) method.

Cross-Contamination Prevention: Maintain strict separation between raw chicken handling and ready-to-eat food stations.

Kitchen Operations & Maintenance

Equipment Cleaning: Clean, boil out, and safely filter commercial deep fryers daily.

Station Upkeep: Sanitize cutting boards, utensils, prep tables, and line stations throughout the shift.

Waste Tracking: Minimize food waste and accurately log any discarded items or errors for inventory records.

Inventory Alerts: Monitor stock levels of chicken, taters, and oil, notifying the supervisor when supplies run low.

We help in Paper work as well for the eligible Candidates.