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Grill
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Full-time
- Wash hands when leaving/returning to station and at least once every hour.
- Spot-check product temperature (chicken, fish, shortening, etc.)
- Cook according to all health and safety standards (avoid cross-contamination–use appropriate fryer for designated products)
- Stock spot merchandiser (fries, rings, chicken strips, fish etc.)
- Clean (sweep, mop, trash, complete wipe down of counters and walls)
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