FRY GUY Standards -- Resouces/tasks/resp

Follow the uniform and attitude guidelines.
Maintain a fry-product "rotation" during peak times (11-1:30 & 4:45-7:30)
Two baskets of ¾ cooked fries held in the Hatco at all times
20 Onion rings cooked and in the Hatco
2 orders of tots cooked and in the Hatco
6 Tenders & 2 F Chicks in the Hatco (on Sundays, 18 Tenders on Sundays, 2 S Plates)
As soon as an order arrives on the screen, drop the necessary fry products into the fryer to warm them (as needed) and prepare them and put them on the order out table within 45 seconds. While the frys are heating, drop any necessary products to replace any rotation used. All rotation-replacement food should be cooking and the fry order should be on the order-out table within 45 seconds of the order coming up.
Always make sure that the product looks neat on the wax paper or in the to-go packaging. If the paper looks greasy or crumbled, use a new one. Appearances matter.

Cooking Fries: Always keep two full baskets of ¾ cooked fries in the Hatco during peak times (11:30am-2pm and 5pm-7:30pm). As soon as an order arrives, place the appropriate number of fries back into the fryer for 60 seconds, just enough time to warm and crisp them. Dump the fries into the silver pan and lightly salt them, then neatly place them onto a piece of wax paper on a black tray or into a to-go box and set them on the Order Out bar for the bun guy. Your goal is to have these in front of the bun guy BEFORE he needs them. Total cook and prep time should be under 60 seconds. Make fresh as needed if quality demands.*Never serve fries that are not crispy, golden brown, or high quality (unless requested).

Tater tots and Onion Rings: Always keep two orders (20 onion rings) fully cooked in the Hatco during peak times (11:30am-1:30pm and 5pm-7:30pm). As soon as an order comes onto the screen, place an order of tots or onion rings (10 onion rings) onto a piece of wax paper on a black tray or into a to-go box and set it on the order out table BEFORE the bun guy needs it. If the tots or onion rings are not hot and crispy, re-heat them for 45 seconds. If the product quality is not satisfactory DO NOT SERVE THEM. Cook them to order as needed based on quality. However, this product should stay hot and crispy for approximately 10 minutes under the lamp. We will see two orders of tots and onion rings every ten minutes during peak periods. They can be reheated for a short period of time after that. Much longer and they will need to be discarded. Always cook tots and onion rings to order after 7:30. We should never have any to discard at close. Prep time during peak periods: 30 seconds.

Cooking fried chicken: place the chicken into the appropriate bowl that should already be half filled with breader and generously season it with the Chicken Seasoning. Roll the chicken around with your gloved hand until the chicken is fully breaded. Gently place it into the fryer and drop it until it is fully cooked, roughly 4 minutes. Always immediately discard your gloves, wash your hands, and put on new gloves after dropping chicken. After approximately 4 minutes, remove the chicken and place it into the hatco warmer.

Cooking Shrimp: within 15 seconds of a shrimp product coming onto the screen, place the appropriate number of shrimp into the breader bowl which should be half filled with breader. Shake the bowl around until the shrimp is covered with breader, then dump the entire contents into a second empty bowl. Dump the entire contents back into the first bowl, then the second again. After three exchanges, place the sifter into the empty bowl, and dump the mixture onto the sifter. Lift the sifter and the fully coated shrimp should easily come out, leaving the bowl filled with breader. This whole process should take approximately 30 seconds. Dump the breaded shrimp into the fryer and cook until golden brown. Total prep and cook time: 90 seconds.

On Sundays, have 60 shrimp pre-cooked and in the Hatco. As soon as an order comes up, follow the instructions above, and rotate shrimp. Use the oldest first. You should only rotate shrimp from 11:30 - 1:30 on Sunday afternoons.

Cheese and Gravy: some products will have cheese and gravy. You should always use one full scoop of each. Both cheese and gravy should be the appropriate thickness. If they are too thick you won’t be able to pour or stir them well. In this case, add water. It will rarely be too thin, but if so, add more gravy or cheese to thicken it up. It is very important that these are both always piping hot. Make sure the pot is set to the appropriate temperature, and check the thermometer often. These products should both stay between 180-200 degrees. Turn the cooker up or down to keep the products within range.

As soon as the shift is over (after 2pm or after 8:30pm) use the cleaning checklist (need link) to bring the area back to opening-status

As soon as the shift is over (after 2pm or after 8:30pm) use the stocking checklist (need link) so that the area is fully stocked and prepped and ready for the next shift

Use the checklists (opening, closing, etc) to accomplish any other ancillary responsibilities associated with this station.

Have the Shift Lead review each checklist to ensure accuracy before you clock out of any shift.