KKC Food Specialist

Description

Summary: The Krispy Krunchy ChickenTM (KKC) Food Specialist reports to the Food Service Category Manager. The

KKC Food Specialist is responsible for all aspects of KKC food offerings, including preparing and cooking food products in

a timely, clean and orderly manner according to established specifications and procedures and for adhering to all safety

and cleanliness standards as well as training new and existing KKC employees.

Minimum Qualifications and Prerequisites

 Must be at least 18 years of age.

 High School diploma or GED preferred.

 Must be able to legally work in the United States.

 Must be able to travel from store to store as needed.

 Must be able to pass a motor vehicle record check.

 Have reliable transportation to travel from store to store as needed.

 Outstanding customer service skills.

 Have a positive attitude and promotes the company and is a team player.

 Must have basic computer skills.

 Must be well organized and manage time well.

 Possess good people interaction skills.

 Must be able to lead and direct the work of others and efficiently train new and existing employees where needed.

 Must be able and willing to cover shifts in the event of staff shortages.

 Must be able and willing to work as scheduled by management. Schedule must be flexible to include being

available to work from 7:00 a.m. to 8:00 p.m. all days of the week.

 Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the

duration of a full shift (up to 8 hours).

 Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers,

coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and

freezers to other areas of the store.

 Occasionally, lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.

 Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms.

 Frequently push or pull batter table, filter machines, trashcans, brooms, mops, and mop buckets.

 Frequently stoop or squat to reach items on low shelves or on the floor.

 Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink

dispensers, fryers, batter table and ovens.

Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to,

dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.

 Continuously use fingers to bilaterally prepare food, unload boxes, etc.

 Continuously communicate with and listen to guests, management, and other team members to ensure optimal

performance.

Essential Sales Duties and Responsibilities

 Provide Excellent Customer Service Skills in all interactions and ensure that all food offerings are available for

customer purchase at assigned times.

 Follow all standard kitchen procedures and preparation methods as described by management and KKC.

 Maintain par level sheets to ensure successive shifts are prepared upon arrival.

 Pan sufficient chicken for operational needs and prepare batter mix.

 Manage food costs by accurately weighing and measuring ingredients according to established recipes.

 Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares.

 Prepare and cook all Food products as dictated by the needs of the business and the direction of management

and use fryers with shortening at 340-360 degrees F.

 Ensure all food product meets specifications, procedures and quality standards, including strict observance of

designated holding times and temperatures.

 Return batter and chicken to the cooler when finished cooking.

 Code dates and rotate each product using the first in, first out (FIFO) method of rotation on all products including

freezer, cooler, dry, prepared, etc.

 Maintain sufficient shortening to ensure proper shortening levels.

 Effectively communicate with staff and management on current food levels and preparation lists.

 Filter and clean all fryers at the designated times while following ALL guidelines of safety (including the use of

provided safety equipment)

 Maintain a clean work area by practicing the 'clean-as-you-go' practice, while following all of the company and

state mandated guidelines/procedures of sanitation and safety.

 Ensure floors remain free of obstacles, debris, and are kept dry.

Verify all necessary products and supplies are stocked and available at the batter area.

 Maintain organization and cleanliness of the cooler.

 Ensure dish sink is set up to wash, rinse, and sanitize.

Properly label all items and manage spoiled and expired product.

 Adhere to all company policies and procedures.