Job Details

Chicken Cutter

As a member of our crew member team, you will create a positive environment for our guests by providing amazing food and excellent customer service. You will work with other team members to ensure guest satisfaction. We'll provide the training you need to feel confident working at any station fry, cashier, prep, seasoning, breading, and expo.

Essential duties and responsibilities include the following. Other duties may be assigned.

The Chicken Cutter is responsible for preparing chicken for frying in a manner that is efficient and meets federal, state, and local health and safety regulations. Although the Chicken Cutter may have little or no direct contact with Angry Chickz customers, this job is essential to the quality of the meals we serve, customer satisfaction, and repeat business.

Follow food safety guidelines. Clean and remove tendon from chicken tenders. Rim chicken tenders as needed. Marinate prepared chicken.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Qualifications:

• Knowledge of food handling procedures and food safety regulations
• Ability to work well in a team environment and communicate effectively with colleagues
• Strong attention to detail and organizational skills
• Previous experience working in a fast-paced kitchen environment is advantageous
• Must be able to work early mornings, evenings, weekends, and holidays.

Work attire: Wear Angry Chickz uniform as well as non-slip shoes required by safety department.

Education/Experience: High school diploma or equivalent is required

Language ability: Able to speak clearly and comprehend directions in English. Able to read English. Ability to read/speak Spanish is extremely helpful but not mandatory.

Physical demands:

• While performing the duties of the job the cook is regularly required to stand and walk for extended periods of time and bend and twist at the waist
• Occasionally required to lift and carry up to 40 pounds
• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food
• Repetitive hand use
• Reaching for items below waist level (retrieving food items from walk-in cooler or drawers), between waist and shoulder level (washing dishes, placing plates on shelf), and above shoulder (retrieving plates or containers from shelves)
• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions)