• Cook fried chicken, catfish, shrimp, wings, fries, and sides.
• Maintain proper oil temperature.
• Follow portion and cook-time standards.
• Avoid overcrowding fryers to preserve quality.
• Breading and seasoning proteins.
• Preparing batters and dredges.
• Portioning items for service.
• Skim fryers regularly.
• Filter oil as scheduled.
• Report oil quality issues or equipment problems early.
• Communicate when fried items are needed for plating or combination plates.
• Support plating when volume spikes.

Esther has always wanted to provide an ambiance of fellowship and e...