Fryer Cook/Line Cook

Fryer Cook/Line CookThe Fryer Cook/Line Cook is responsible for preparing high-quality seafood and kitchen menu items following Fiery Crab recipes, portioning, and presentation standards. This role supports the overall kitchen operation by maintaining a clean, organized workstation, ensuring consistent product quality, and working efficiently during peak service hours. The cook must uphold food-safety standards and contribute to a positive team environment. Cooking & Food PreparationOperate deep fryers, grills, saut stations, and other cooking equipment safely and efficiently. Prepare and cook all fried items (shrimp, catfish, fries, chicken wings, etc.) according to Fiery Crab standards. Execute line-cook duties including grilling, sauting, boiling, portioning, plating, and prepping ingredients. Maintain correct cook times, temperatures, and product rotation. Ensure accuracy and consistency with every plate before passing to expo. Safety, Cleanliness & SanitationFollow all health codes, ServSafe practices, and Fiery Crab kitchen SOPs. Keep fryer and line stations clean, sanitized, stocked, and organized throughout the shift. Filter and change fryer oil as needed and maintain proper equipment functionality. Label, date, store, and rotate ingredients using the FIFO method. Prevent cross-contamination with proper utensil, glove, and station management. Operational EfficiencyMaintain expected ticket times while managing multiple orders during rush periods. Coordinate with expo, other line cooks, and kitchen managers to ensure smooth service. Maintain par levels and assist with restocking and prep work. Report low inventory, equipment issues, or safety hazards immediately. Teamwork & CommunicationWork respectfully and collaboratively with the entire kitchen and FOH team. Follow direction from managers and chefs to ensure consistency and efficiency. Assist other stations (prep, dish, grill, etc.) when business needs require.