Chick-fil-A Mall Road Waffle Fries Training Guide

Make is Safe. Make it Fast. Make it Right. Page 1

Standards Notes
1. Use a cart to transfer fries from the walk-in freezer to the upright freezer to maximize
1. The upright freezer on Primary holds eight cases of fries.
efficiency.

2. The horizontal freezer on Secondary holds 2 cases of fries.

2. You can carry the cases of fries to the freezer or use a cart.

Stocking the 3. Do not remove bags of fries from the cases. Leave them in 3. This minimizes fry breakage, helps us control food cost, and ensures the Guests receive large
Fry Freezer the case.
fries in their carton vs. broken crumbs. If you are only cooking half a bag, you can place the
4. When stocking fry freezers, place the boxes upright so that opened bag in the freezer outside of the box.

the bags stay in position properly. 4. This is so that when opening the box properly, the bottom will have the fullest side making
taking out the bags easier.
1. If you are on Secondary fries and need to restock cartons, ask the Primary fries Team Member
1. Medium and Large fry cartons are kept below the Primary fry to pass you cartons to stock. It is inefficient to walk around and get them yourself.

station.
2. If the boxes containing the restock are empty, this is also where those will be found. The last
2. Small fry cartons are located on the shelving unit across from place to check before asking a Leader for help is directly under the Primary Screens station.

Stocking Fry the fry freezer.

3. If you are on Secondary fries and need to restock bags or salt, ask the Primary fries Team
Supplies 3. Salt is located above the Primary fry open fryer.
Member to pass you bags or salt to stock. It is inefficient to walk around and get them
4. Keep your work station stocked at all times.
yourself.

5. The fry cartons have their own holding chute that are labeled 4. Both primary and secondary containers are stocked the same way for consistency.

accordingly and hold a little over a full sleeve of fry cartons. 5. From left to right they are labelled S - small, M - medium, M - medium, and L - large and can
be stocked when the carton holding chute is almost empty.
1. Hang a basket onto the front of the vat, open the frozen fry
1. Do not fill the fries above the top metal line in the basket. Do not put frozen fries into the
bag by ripping the center vertically and then tearing
basket unless they will be immediately cooked. If frozen fries are kept in the basket above the
horizontally so that only one side of the top of the bag is
oil, it will cause them to become soggy after cooking.

opened, and pour the fries from the bag into the hanging
2. If dropping two baskets at a time, you must press a timer button for each basket. The fries
basket.

will not cook properly if only one button is pressed for two baskets.

2. Lower the basket into the oil and press the “1” Timer button.

3. No notes.

3. Shake the basket gently, immediately after dropping into the

4. Do not leave the basket above the fryer with cooked fries. The heat from the oil will cause the
oil to separate the frozen fries from one another.

fries to become soggy.

Cooking and 4. When the timer is finished, press the “clock” button to stop
5. Do not dump new fries onto old fries. Use or discard the old fries before putting the new fries
the timer. Pull the basket out of the fryer. Shake the basket
Serving Fries gently for two seconds to remove excess oil.

into the station.

6. Use one click of salt for a half basket of fries. Use two clicks of salt for a full basket.

5. Dump the fries into the fry station

7. Weigh two of each size fry to calibrate the feel in your hand so that you properly portion the
6. Salt the fries using the salt dispenser, and then use the fry
fries. This helps maintain quality and reduce waste. Keep the scale next to you and continue
scoop to disperse the salt among all the fries.

to weigh a variety of fries throughout your shift (every 5-10) so that you remain calibrated.

7. Use the scoop to transfer the fries to the carton/bag; 3.4 oz

8. Fries are good for 5 minutes in the bin, but then reduce to 2 minutes once packaged. Avoid
for smalls, 4.4 oz for mediums, and 6.3 oz for larges.

cooking too many fries or serving old fries

8. When the 5 minute timer sounds, you must discard the fries.

9. When emptying a case of oil, let the jug hang upside down over the fryer to ensure all oil is
9. Do not put oil into the machine from the top vat. Only pour
completely drained from the jug. Pennies matter!
oil into the jib below.
 Chick-fil-A Mall Road Waffle Fries Training Guide
Make is Safe. Make it Fast. Make it Right. Page 2

Standards Notes
1. The fryer will need to be cleaned after 99 cooking cycles. The machine will alert you to this.
1. This is to ensure residue does not build up on the coils and ruin the oil before its expected life span
2. Remove the fry baskets.
expires.

3. Skim the top of the oil with a skimmer to remove excess floating crumbs.
2. No notes.

4. When done, press the “1” button and open the drain by pulling out the black nob.
3. The skimmer and brushes should be below the soup pots. When skimming, dump the crumbs
5. Using the heat resistant gloves, remove the wire shelf at the bottom of the vat once the oil onto a used and empty fry bag that is in the trash can to ensure the oil and crumbs do not melt the
drops below it and you can see it.
trash bag.

Cleaning 6. Use the gong brush to swirl the oil, clean the coils, and loosen the residue at the bottom of
the vat. Use the poker brush to clear the drain and clean in between and behind the right
4. The “1” and “3” buttons represent “yes” or “no”, respectively, as possible to answers to whether or
not you are finished skimming the oil

the Fryer and left side of the coils.

5. Place it on top of the baskets that you already removed.

7. One minute after the display reads “Washing”, it will then read “Close Drain”. Close the drain 6. Do not use the poker brush between the front or back of the well and coils. This could damage
by pushing the black nabbed handle in all the way.
other equipment inside the vat.

8. Before the oil pumps too high, use the heat resistant gloves to replace the wire shelf in the 7. This allows the oil to refill the vat.

bottom of the vat, and place the baskets on top of the wire shelf.
8. No notes.

9. When it is finished pumping, ensure the oil level is above the coils and then press “yes” to tell 9. Do not put oil into the top of the machine. Only pour oil into the jib. Do not press “yes” if the oil is
the machine that the oil level is enough below the coils. This will cause the machine to catch fire.
1. Handwashing is the single most effective way to prevent the spread of illness. Make sure you use
the proper procedure as outlined on the sidekick training aid near the handsink.

1. Wash your hands when you arrive, at least once per hour, when changing tasks, after 2. If you call off or need to leave, ensure it is because of one of these reasons. You must inform a
touching your phone, in the restroom after using the restroom and again after returning from leader of the reason so that it can be appropriately documented.

the restroom.
3. This reduces/eliminates cross-contamination of bacteria that may be on personal items getting into
2. Do not come to work or remain at work if you experience the following symptoms: fever/sore food items. All beverages must be in a cup with a lid and a straw.

throat, vomiting, diarrhea, jaundice (yellowing of the skin/eyes), or lesions with pus.
4. This is to prevent cross-contamination.

3. Store personal items or beverages in their appropriate, marked space.

5. This is to prevent the spread of germs.

Food Safety 4. Do not touch your hair or face when working. If so, wash your hands after.
6. This is unprofessional and could pose as a food safety risk in the event that spittles fly out of your
5. If you cough or sneeze, do so into the crook of your elbow.
mouth or your gum falls out.

6. Do not chew gum while working.

7. An official Chick-fil-A hat or a hairnet will suffice.

7. All hair must be contained in a hair restraint.

8. If the machine is low on oil, it could cause the fries to not cook properly thus creating a Food Safety
8. Always ensure oil levels are maintained at the dimple in the jib.
risk.

9. Fries should remain frozen until they are dumped into the fry basket and immediately cooked.
9. This ensures not only high quality product but also minimizes the Food Safety risk as fries are a
10. Fries should be discarded after their hold time has expired. Time/Temperature Control Food.

10. This ensures not only high quality product but also minimizes the Food Safety risk as fries are a
Time/Temperature Control Food.
1. This includes belt, shirt (tucked in), Shoes for Crews, name tag, and pants.

1. You must always be in full uniform at all times.

2. This includes sweaters, jackets, cardigans, etc.

2. Only official Chick-fil-A outerwear is allowed.

3. This is to minimize hair falling into food.

3. All hair must be pulled back and out of the face.

Appearance 4. Only studded earrings are allowed.

4. No hoops or dangling earrings are allowed for food and Team Member safety.

5. This includes hats and headbands/headwraps.

5. All headgear must be official Chick-fil-A gear, or it must be red, black, or white.

6. Underneath nails contains about 80% of the germs on your hands. Polish could chip off and
6. Nails must not have any polish or paint, and they must not extend beyond the tips of fingers.
become a physical contaminant.
1. When not in use, aprons should be hung on the hook by the glove shelf or on the hook by the
breading table. If you are finished with your apron, discard it in the dirty apron bin.
1. Do not leave aprons in any other spot in the kitchen.

2. Place all opened packages of bowls, lids, and clamshells above the hot holding station.
2. Do not leave opened packages of bowls, lids, or clamshells in any other place.

3. All trash should be changed at 10:30am, 1:30pm, 5:00pm, and closing.

3. This helps maintain a clean floor and clean workspace.

Cleanliness 4. All kitchen floors should be swept at 10:30am, 1:30pm, 5:00pm, and closing.
4. This helps maintain a clean floor and clean workspace.

5. Put empty boxes directly in the compactor. Drain all oil from oil containers, place the box in 5. This helps maintain a clean floor and clean workspace and reduces oil waste.

the cardboard compactor, and place the empty jug in the trash compactor.
6. This keeps bacteria levels down on our food contact surfaces.

6. Wipe countertops with a KICS wipe every hour.

7. This helps maintain a clean and organized work environment.
7. Wipe down fryer shelves every hour.
1. Use the Core 4 at all times.
1. Create eye contact, share a smile, speak in a friendly tone, and always say “My Pleasure!”.

Hospitality 2. Always use the language of hospitality. 2. “Certainly!”, “My Pleasure!”, “meals”, “beverages”, “entrees”, etc.

Job Duties 1. Serve the Guests. 2. Help your Neighbors. 3. Clean your workstation. 4. Stock your workstation.