I looked up CFA kitchen out of curiosity and was surprised to see this as one of the popular videos. Out of pure coincidence, this just happens to be the CFA I work at, and even crazier, the guy in the video JUST stopped working there today. He was a great breader and an awesome manager
Chick fil a was my first job. I worked there for about a year during my senior year in high school. I worked in the kitchen. I mainly packaged the grilled foods, Mac and cheese, cookies, and fries. I worked the fryers and grill too while I was there. It was a fun job but definitely stressful at times
everything is relatively clean (for a breading area), things are labeled, cross contamination safety is being practiced ... very good, good job. (from a ex Line Cook trainer)
Thank you for saying this! These commenter are so smart ass and Hugh and mighty saying oh he'll be fired oh he'll be holding 12 minutes. But he is TRAINING, how can someone learn if he rushes through everything?!
People are complaining about the speed he’s going like HE’S NOT SHOWING YOU A TRAINING VIDEO!!!! Like think about it 🤔 how can you learn if he’s speeding through it??? Then you gone complain about him going too fast and need to slow down smh 🤦🏾♂️
He may have some improvement opportunities, however I give him props for doing this video. We should all be encouraging and uplifting one another to be our best instead of being judgmental. What would Truett do?
"I need you to cook those 4 Filets for 4:20 but I want them prepared and sent out the window in 2 minutes or less. And there are 12 cars outside all wanting CFA sandwiches." This is how it actually is in the kitchen at CFA
If you bread that slow during a lunch rush you will get pulled immediately. Also, when you are doing the nuggets turn the drain pan long ways its fits.
@@kikigarbage if you’re on machines and you call the chicken back and make buns you’re doing something right. Here in LA only leaders and above are buns and machines were able to call chicken and keep an eye on everyone
@@lordfarquaad5268 There are a variety of methods I've seen and used (been with CFA for two years now). e.g., my preferred method for breading fillets is much faster and doesn't sacrifice quality for it. Honestly, my filets might even look better, but I did nothing but bread for 6 months straight so that is to be expected. What I do is this: 1) I take my left hand and grab a fillet by the "tail" and dip in into the milkwash. 2) I then pull it out of the milkwash and gently flick my wrist to get rid of the excess milk a bit quicker. 3) I toss the filet into my coater, skin-side up. 4) my right hand will already have a handful of coater at this point, which I will toss on top of the filet to effectively bury it. 5) I will use my right hand to press firmly onto the fillet in the coater, thus splaying it out and packing the coater onto the fillet. Meanwhile my left hand will be going to grab another fillet by the tail, basically restarting at step 1. 6) While my left hand is dipping a new fillet, my right hand will flip the filet in the coater so that the bone-side faces up. 7) I will then draw the left-hand filet out of the milk and my right hand will re-bury and press the right-hand filet. 8) I will grab the right-hand filet, flick it to remove excess coater, and toss it skin-side up into my transfer pan while my left hand transfers the next filet into my coater. And from there, I just basically rinse, wash, and repeat untill I have the desired number of filets prepped in my transfer pan. It's useful to note that I always place my filets skin-side up, with the tails facing the same direction, in my transfer pan so as to facilitate faster, more accurate loading of the machines (aka friers). There is not a wrong way to bread, per-se. All that really matters is *quality of service* and *speed of service.* Whichever technique you use to accomplish those endgoals does not concern me personally.
Hes doing the same things, but the setup and little details are so wild to me 😂 my boh director would get so pressed by this because of the inefficiency
I work in the kitchen I do almost about everything he’s doing it correct but unfortunately it’s not fast enough specially busy days I found many ways to bread and to fried it’s a stressful Job 😅
All I can say is, I USED to Bread and Open the Back at 5:30 AM everyday basically. This is my AAron showing you the way of someone who does not do this. 4 years here, Never going back🌈
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I will say, when you’re breading regular/spicy filets, it’s much more efficient if you grab the filets, dip them in the milkwash with one hand and bread them in the coater with the other hand and grab another filet and dip in the milkwash as you’re breading the other one
If you do it like that during rush hours you will be behind on time and every customer will be mad for waiting30 minutes or longer to get a fast food sandwich, you gotta use both hands and be as speedy as you can
Clear gloves are supposed to be used by those handling the "machines" or fryers and yellow gloves are supposed to be used by those breading. He should never touch the L without gloves. The thing that bothers me the most about this video is his breading setup. We dont get a huge pan for milkwash like this one does. We also have a pan for strips instead of having to pull them out from under the breading table.
He did a lot of things wrong in that video. That is not the Pathway way to bread nuggets. He didn't even use the transfer pan, the nuggets had too much coater on them, and how he dropped them into the fryer was incorrect too.
I work at one too man but there's times like what he's working where in the reflection their screen isn't full and filled so he was in a down peak period of sales. Meaning he has time for the demonstration/training for others
Yall leave him alone, he's probably nervous af doing this little video and he probably did it for a promotion or something 😂😂😂😂 I ain't gonna lie tho, I was being a little judgemental at first too
Yes it's just one person who does it all, there is only one breading table. And yes it's a LOT of work. Keeping up can be very difficult. That's why sometimes there is a wait on your food, simply because the amount of people who ordered exceed what the breader made. Usually the person breading is a very hard worker and has lots of experience doing it. The breading table must also be cleaned every night which makes it even harder to keep up with all the orders. I worked in a Chick-fil-A kitchen for over 2 years, tough job.
@@kennygriego8288 I currently work in a store that just opened 5 months ago. Breading happens to be my favorite station, although it can gst REALLY tough at times.
Christian Corona yeah man! The whole two in a half years there I’ve been on breading most of the time. Even managing, cause some people just can’t keep up. But in my opinion funniest station in store. But I struggle on primary a lot so I enjoy what I’m usually bad at to get better if that makes sense
Shannon Rozzi yes he did use a lot of gloves but I also work in the kitchen and your supposed to wash your hands after taking your gloves off no matter what.
Each kitchen works completely different, as long as your gloves are on and touching raw, you can take it off (which yours bare hands are clean) and do stuff, BUT if you didn't see, at 7:47 he did touch the raw pan w/out gloves and later on touched the machines/elbow. Also Idk if it's just my kitchen, but for the strips, we drop the strips in the oil and quick pick it up, then drop it again, same with filets...
That’s cool. I hope to get a job at Chick-fil-A soon so was cool to see this done. I’m sorry but what bugged me at the end was - that was the spicy 🌶 fryer - weren’t those regular chicken strips
Strips can be cooked in the spicy fryer due to the fact that it doesn't change the flavor of the strips. It's a very clear and part of the training, just so you know.
He didn’t get rid of the gloves too early he got rid of them in order to drop the chicken yellow is for raw. He also didn’t put on other gloves because you need clear gloves to drop chicken or bare hand in order to not let anything raw touch the machines even if yellow gloves are clean you don’t not touch anything with them besides raw food. So no what he did was right the only think he messed up was grabbing the holder bare handed and not washing his hands before getting new gloves but that’s debatable
I suck at this position, omg is a living hell I think this is the worst thing ever and you have to carry all the chicken and that shit is heavy as fuck.
@@Ta-bh8ky they are a different color because they are marinated in a garlic marinade thing before we get them, and then we filet and marinade them ourselves in a different transfer pan before putting them on the grill.
@@jimcostant wow man you’re comment took me back how the heck was that a year ago. Anyway it’s a great place to work I still am working here. Your first day just don’t stress and people will tell u what to do. Just don’t worry too much
Just be yourself and answer honestly. And just understand that you may not get an offer right away. I have already been through 3 interviews with one location and 1 with another for the past 3 months. I just heard back from the first location that they just got more positions available and they should be setting up one more interview with the owner. You may not have to wait this long in your situation but don't be surprised if it takes a while to possibly get an offer because most Chick-fil-A's have a big team and not all positions need to be filled right away. Just remember to be yourself and treat the interview like a regular conversation with a normal person.
More criticism, My man drops the Damn Filets at 0.8 Drops left, meaning He should show you how they CLEAN THE FILTER. This guy does not work in the Back. Shame on anyone how thinks this Guy as a MANAGER knows WTF HES DOING. Only a Plad Shirt Re Re who is here for the Vid. Sad days for CFA
So many things worn with this video. 1, when you moved from breading station to fryer. You might have taken off your gloves but you should have taken off the apron too. 2nd, you should have let those nugs sit undisputed for a minute or two before moving them. You just knocked off whatever breading you just put on there off. There is more but you need to go watch it and do better. Keep going.
When you bread and especially when you don't have a "machine" person. You have to change your gloves. Especially when you are changing between breading regular and spicy.
I don't think he's stupid, if you have any experience in a professional culinary environment you would know gloves need to be changed constantly, he did however lack on washing his hands between pairs which is just as important but we are humans stuff happens.
I’m a breader at Chick-Fil-A as well and I can promise you that I go through at least a couple boxes in a single 9 hour shift. The coater builds up so much on the gloves it’s almost impossible to bread more than one or two products back-to-back even if you have another person putting the food down for you
You have to change your gloves constantly like the guy above me said the coater builds up on your gloves and you can’t use the same gloves from spicy to regular flour
Hey guys! Sounds like most of you work in the kitchen. I am currently a drive-thru team member and have been contemplating joining the kitchen staff. Is it true that kitchen team members have higher pay? And, based on your experiences, do you think being a kitchen team member is a good option? Any info or tips is much appreciated!
idk if this is true for other chick fil a’s but for us kitchen team members are payed $0.50 more than those in the front. as a kitchen team member working in the front is the easier option, as i sometimes see some members in the front just standing around. in the back there’s usually always something to do, if your chick fil a busy, as ours is almost all the time. working in the back requires you to be fast paced. i personally enjoy it. i always find something to do even if it’s not busy. there’s a true bond between all of us who work in the back. we’re all a big family. you’re also respected more from those in the front. working in the kitchen is quite fun, if i may so myself. i love the fast pace environment and always doing something so that could be why. whether you want to go to the back is personally up to you. if you want the challenge, i’d say give it a try :)
This video help me a lot ! Thanks for sharing it, I’m not gonna judge you could do it better, and by this time I can say you do it better know than you did 1 year ago.
I can tell this guy is not experienced on breading or machine. He was doing everything the hard way to. He took like 20 seconds just breading and pressing down on the filet. Only supposed to press down on it one. Kinda hurts me watching this because I work at cfa in the kitchen 🤣
@@yomomma6377 okay being honest I worked there for 7 months and it was miserable but only because we were understaffed I was prolly the best cook there after basically running most of the back by myself but the work is easy to pick up on and it’s pretty chill you’ll like it if you don’t live in Louisiana where everywhere’s understaffed. Good luck
@@Invisiblehand123 we dunk the chicken in it before using the coated to bread it. It makes the chicken taste better and it makes the coated stick on easier
