Job Description
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Here’s the thing about loaded fries. The magic isn’t hard to make once. Anyone can build one perfect plate. The hard part is building the ten-thousandth one exactly the same. Same weight of topping, same sauce at the same temperature, same bite, whether it’s the first plate of the morning or the last one before close, in this restaurant or the next one we open.
That’s the whole game for us. We cut real potatoes daily, fry in beef tallow, and finish with chef-built toppings made in bulk in a central kitchen and delivered fresh to each site. Bulk is where consistency usually dies. A scoop that’s 20 grams heavy here, a sauce held too hot there, a recipe that drifts a little every time it gets rewritten. We’re building this so that never happens. Every recipe locked to the gram ...