LINE COOK FT

FOUNDERS NATIONAL GOLF LLCConway, SC
$16 - $20Onsite

About The Position

We are seeking a motivated and experienced Line Cook to join our team at Wild Wing in Conway, SC. The ideal candidate will be responsible for preparing menu items according to recipe specifications, maintaining a clean and organized workstation, and ensuring the quality and freshness of ingredients. This is a full-time position with a salary range of $16.00 - $20.00 per hour.

Requirements

  • Previous cooking experience is required.
  • Must be able to work a flexible schedule to include nights and weekends.
  • Ability to stand throughout shift.
  • Ability to lift a minimum of 50-80lbs.
  • Will be able to complete ServSafe Certification.
  • Must wear nonslip shoes.
  • Actively demonstrate, encourage, and model safety guidelines in accordance with the law.
  • Report safety or hazard concerns to management immediately.
  • Report any work-related injury to management immediately.
  • Take personal responsibility for safety every day.
  • Follow all safety procedures as stated in employee handbook and safety manual.

Responsibilities

  • Set up workstations with all needed ingredients and cooking equipment.
  • Prepare ingredients to use in cooking (chopping/peeling vegetables, cutting meat, etc).
  • Execute menu items per recipe specifications.
  • Clean up station to ensure an orderly and properly sanitized environment.
  • Monitor quality of ingredients and keep appropriate stock levels.
  • Ensure that food comes out simultaneously and to FGI’s quality and timing standards.
  • Maintain a positive and professional approach with co-workers and guests.
  • Properly rotate all dry, frozen, and chill products to ensure freshness.
  • Monitor stock levels and inform manager of what needs to be ordered.
  • Reports any quality or waste issues to supervisor.
  • Maintains DHEC standards.
  • Date and record all perishable food products and properly dispose of expired product.
  • Properly dispose of garbage at the beginning and end of shift.
  • Reports any equipment issues to the food and beverage manager or chef.
  • Promotes a positive relationship with team members across each department.
  • Additional duties as assigned and arrive 15 minutes prior to shift.
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