Line Cook

Potomac Family Dining Group•La Crosse, VA

12d

About The Position

The Line Cook is primarily responsible for preparing food for restaurant guests in accordance with Potomac Family Dining Group and Applebee’s brand standards. The role includes completing prep work, setting up and maintaining a cook station, preparing menu items, and ensuring food quality, presentation, and cook times. It also includes safe food handling, cleaning and sanitation, inventory management, waste control, receiving food deliveries, and general dishwashing and utility work. The position has no supervisory responsibilities.

Requirements

Must be at least 18 years old.
Reading, writing, basic math, and verbal communication skills required.
Reliable transportation required.
Ability to work as a team player.
Ability to follow manager instructions and guidance.
Ability to communicate and behave professionally at all times.
Ability to transport cases weighing up to 50 pounds, up to 20 times per shift.
Ability to place utensils, plates, pans, and cases on high and low surfaces.
Ability to respond in emergency situations to avoid imminent danger to self and others.
Ability to use knives, slicing equipment, and other food-preparation equipment.
Mobility required throughout the work period.
Good balance and ability to bend, stoop, kneel, lift, and carry up to 40 pounds regularly and continually.
Ability to stand for long periods, up to four hours at a time.
Ability to speak clearly and listen attentively to employees and dining-room staff.
Finger and hand dexterity for using small tools.
Travel required is less than 5%.

Nice To Haves

Prior kitchen work experience preferred.
ServeSafe Food certificate is a plus.
High school degree or GED preferred.
Bilingual experience is a plus.

Responsibilities

Complete assigned prep work and set up the cook station according to station requirements.
Maintain product presentation, product quality, and cook times.
Prepare menu items according to Applebee’s recipes and plate presentations.
Maintain a clean and organized work area and practice safe, sanitary food handling.
Clean and sanitize the work area before, during, and after work; complete assigned daily and weekly cleaning tasks.
Manage inventory using FIFO and control food waste and spoilage.
Temperature-check food items according to Concord requirements.
Receive incoming food deliveries.
Clock in tickets and ensure ticket cook times meet or exceed company and brand standards.
Perform general utility work, including scraping and pre-rinsing dishes and loading the dishwashing equipment.
Wash pots, pans, trays, work-area surfaces, walls, refrigerators, cooking equipment, and floors by hand or with equipment.
Remove trash and garbage to the dumpster; clean garbage cans and trash areas.
Assemble, maintain, and break down the dish station.