Line Cook

Applebee's (Potomac Family Dining Group)•Upper Marlboro, MD

14d•Onsite

About The Position

The Line Cook is a labor-oriented position primarily responsible for preparing food for restaurant guests according to Potomac Family Dining Group and Applebee’s brand standards. The role prepares menu items, maintains product quality and presentation, manages food inventory and waste, and keeps cooking and work areas clean and sanitary. It also includes general utility and dishwashing duties as assigned. The position involves working in a fast-paced kitchen environment that may include wet floors, heat, dampness, extreme temperatures, and loud noise. Travel is less than 5%.

Requirements

Must be at least 18 years old.
Friendly and engaging demeanor.
Reading, writing, basic math, and verbal communication skills.
Reliable transportation.
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 day.
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 throughout the work period; ability to balance, bend, stoop, kneel, lift, and regularly carry up to 40 pounds.
Ability to stand for long periods, up to four hours per shift.
Ability to speak clearly and listen attentively to employees, dining room staff, and guests.
Finger and hand dexterity for using small tools and equipment.

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