Line Cook

Applebee's (Potomac Family Dining Group)•Glen Allen, VA

14d

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 according to recipes and presentation standards, monitoring food quality and cook times, and managing inventory and waste. The Line Cook also performs cleaning, sanitation, dishwashing, and other general utility duties as assigned. The position has no supervisory responsibility.

Requirements

Friendly and engaging demeanor.
At least 18 years old.
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 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 throughout the entire shift.
Balance and ability to bend, stoop, kneel, lift, and carry up to 40 pounds regularly and continuously.
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 prep work and set up the cook station according to station requirements.
Maintain product presentation, product quality, and cook time.
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 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 dirty dishes and loading them into the dishwashing area.
Wash pots, pans, and trays by hand or machine.
Wash work-area tables, walls, refrigerator equipment, cooking equipment, and other assigned surfaces.
Remove trash and garbage to the dumpster; clean garbage cans and trash areas.
Assemble, maintain, and break down the dishwashing area.