Line Cook

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

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 using Applebee’s recipes and presentation standards, maintains food quality and cook times, and supports safe, sanitary, and organized kitchen operations. It also includes inventory management, receiving food, cleaning duties, dishwashing, and general utility work as assigned.

Requirements

Friendly and engaging demeanor.
Must be at least 18 years old.
Reading, writing, basic math, and verbal communication skills.
Reliable transportation.
Ability to be 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 [period not specified].
Ability to place utensils, plates, pans, and cases on high and low [surfaces not specified].
Ability to respond in emergency situations to avoid imminent danger to self and [others not specified].
Capability to use knives, slicing equipment, and other food-preparation [equipment not specified].
Mobility throughout the work period.
Good balance and ability to bend, stoop, kneel, lift, and regularly carry up to 40 pounds.
Ability to stand for long periods, up to four hours per [period not specified].
Ability to speak clearly and listen attentively to employees, dining-room staff, and [others not specified].
Finger and hand dexterity for using small tools and [equipment not specified].

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 the station.
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.
Take temperatures of food items according to Concord standards.
Receive incoming food.
Clock in tickets and ensure ticket cook times meet or exceed company and brand standards.
Perform general utility work as assigned, including scraping and pre-rinsing food from dishes and placing them in the dishwashing area; washing pots, pans, and trays by hand or machine; washing work-area tables, walls, refrigerator and cooking equipment, and floors; removing trash and garbage to the dumpster; cleaning garbage cans and trash areas; and assembling, maintaining, and breaking down the dish area.