LINE COOK FT
About The Position
The Line Cook is responsible for setting up workstations, preparing ingredients, executing menu items according to recipe specifications, and maintaining a clean and sanitary work environment. This role also involves monitoring food quality, managing stock levels, and ensuring timely food preparation. The Line Cook must maintain a positive and professional demeanor, adhere to DHEC standards, and properly manage food products and waste. Additionally, they are responsible for reporting any issues with quality, waste, or equipment to their supervisor and promoting positive team relationships. This is a full-time position that requires arriving 15 minutes prior to the scheduled shift.
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.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
