LINE COOK PT - Pine Lakes
About The Position
Duties and 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. QualificationsSafety Responsibilities and Requirements: • 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. • Must wear nonslip shoes • Take personal responsibility for safety every day. • Follow all safety procedures as stated in employee handbook and safety manual. Qualification-Requirements Experience - Education • 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.
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.
- Must wear nonslip shoes
- Will be able to complete ServSafe Certification.
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.
- 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.
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
