LINE COOK PT-River Club

FOUNDERS GROUP MCC•Pawleys Island, SC

1d•$18•Onsite

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.

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.
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.

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.