Line Cook

Applebee's (Potomac Family Dining Group)•Winchester, KY

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, maintains quality and presentation, manages cook times and inventory, follows safe food-handling practices, and completes cleaning and general utility work as assigned. The position has no supervisory responsibility.

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.
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 work period; ability to balance, bend, stoop, kneel, lift, and regularly carry up to 40 pounds.
Ability to stand for long periods, up to 4 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 [items 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 station requirements.
Maintain product presentation, product quality, and cook time.
Prepare menu items according to Applebee’s recipes and plate presentations.
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 food temperatures according to Concord requirements.
Receive incoming food.
Clock in tickets and ensure ticket cook times meet or exceed company and brand standards.
Perform general utility work, including scraping and pre-rinsing food from dirty 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; removing trash and garbage to the dumpster; cleaning garbage cans and trash areas; and assembling, maintaining, and breaking down the dish station.