Line Cook

Potomac Family Dining Group•Glen Allen, VA

12d

About The Position

The Line Cook is primarily responsible for preparing food for restaurant guests according to Potomac Family Dining Group and Applebee’s brand standards. The role includes completing prep work, setting up and maintaining cook stations, preparing menu items to recipe and presentation standards, managing food inventory and temperatures, and maintaining a clean, organized, and sanitary work area. The position also performs general utility and dishwashing duties. There is no supervisory responsibility.

Requirements

Must be at least 18 years old.
Friendly and engaging demeanor.
Reading, writing, basic math, and verbal communication skills.
Reliable transportation required.
Ability to work as 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 shift.
Ability to place utensils, plates, pans, and cases on both 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 shift; ability to balance, bend, stoop, kneel, lift, and regularly carry up to 40 pounds.
Ability to stand for long periods, up to four hours at a time.
Ability to speak clearly and listen attentively to employees and dining-room staff.
Finger and hand dexterity for using small tools.

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 cooking times.
Prepare menu items according to Applebee’s recipes and plate presentation standards.
Maintain a clean and organized work area.
Use safe and sanitary food-handling practices.
Clean and sanitize the work area before, during, and after the shift.
Complete assigned daily and weekly cleaning tasks.
Manage inventory using FIFO and control food waste and spoilage.
Check food temperatures according to Concord requirements.
Receive incoming food deliveries.
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 dishes and loading them into the dishwashing machine.
Wash pots, pans, and trays by hand or machine.
Wash work-area tables, walls, refrigerators, cooking equipment, and floors.
Remove trash and garbage to the dumpster and clean garbage cans and trash areas.
Assemble, maintain, and break down the dish station.