Line Cook

Potomac Family Dining Group•La Plata, MD

12d

About The Position

The Line Cook is primarily responsible for preparing food for restaurant guests in accordance with Potomac Family Dining Group and Applebee’s brand standards. The role includes completing prep work, setting up and maintaining a cook station, preparing menu items to established recipes and presentation standards, and ensuring food quality and timely ticket completion. It also involves maintaining food safety and sanitation, managing inventory and waste, receiving deliveries, and performing general utility and dishwashing duties. The position has 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 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 high and low shelves.
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 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.
Travel of less than 5%.

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, quality, and cook times.
Prepare menu items according to Applebee’s recipes and plate-presentation standards.
Keep the work area clean and organized and follow safe, 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.
Temperature-check food items 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, 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, refrigerator equipment, cooking equipment, and floors.
Remove trash and garbage to the dumpster; clean garbage cans and trash areas.
Assemble, maintain, and break down the dishwashing area.
Follow manager instructions and guidance and communicate and behave professionally.