Line Cook

POSITION SUMMARY: Labor orientated position primarily responsible for food preparation for guests in the restaurant according to Potomac Family Dining Group and Applebee’s brand standards.ESSENTIAL DUTIES AND TASKS:Completes all assigned prep work and sets up cook station according to stationMaintains product presentations, product quality, and cook timePrepares all menu items according to Applebee’s recipes, Plate Presentations, andMaintains a clean and organized workPractices safe and sanitary food handling at allCleans and sanitizes the work area before, during, and after theCompletes assigned daily and weekly cleaningEffectively manages inventory using FIFOControls food waste, spoilage and foodTemps all food items per ConcordReceives all incoming foodClocks in tickets and assures ticket cook times meet or exceed company and brandGeneral utility work as assigned including:Scrapes and pre-rinses food from dirty dishes and places them in the dishwashingWashes pots, pans and trays by hand and/orWashes work area tables, walls, refrigerator equipment, cooking equipment, andRemoves trash and garbage to the dumpsterCleans garbage cans and trashAssembles, maintains and breaks down dishEQUIPMENT/ COMPUTER SKILLS:Broiler, Grill and Mid Stations within a kitchenWeight and measurement devicesCooking tools and utensilsDishwashing station and equipmentOperation of cleaning tools such as cleaning cloths, buckets, brooms, mops, hosesPots, Pans and traysComputer monitor and kitchen order management systemsSUPERVISORY RESPONSIBILITY: None.MINIMUM QUALIFICATIONS:Friendly and engaging demeanor18+ years oldPrior kitchen work experience preferredServeSafe Food certificate a plusHigh School Degree or GED preferredReading, writing, basic math, and verbal communication skills requiredBi-lingual experience a plusReliable transportation requiredAbility to be a team playerAbility to follow manager instructions and guidanceAbility to communicate and behave professionally at all timesPHYSICAL DEMANDS:Transport cases up to 50 pounds up to 20 times perAbility to place utensils, plates, pans and cases on both high and lowAble to respond in emergency situations to avoid imminent danger to self andCapable of using knives, slicing equipment and other food preparationMobility required during the entireA good sense of balance and the ability to bend, stoop, kneel, lift, and carry up to 40 pounds on a regular and continuingStanding for long periods of time, up to 4 hours perAbility to speak clearly and listen attentively to employees, dining room staff, andFinger and hand dexterity for using small tools andTravel: Less than 5%WORKING CONDITIONS: Subject to wet floors, hot and damp environment, extreme temperatures, and loud noises, fast-paced.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.