LINE COOK FT

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. Safety Responsibilities and Requirements: • 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. Qualification-Requirements Experience - Education • 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.