Cook/Line Server

Schedule

Monday – Friday, 6:45 AM – 2:45 PM

Pay

$18.00 per hour

Job Summary

• Prepare and cook main entrees and/or sides on the daily menu as assigned by management, strictly adhering to recipe cards.
• Taste products for good quality and texture; ensure items are not over‑salted.
• Place all properly cooked menu items on the serving line and garnish.
• Check temperatures of menu items for required ranges and record on the Production Sheet.
• Utilize progressive cooking throughout the meal as directed by the manager to ensure freshness and quality.
• Replenish food items in steam tables or cold bars as required during service.
• Assist on food serving lines during meal service times.
• Greet and care for customers while working on the serving lines.
• Break down service areas after the meal period ends.
• Maintain kitchen to company sanitation standards.
• Clean assigned equipment, kitchen, storage, and serving areas (preparation tables, steam kettles, ovens, floors, steam tables, etc.).

Culture

• Exhibits a positive, friendly, and respectful attitude toward guests and team members.
• Arrives on time in correct uniform: clean shoes, clean and pressed black pants and shirt, apron, name tag, and a smile.
• Understands job duties and responsibilities, with eagerness to learn and develop new skills.
• Promotes a fun and efficient work environment focused on guest satisfaction.

Responsibilities

• Proper preparation and cooking of specific menu items assigned by the manager.
• Ensure correct quantities and quality of menu items using Recipe Cards and Production Schedules.
• Maintain proper food safety and sanitation procedures per SCDA Food Code and HACCP.
• Follow proper safety procedures, including wearing required uniform and PPE.
• Conduct yourself professionally and orderly per the SFM Code of Conduct.
• Follow manager direction in carrying out assigned duties and procedures.
• Perform other duties or tasks assigned by Assistant Managers or Supervisors, including support for meal production, service, and cleaning.

Requirements

• Strength: Lift up to 40 lbs.
• Posture: Standing 80%, Walking 20%.
• Movement of objects: Frequent.
• Heavy lifting, heavy carrying, pushing, pulling.
• Climbing or balancing: Occasional.
• Stooping: Occasional.
• Reaching: Frequent.
• Handling: Frequent.
• Talking/Hearing: Frequent.
• Seeing: Frequent.
• Temperature variation: Frequent.