Line Cook / Kitchen Team

About the Role

The Applebee’s line cook completes all assigned prep work and sets up the cook’s station; maintains product presentation, product quality, and cook standards while following all food safety guidelines; and prepares all menu items according to Applebee’s recipes, plate presentations, and specifications. The line cook fosters a culture aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission, and Core Values.

Responsibilities

• Prepare ingredients, then cook and assemble dishes as indicated by recipes
• Perform portion control and minimize waste to keep costs within forecasted range
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times
• Set up and clean station according to restaurant protocol
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the Manager to ensure effective and orderly operations of the restaurant

Requirements

• 1-3 years of experience cooking in a restaurant preferred but not required
• Understanding of cooking methods and procedures, and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated
• Must be able to stand, bend, stretch, and lift and carry heavy materials up to 50 pounds
• Flexibility to work a variable schedule including weekends and evenings

Skills

• Ability to read and interpret documents such as contracts, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of customers or employees
• Ability to solve practical problems and deal with variables in situations with limited standardization
• Ability to interpret instructions furnished in written, oral, diagram, or schedule form

Physical and Mental Demands

• Frequently required to sit, talk, hear, walk, use hands and fingers to feel, handle or operate objects, and reach with hands and arms
• May occasionally lift and/or move objects up to 30 pounds
• Specific vision abilities required include close vision and the ability to adjust focus
• Must work in a team environment and handle a fast-paced setting
• Must be flexible and willing to accept change
• Must have the ability to communicate with others, both verbally and in writing

Work Environment

The work environment requires the ability to perform essential functions in a restaurant setting. On occasion, it may be necessary to travel in an automobile to other locations, either alone or accompanied by a co-worker.