LINE COOK FT-River Club

Set up workstations with ingredients and equipment, prepare ingredients by chopping and peeling, and execute menu items per recipe specifications. Clean stations to ensure a sanitized environment, monitor ingredient quality and stock levels, and rotate dry, frozen, and chill products. Ensure food meets quality and timing standards while maintaining DHEC standards, reporting waste or equipment issues to management. Arrive 15 minutes prior to shift, dispose of garbage, and model safety guidelines including wearing nonslip shoes. Complete ServSafe Certification and work a flexible schedule including nights and weekends.