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 to ensure freshness. Maintain DHEC standards by dating perishable items, disposing of expired products, and reporting quality, waste, or equipment issues to supervisors. Arrive 15 minutes prior to shift, wear nonslip shoes, and complete ServSafe Certification while promoting a positive relationship with team members and guests. Work a flexible schedule including nights and weekends, standing throughout the shift and lifting up to 80lbs.