LINE COOK FT

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 quality and stock levels, and rotate dry, frozen, and chill products to maintain freshness. Report quality, waste, or equipment issues to supervisors and inform management of ordering needs. Adhere to DHEC standards, date perishables, dispose of expired products, and manage garbage at shift start and end. Arrive 15 minutes prior to shift, wear nonslip shoes, and complete ServSafe Certification. Work flexible schedules including nights and weekends, standing and lifting 50-80lbs. Maintain professional relationships with co-workers and guests while modeling safety guidelines.