LINE COOK FT

Founders Group Mcc; Grande Dunes (SC); On-site; USD 22,041 - 27,552; Full time

Job summary

Founders Group MCC is hiring a line cook for Grande Dunes - Myrtle Beach, SC. You will set up stations, prepare ingredients, and execute menu items while maintaining sanitation and safety standards.

Experience in cooking is required, with a flexible schedule including nights and weekends. You must be able to stand for long periods and lift 50-80 lbs; ServSafe Certification is required or will be completed.

Qualifications

• Previous cooking experience is required.
• Flexible schedule including nights and weekends.
• Ability to stand throughout shift.
• Ability to lift a minimum of 50-80 lbs.
• ServSafe Certification will be completed.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping/peeling vegetables, cutting meat, etc).
• Execute menu items per recipe specifications.
• Maintain sanitation and safety standards in the kitchen.
• Monitor stock levels and inform manager of what needs to be ordered.
• Reports any quality or waste issues to supervisor.
• Promotes a positive relationship with team members across departments.

Skills

Cooking experience

Flexibility schedule

Stand for long hours

Lift 50-80 lbs

Education

ServSafe Certification

Job description

Job Details

Job Location: Grande Dunes - Myrtle Beach, SC 29579

Salary Range: $16.00 - $20.00 Hourly

Job Category: Restaurant - Food Service

Duties and Responsibilities

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping/peeling vegetables, cutting meat, etc).
• Execute menu items per recipe specifications.
• Clean up station to ensure an orderly and properly sanitized environment.
• Monitor quality of ingredients and keep appropriate stock levels.
• Ensure that food comes out simultaneously and to FGI’s quality and timing standards.
• Maintain a positive and professional approach with co-workers and guests.
• Properly rotate all dry, frozen, and chill products to ensure freshness.
• Monitor stock levels and inform manager of what needs to be ordered.
• Reports any quality or waste issues to supervisor.
• Maintains DHEC standards.
• Date and record all perishable food products and properly dispose of expired product.
• Properly dispose of garbage at the beginning and end of shift.
• Reports any equipment issues to the food and beverage manager or chef.
• Promotes a positive relationship with team members across each department.
• Additional duties as assigned and arrive 15 minutes prior to shift.

Safety Responsibilities and Requirements

• Actively demonstrate, encourage, and model safety guidelines in accordance with the law.
• Report safety or hazard concerns to management immediately.
• Report any work-related injury to management immediately.
• Must wear nonslip shoes.
• Take personal responsibility for safety every day.
• Follow all safety procedures as stated in employee handbook and safety manual.

Qualification-Requirements Experience - Education

• Previous cooking experience is required.
• Must be able to work a flexible schedule to include nights and weekends.
• Ability to stand throughout shift.
• Ability to lift a minimum of 50-80lbs.
• Will be able to complete ServSafe Certification.