PRIMARY RESPONSIBILITY: Completes all assigned prep work and / or sets up the line / cooks station as prescribed by Applebee's. Completes all line checks and other checklists as assigned by Management. Maintains a sanitary and clean work space. Prepares all menu and food preparation items according to Applebee's recipes, plate presentations and specifications achieving rigid quality standards and cook / prep times. SPECIFIC FUNCTIONS AND DUITES: 1. Prepares menu items according to Applebee's recipes, plate presentations and specifications. 2. Completes the assigned hot and cold prep work. 3. Sets up and breaks down work stations according to Applebee's charts, diagrams and checklists. 4. Practices sanitary and safe food handling procedures at all times. 5. Maintains a clean, organized and sanitary work area before, during and after a shift. 6. Completes assigned daily and weekly cleaning projects. 7. Takes part in any and all company related initiatives and activities such as gift card sales and promotions, charitable programs and related meetings, etc. 8. Any and all other operational task as assigned by Management. QUALIFICATION STANDARDS 1. Must be at least 16 years of age upon date of hire. 2. Transports, lifts and stocks onto shelves cases up to 50 pounds a minimum of 10 times per day. 3. Ability to place plates, utensils, pans, pots and miscellaneous kitchen small-wares on both high and low shelving. 4. Reading, writing, basic math and verbal communication skills required. 5. Works in a hot, noisy and fast paced environment. 6. Mobility required during the entire shift. 7. Must have appropriate organizational skills and work well under pressure. 8. Able to respond quickly in an emergency situation to avoid imminent danger to self and others.
PHYSICAL REQUIREMENTS 1. Must be able to speak clearly and listen attentively to all fellow Team Members, Managers and Cooks. 2. Must be able to read and write to facilitate proper communication and fill in required forms and check lists. 3. Must possess finger and hand dexterity for using small tools, kitchen equipment and sharp knives. 4. Must demonstrate coordination and balance while moving quickly in a potentially dangerous environment. 5. Must be able to stand and exert well-paced mobility for periods up to 8 (eight) hours in length. 6. Subject to wet floors, extreme temperatures and loud noises. 7. Must be able to bend, stoop, lift and carry dishes, cases of food, pots of water, food products and equipment weighing up to 50 pounds on a continuous and regular basis. 8. Must be able to stand for long periods of time and move freely with out restriction through out the kitchen.