We are hiring: Cooks, Expediters (Expo), and Dishwashers (General Utility).

Line Cook/ Prep Cook Primary Responsibilities:

Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to Applebee's Recipes, Plate Presentations and specifications.

Specific Functions and Duties:

1. Prepares menu items according to Applebee's Recipes, Plate Presentations and specifications (50%

• ). 2. Completes all assigned prep work (15%
• ). 3. Sets up workstation according to station diagram (15%
• ). 4. Practices sanitary and safe food handling at all times (10%
• ). 5. Cleans and sanitizes the work area before, during and after shift (5%
• ). 6. Completes assigned daily and weekly cleaning projects (5%
• ).

Qualification Standards:

1. Able to place plates, utensils, pans and cases on high and low shelves. 2. Reading, writing and verbal communication skills required. 3. Capable of using knives, slicing equipment and other food preparation equipment. 4. Mobility required during the entire shift. 5. Transports cases up to 50 pounds up to 20 times per day. 6. Able to respond in emergency situations to avoid imminent dangers to self and others.

Physical:

Must be able to speak clearly and listen attentively to employees, dining room staff, and guests. Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length. Must have the ability to lift pots, pans, etc., up to 40 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tools and equipment.

Expediter Primary Responsibilities:

Coordination and consolidation for all outgoing food items from the kitchen assuring high standards of plate presentation and food quality.

Specific Functions and Duties:

1. Receive all incoming food orders (15%

• ). 2. Clock in tickets and assure ticket cook times meet or exceed our standards (20%
• ). 3. Communicate between the service staff and kitchen staff. (5%
• ) 4. Complete all plate presentations per the recipe/plate presentation specifications (30%
• ). 5. Pass a final quality check on the food for plate presentation, temperature, garnish and time (5%
• ). 6. Coordinate food delivery with food runners (20%
• ). 7. Set up expediter station, keeping it clean, organized and stocked throughout the shift (5%
• ).

Qualification Standards:

1. Mobility required during the entire shift. 2. Reading, writing, basic math and verbal communication skills required. 3. Ability to wipe down shelves, pick debris up off the floor and wipe down counters. 4. Able to respond in emergency situations to avoid imminent danger to self and others.

Physical:

Must be able to stand and exert fast-faced mobility for up to four (4) hours in length. Must be able to speak clearly and listen attentively to employees and dining room staff. Must be able to stand for long periods of time and move from area to area in the kitchen. Must have good sense of balance, be able to bend and kneel and have the ability to lift bus pans and trays frequently weighing up to 25 pounds.

General Utility Primary Responsibilities:

Maintains kitchen work areas, equipment, plateware and utensils in a clean, sanitary and orderly condition. Assists in food preparation procedures.

Specific Functions and Duties:

1. Scrapes and pre-rinses food from dirty dishes and places them in dishwashing machine (50%

• ). 2. Washes pots, pans and trays by hand and/or machine (15%
• ). 3. Completes all assigned prep work (10%
• ). 4. Removes trash and garbage to dumpster area (10%
• ). 5. Washes work area tables, walls, refrigerator equipment, cooking equipment and floors (5%
• ). 6. Cleans garbage cans and trash receptacles (5%
• ). 7. Assembles, maintains and breaks down dish machine (5%
• ).

Qualification Standards:

1. Transports cases up to 50 pounds up to 20 times per day. 2. Ability to place plates, utensils, pans and cases on both high and low shelves. 3. Works indoors (90%

• ), outdoors (10%
• ).

4. Works frequently in a hot and damp environment. 5. Able to respond in emergency situations to avoid imminent danger to self and others.

Physical:

Subject to wet floors, temperature extremes and loud noise. Must be able to bend, stoop, lift and carry dish racks weighing up to 40 pounds on a regular and continuing basis. Must be able to stand for long periods of time and move from area to area in the kitchen.

Job Types:

Part-time, Full-time Pay:

$11.00 - $13.00 per hour

Benefits:

Employee discount Flexible schedule Health insurance Paid time off Application Question(s): What position are you interested in? What is your salary requirement?

Work Location:

In person