Line Cook Job Description
The Line Cook plates dishes and completes basic food prepping tasks for the restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked.
Line Cook Responsibilities
● Prepares and cooks to order foods requiring short preparation time.
● Reads food orders or receives verbal instructions on food required by guests,
and prepares and cooks food according to instructions.
● Provides the highest quality of service to customers at all times.
● Follows basic recipes and/or product directions for preparing, seasoning,
cooking, tasting, carving and serving soups, meats, vegetables, desserts and
other foodstuffs for consumption in eating establishments.
● Prepares foods by operating a variety of kitchen equipment to measure and mix
ingredients, washing, peeling, cutting and shredding fruits and vegetables, and
trimming and cutting meat, poultry or fish for culinary use.
● May clean and sanitize work stations and equipment and must follow all
company and regulatory rules and procedures. Line Cook Skills and Qualifications
● Completion of vocational school or a two-year associate degree
● At least one year of cooking experience
● Excellent kitchen administration knowledge and ability to work as part of a team
● Strong organization and active listening skills
● Exceptional time management skill
● Ability to obtain Food Safety Certification within 3 months of hire