Line Cook

Line Cook Job Responsibilities and Duties

• Works closely with Executive Chef and Sous Chef in the planning, preparation and execution of food items
• Sets up and stocks food items in preparation of daily food service
• Prepares food items by cutting, chopping, mixing, and preparing soups and sauces
• Cooks’ food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards
• Ability to follow all sanitation guidelines and guidelines for safe handling of food
• Help maintain an orderly, clean kitchen, eating and service areas, storage and cooler/freezer facilities, including condiment, soup, salad, pizza stations and the dish drop off area
• Perform daily cleaning
• Assists Executive Chef or Chef on Duty with whatever is required

Line Cook Job Requirements

• High school diploma or equivalent preferred
• One to two years’ experience as a line cook, restaurant cook or prep cook
• Must be current with Food Handlers’ certification
• Basic knife skills and food identification
• Works well in a fast-paced, high-stress environment
• Great communication and coordination skills
• Flexibility to work shifts, nights, weekends and holidays
• A friendly, polite, and courteous nature
• Team player