Line Cook

Responsibilities for Line Cook

Prepare ingredients then cook and assemble dishes as indicated by recipes

Perform portion control and minimize waste to keep cost within forecasted range

Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery

Set up and clean station according to restaurant protocol

Maintain a clean work station area, including kitchen equipment, tables, and shelves

Comply with applicable sanitary, health, and personal hygiene standards

Ensure quality and freshness of ingredients and products

Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Qualifications for Line Cook

High School Diploma or equivalent required; culinary degree preferred

1-3 years of experience cooking in a restaurant, hotel, or resort

Understanding of cooking methods and procedures, and knife handling skills

Ability to perform tasks with accuracy, speed, and attention to detail

Ability to read and follow cooking directions

Ability to remain calm in a fast-paced environment

Must be organized and self-motivated

Must be able to stand, bend, stretch, and lift, and carry heavy materials