Line Cook prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards as part of a cooking line. Follows all portion and presentation specifications and proper preparation methods. Being a Line Cook sets up and stocks workstation with all necessary supplies. Coordinates with other line cooks to ensure meals are delivered consistently and on time. Additionally, Line Cook is responsible for operating and maintaining a single workstation. May prepare sauces or garnishes. Follows all applicable guidelines and regulations for food handling and safety. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Line Cook works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Line Cook typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)
Line Cook
Summary of Position:
Cook and prepare a variety of food products including meats, seafood, poultry,
vegetables, sauces, stocks, breads, and other food products using a variety of
equipment and utensils, according to the daily prep list.
Duties and Responsibilities:
• Complete opening and closing checklists.
• Refer to daily prep list at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items
for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen
equipment.
• Understands and complies consistently with our standard portion sizes, cooking
methods, quality standards and kitchen rules, and policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and
recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls
grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top
range, and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen
stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for
improvement.
• Promptly reports equipment and food quality problems to kitchen manager.
• Inform kitchen manager immediately of product shortages.
• Uses our standard recipe card for preparing all products. Do not rely on the
memory of yourself or other employees.
• Performs other related duties as assigned by the kitchen manager or manager on-
duty.
Qualifications:
· Line cooks must have a minimum of one year of experience in kitchen preparation and cooking.
· Line cooks must have at least six months experience in a similar capacity.
· Line cooks must be able to communicate clearly with managers and kitchen personnel.
· Be able to reach, bend, stoop, and frequently lift up to 40 pounds.
· Be able to work in a standing position for long periods (up to five hours).
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