Line Cook

A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a 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 DUTIES AND RESPONSIBILITIES

A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:

Assisting with stocking and setting up the kitchen stations
Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
Plating prepared foods based on senior chef’s guidance
Working with servers to ensure that orders are completed according to request and on time
Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
EXPERIENCE REQUIREMENTS

An experienced Line Cook will have excellent food preparation and cooking skills. They will know the different methods of chopping vegetables, dividing meat, filleting fish and combining salads, herbs and spices, along with how to portion dishes and work with precision to bring recipes to life. They will also know the safe and proper methods of operating different kitchen appliances and utensils.

They will need stamina to work long hours in a fast-paced kitchen. They also need to be able to lift heavy objects and collaborate effectively with other kitchen staff to meet client and executive expectations.