Line Cook

Line Cooks are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. They are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.

• Set up and stock assigned kitchen station before service.
• Prepare and cook food items according to established recipes and standards.
• Assist with food preparation, including cutting, marinating, portioning, and pre-cooking.
• Cook meats, seafood, poultry, vegetables, and other food items using appropriate kitchen equipment.
• Plate and garnish dishes according to restaurant standards.
• Coordinate with other kitchen staff to ensure orders are prepared accurately, timely, and consistently.
• Maintain cleanliness, sanitation, and proper organization of the assigned workstation.
• Properly store and label unused ingredients and food items after service.
• Assist with overall kitchen cleaning and closing procedures.
• Follow food safety, sanitation, and company standards at all times.
• Maintain a positive and professional attitude toward coworkers and guests.