Line Cook

Line Cook is responsible for preparing, cooking, and plating menu items according to restaurant standards. This role requires strong attention to detail, the ability to work in a fast-paced environment, and consistent execution of recipes and food safety practices.

Food Preparation & Cooking

Prepare ingredients by washing, chopping, cutting, and measuring.

Cook menu items in cooperation with the rest of the kitchen staff.

Follow recipes, portion guidelines, and presentation standards.

Operate kitchen equipment such as grills, fryers, ovens, and stovetops.

Adjust seasoning, cooking times, and methods as needed.

Kitchen Operations

Set up and stock stations with necessary supplies before service.

Ensure the preparation station and kitchen are properly cleaned and organized.

Maintain par levels of ingredients; alert supervisors when stock is low.

Coordinate timing of dishes with other cooks for smooth service.

Food Safety & Sanitation

Follow proper food handling procedures and sanitation standards.

Maintain clean and safe work areas, including equipment and utensils.