Job description:

Line Cooks are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Prep Cook, 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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.Setting up cook stations and stocking them with the necessary prep supplies

2.Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces

3.Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes

4.Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations

5.Handling and storing food safely and properly

6.Takes inventory counts before and after shifts, completes food inventory or storage sheets

7.Ability to work on weekends, stand for extended periods of time, and lift up to 50 pounds

Relevant skills

• The ability to constantly perform well in a high-pressure and fast-paced environment.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.