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 Cooks work in a restaurant performing basic food preparation tasks and assisting the Executive Chef. They typically complete smaller responsibilities like cutting meat, mixing sauces or chopping vegetables. Line Cooks are often assigned a certain task each time they work and will stay in that section of the food preparation line for a majority of their shift.


Theyâ€'re responsible for cleaning their prep station and making sure itâ€'s set up properly before the start of their shift. Theyâ€'ll also stock the kitchen as needed. Line Cooks must regularly check the food prep and storage areas to ensure they donâ€'t violate any health codes or safety regulations.

Line Cook skills and qualifications


A qualified Line Cook needs a strong set of skills that ensure teamwork and organization in the kitchen. Candidates should have the following qualifications:

• Completion of vocational school or a two-year associate degree preferred
• At least one year of cooking experience
• Excellent kitchen administration knowledge and ability to work as part of a team
• Strong organization and active listening skills
• The ability to work on your feet for most of the day and lift 30 pounds at a time
• Exceptional time management skills
  
  
  Insurance and Benefits offered to full time employees.

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