RESTAURANT LINE COOKS AND PREP COOKS

Line Cook
Line Cook Job Responsibilities:

Sets up and stocks food items and other necessary supplies.
Prepares food items by cutting, chopping, mixing, and preparing sauces.
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
Maintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
Cleans and sanitizes cooking surfaces at the end of the shift.
Performs inventory checks and completes food storage logs.
Line Cook Qualifications/Skills:

Basic written and verbal communication skills
Organizational skills
Accuracy and speed in executing tasks
Ability to work as a team member
Follows directions and instructions
Education and Experience Requirements:

High school diploma or GED
One to two years of experience as a line cook, restaurant cook, or prep cook
Experience with various cooking methods and procedures
Familiar with industry best practices