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