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Line Cook job description should contain the following duties and responsibilities:
Set up and stock stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
Assure that each item is cooked to the Chef and guest’s specifications
Garnish each dish properly
Answer, report and follow executive or sous chef’s instructions
Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat-top griddles and refrigeration equipment both during and after service
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Assumes responsibility for the quality, food safety/sanitation and timeliness of products served
Maintain a positive and professional approach with coworkers and customers
Perform other related duties as assigned by the management staff
Line Cook job description: Job qualifications and requirements
Line Cook job description should contain the following requirements and qualifications:
Previous experience working as a Line Cook for 3 year(s)
Culinary school diploma
In-depth knowledge of various cooking methods, ingredients, equipment and procedures
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Line Cook
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