Line Cook

Line Cook Job Responsibilities and Duties

• Works closely with Executive Chef and Sous Chef in the planning, preparation and execution of food items


• Sets up and stocks food items in preparation of daily food service


• Prepares food items by cutting, chopping, mixing, and preparing soups and sauces


• Cooks’ food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards


• Ability to follow all sanitation guidelines and guidelines for safe handling of food


• Help maintain an orderly, clean kitchen, eating and service areas, storage and cooler/freezer facilities, including condiment, soup, salad, pizza stations and the dish drop off area


• Perform daily cleaning


• Assists Executive Chef or Chef on Duty with whatever is required

Line Cook Job Requirements

• High school diploma or equivalent preferred


• One to two years’ experience as a line cook, restaurant cook or prep cook


• Must be current with Food Handlers’ certification


• Basic knife skills and food identification


• Works well in a fast-paced, high-stress environment


• Great communication and coordination skills


• Flexibility to work shifts, nights, weekends and holidays


• A friendly, polite, and courteous nature


• Team player