Line Cook Job Description Template
A Line Cook is responsible for preparing food to the exact specifications of the Executive Chef, Head Chef, or Sous Chef. They are responsible for ensuring that all food is prepared fresh and in a timely manner. Line Cooks must be able to work quickly and efficiently while maintaining a high level of quality.
Line Cook Job Responsibilities
- Prepare food for service according to recipes and standards set by the Executive Chef.
- Maintain a clean, organized work station and adhere to strict sanitation standards.
- Work collaboratively with other kitchen staff members to ensure smooth, efficient service.
- Communicate effectively with front of house staff to ensure timely delivery of food orders.
- Handle food products safely and responsibly in accordance with all company guidelines and regulations.
- Monitor food inventory levels and place orders as needed
Objectives
- Prepare food in accordance with recipes and established procedures.
- Maintain a clean, sanitary work area at all times.
- Adhere to strict safety and sanitation guidelines.
- Monitor food inventory and place orders as needed.
- Assist other kitchen staff with various tasks as needed.
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Line Cook Job Skills & Qualifications Needed
- The skills and qualifications needed for the role of a line cook include:
- Proven cooking experience, preferably in a professional kitchen
- Excellent understanding of different cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Flexibility and ability to work well under pressure in a fast-paced environment
- Ability to follow instructions and adhere to strict health and safety guidelines
- Food safety certification is an asset