Line Cook

Line Cook Responsibilities

• Prepares food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cooks menu items in cooperation with the rest of the kitchen staff
• Answers, reports and follows Executive or Chef de Cuisine’s instructions
• Cleans up station and takes care of leftover food
• Stocks inventory appropriately
• Ensures that food comes out simultaneously, in high quality and in a timely fashion
• Complies with nutrition and sanitation regulations and safety standards

Qualifications & Requirements

• Available to work nights, weekends, and holidays as needed
• Knowledge of the industry and relevant health and safety regulations
• Current Food Handlers card
• Accuracy and speed in executing assigned tasks
• Ability to maintain a clean station while preparing food for service
• Previous Kitchen Experience (preferred)
• Must be able to lift up to 35 lbs, and frequently lift and bend from the waist
• Must be able to stand for long periods
• This position requires frequent use of hands and arms in repetitive motions
• Regularly required to handle hot food