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Line Cook Description Published 02/2014
Job Description
Title:
LINE COOK
Reports to:
Kitchen Manager
Summary of Position:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as
well as prepare and portion food products prior to cooking. Also perform other duties in the areas
of food and final plate preparation including plating and garnishing of cooked items and
preparing appropriate garnishes for all hot menu item plates.
Duties & Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking
in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods,
quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth
service period.
Portions food products prior to cooking according to standard portion sizes and recipe
specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers,
fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration
equipment.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by
portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.