Line Cook - Toast West Ashley

Charleston Hospitality Group•Charleston, SC

20d•$12 - $20

About The Position

Line cooks are the people responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer. While the line cook is an entry level position, a new cook is responsible for developing his or her technique so that they may move up in the kitchen to positions with more responsibility. The following job duties of a line cook are what one can expect to perform:

Requirements

Associate Degree in Culinary Arts
Prior experience working in a professional kitchen
Servesafe certified
Knife skill knowledge

Responsibilities

Station Set Up. The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.
Prepping Food. The line cook will be asked to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events.
Cooking. During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Sous Chef or Executive Chef as he prepares food.
Clean Up. At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of left over food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service.
Stocking. The line cook is also called on to unload delivery trucks and store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Executive Chef.