The Line Cook prepares, plates, and garnishes hot appetizers and entrees. The role involves setting up and maintaining the work area, equipment, and utensils; preparing orders according to the recipe book; and following food safety, sanitation, security, and personal hygiene standards. The Line Cook rotates, labels, dates, covers, and stores prepared products, and cleans the work area and equipment. At times, the role may also involve operating the dish machine or preparing salads and raw products for the cook’s line. The Line Cook must be well groomed and wear a clean uniform; grill cooks must wear a chef’s coat. The position involves working under considerable time pressure, using dexterity to complete orders, and working well with limited supervision. Kitchen conditions include exposure to heat, moisture, smoke, and cleaning chemicals. The fryer station involves shortening heated to 350°F, while the broiler station involves extended work over open flames. The role also requires extensive verbal interaction with coworkers and exposure to potentially frustrating situations.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
Job Type
Full-time
Education Level
No Education Listed