Line Cook

A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked.

Line Cooks work in a restaurant performing basic food preparation tasks and assisting the Executive Chef. They typically complete smaller responsibilities like cutting meat, mixing sauces or chopping vegetables. Line Cooks are often assigned a certain task each time they work and will stay in that section of the food preparation line for a majority of their shift. 

They’re responsible for cleaning their prep station and making sure it’s set up properly before the start of their shift. They’ll also stock the kitchen as needed. Line Cooks must regularly check the food prep and storage areas to ensure they don’t violate any health codes or safety regulations.

Line Cook skills and qualifications

A qualified Line Cook needs a strong set of skills that ensure teamwork and organization in the kitchen. Candidates should have the following qualifications:

• Completion of vocational school or a two-year associate degree preferred

• At least one year of cooking experience

• Excellent kitchen administration knowledge and ability to work as part of a team

• Strong organization and active listening skills

• The ability to work on your feet for most of the day and lift 30 pounds at a time 

• Exceptional time management skills 

  
  

  Insurance and Benefits offered to full time employees.