Line Cooks are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Duties include preparing food and maintaining sanitation standards.

Line Cook Responsibilities:

• Setting up and stocking stations with all necessary supplies.
• Preparing food for service (e.g. chopping vegetables, portioning items or preparing sauces)
• Cooking menu items in cooperation with the rest of the kitchen staff.

Requirements for Line Cooks:

• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team.