The position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in an efficient, healthful and attractive manner.

Tasks

• Present food using proper plate presentation techniques;
• Check and maintain coolers and storage areas for cleanliness, quantity and quality of food;
• Requisition of food with necessary approvals according to policy;
• Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment;
• Work in a team-oriented environment and under demanding conditions;
• Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving;
• Prepare and cook meat, poultry, fish and seafood;
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Completing all tasks, in order, on the prep list from the sous chef or other kitchen manager
• Follow food safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness 
• Stocking and setting up the kitchen stations
• Breaking down and cleaning the kitchen stations
• Labeling and stocking all ingredients
• Ensure ingredients and final products are fresh
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Follow recipes, including measuring, weighing and mixing ingredients
• Cook menu items to the restaurants standard, maintaining consistency in process and presentation
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Maintain food safety and sanitation standards
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

Qualifications and requirements 

• A high school diploma or equivalent;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Ability to give full attention to what other people are saying.
• Ability to work as part of a team
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment 
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand for hours at a time, handle heat and work shifts