The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. They work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. They also work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.


  • Daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen
  • Setup station according to restaurant guidelines
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, portion controls, and presentation specifications as set by the restaurant
  • Restock all items as needed throughout shift
  • Use and maintain all equipment in station
  • Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
  • Prepare dishes for customers with food allergies or intolerances
  • Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures
  • Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
  • Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
  • Serve food in the proper portion size and at the proper temperature
  • Report any infraction in the food services department policies and procedures
  • Perform other related duties as required

Knowledge, Skills and Abilities

  • High school diploma or GED equivalent
  • Professional diploma or food services management preferred
  • Minimum 1 year of cooking experience required
  • Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
  • Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
  • Must be free of diseases that may be transmitted in the performance of job responsibilities
  • Ability to lift up to 50lb
  • Effective communication skills
  • Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
  • Highly effective teamwork skills
  • Computer literacy, including effective working skills of MS Word, Excel and email
  • Attention to detail in all areas of work
  • Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
  • Strong problem identification and problem resolution skills
  • Strong work ethic and positive team attitude

Possible Future Career Paths

  • Sous Chef
  • Head Chef
  • Kitchen Manager

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