Line Cook Duties & Responsibilities
The role and function of a Line Cook includes the following duties and responsibilities:
- Set up and stock stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Assumes responsibility for quality, food safety/sanitation and timeliness of products served
- Maintain a positive and professional approach with coworkers and customers
- Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
- Assure that each item is cooked to the Chef and guest’s specifications
- Garnish each dish properly
- Answer, report and follow executive or sous chef’s instructions
- Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat top griddles and refrigeration equipment both during and after service
- Perform other related duties as assigned by the management staff
Note that this is not an exhaustive list of Line Cook duties and responsibilities. Job functions for specific Line Cook roles may vary, depending on the industry and type of employer.
