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.
Theyâ€re responsible for cleaning their prep station and making sure itâ€s set up properly before the start of their shift. Theyâ€ll also stock the kitchen as needed. Line Cooks must regularly check the food prep and storage areas to ensure they donâ€t violate any health codes or safety regulations.
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.