Job Description

Job Description

Job Description

Line Cook

Reports to: Sous Chef

Supervises: No supervisory duties are included in this position.

• High School diploma or GED.
• At least three months related experience or training.
• Must become familiar with all kitchen equipment and machinery.

• Must have the knowledge of basic culinary fundamentals.
• Must use precautions to avoid burns from hot fat and grease, but should be familiar with treating such injuries should they occur.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Place items required for workstation according to par sheets or instructions from Sous Chef. Prepare products assigned to workstation during service.

• Prepares meats, seafood, vegetables and other items required for line and special function purposes.
• Carefully follow standard recipes when pre-preparing and preparing all items.
• Uses food preparation equipment according to manufacturers’ instructions.
• Cleans workstation.
• Returns unused food products to proper storage areas.
• Assists with preparation of other food products on serving line as needed.
• Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Makes recommendations for maintenance, repair and upkeep of the fry area and equipment.
• Attends kitchen staff meetings.
• Completes other appropriate tasks as assigned by the Sous Chef.

• Food safety certification.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environments.

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