Line Cook job description
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What does a Line Cook do?
The Line Cook is essential in preparing high-quality meals and ensuring the kitchen operates smoothly. This role contributes to customer satisfaction by executing menu items with precision and maintaining a clean, organized workspace.
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What are the Key Responsibilities of Line Cook
- Prepare ingredients for cooking, including chopping vegetables and cutting meat.
- Cook menu items in cooperation with the rest of the kitchen staff.
- Ensure food comes out simultaneously, in high quality and timely fashion.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and customers.
- Monitor stock levels of ingredients to ensure availability.
What are the Skills and Requirements for a Line Cook?
- Proven cooking experience, including experience as a line chef or prep cook.
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
- Accuracy and speed in executing assigned tasks.
- Familiarity with industry best practices.
What are the KPIs to track for Line Cook?
The Line Cook's performance is evaluated based on meal preparation accuracy, adherence to health standards, efficiency during service hours, teamwork effectiveness within the kitchen environment.
Meal Preparation Accuracy
Consistency in following recipes precisely.
Health Standards Compliance
Adherence to sanitation protocols.
Service Efficiency
Timeliness during peak hours without compromising quality.
Reports to
Head Chef
Collaborates with
Sous Chefs, Kitchen Staff
Leads
Are any specific tools or software required for the Line Cook role?
- Kitchen Knives
- Ovens/Stoves
- Mixers/Blenders
What is the qualification of Line Cook?
High school diploma or equivalent; culinary training preferred; 1-2 years of proven experience as a line cook or similar role.
