Line Cook Job Description The Line Cook plates dishes and completes basic food prepping tasks for the 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 Cook Responsibilities ● Prepares and cooks to order foods requiring short preparation time. ● Reads food orders or receives verbal instructions on food required by guests, and prepares and cooks food according to instructions. ● Provides the highest quality of service to customers at all times. ● Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. ● Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. ● May clean and sanitize work stations and equipment and must follow all company and regulatory rules and procedures. Line Cook Skills and Qualifications ● Completion of vocational school or a two-year associate degree ● 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 ● Exceptional time management skill ● Ability to obtain Food Safety Certification within 3 months of hire