Line Cook

A line cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. Essential duties include: sets up station according to restaurant guidelines; follows recipes, portion controls, and presentation specifications as set by the restaurant; restocks all items as needed throughout shift; cleans and maintains station in practicing good safety, sanitation, organizational skills; has understanding and knowledge to properly use and maintain all equipment in station; assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas; performs additional responsibilities as needed.