A line cook is usually assigned the task of preparing the food in a specific area or along the line in a restaurant kitchen such as the vegetable prep area or the grill.

Essential Duties and Responsibilities of a Line Cook

• Helps set up the whole kitchen prior to a restaurant's opening.
• Sets up a station by bringing all containers of necessary food items to that point in the line.
• Cooks a specific portion of each plated meal as assigned by either the head or sous chef.
• Assists with cutting, marinating and precooking foods.
• Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.
• Steps in to help another line cook who is running behind.
• Assembles dishes and provides garnishment.
• Plates food in an attractive manner to maximize customer enjoyment.
• Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.
• Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.
• Cleans and sanitizes the area with soap and warm water.
• Participates in cleaning the rest of the kitchen before the restaurant closes for the night.

Required Knowledge, Skills and Abilities

• Has knowledge of standard cooking, baking and grilling techniques.
• Possesses excellent communication skills.
• Works cooperatively and efficiently in a team environment.
• Has the ability to perform calmly under pressure.
• Uses critical thinking and reasoning skills to solve problems quickly.
• Manages time effectively.
• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.
• Learns new recipes and new procedures rapidly.
• Possesses strong mathematical skills.
• Stays up-to-date on changes in state and county sanitation requirements.
• Manages material resources well and places new orders soon enough to prevent running out of supplies.
• Monitors personal performance and makes improvements where needed.

Education and Experience

• High School Diploma.
• On-the-job training.
• Certificate in culinary arts or a related area from a vocational or technical school.
• Associates degree from a community college in a food or cooking related field.
• Degree from a culinary arts institute including coursework in sanitation, cooking and baking skills and culinary arts professionalism.
• Industry certification from the American Culinary Federation.

Work Environment

• Stands on feet for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food.
• Performs heavy lifting by carrying large sacks of flour, sugar, meats, vegetables and other ingredients.
• Works odd hours like late evenings, early mornings, weekends and holidays.
• Endures hot temperatures, loud noises and some stress in the fast-paced commercial kitchen environment.