Line Cook Job Description Template

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Line Cook Job Description Template

Job Brief

We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities

  • Set up and stocking stations with all necessary supplies
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Answer, report and follow executive or sous chef’s instructions
  • Clean up station and take care of leftover food
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Requirements

  • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry’s best practices
  • Culinary school diploma

What does Line Cook do?

A line cook is responsible for various tasks on a day-to-day basis in a professional kitchen. Some of the common tasks include:

  1. Preparing ingredients: Line cooks are responsible for chopping, slicing, and dicing vegetables, meats, and other ingredients needed for recipes. This includes gathering and portioning all necessary ingredients before cooking.

  2. Cooking: Line cooks prepare and cook various dishes according to the restaurant's recipes and standards. This includes following precise instructions for cooking temperatures, cooking times, and plating techniques.

  3. Station setup: Before the service begins, line cooks set up their stations with all the necessary cooking utensils, equipment, and ingredients. They ensure that everything is clean and readily accessible for a smooth workflow.

  4. Menu knowledge: Line cooks need to have a good understanding of the menu, including the ingredients, cooking techniques, and presentation of each dish. This enables them to answer questions and provide recommendations to customers or servers.

  5. Collaboration: In a busy kitchen, line cooks work closely with other kitchen staff, including sous chefs, prep cooks, and dishwashers. They coordinate to ensure smooth operations, communicate orders, and assist each other when needed.

  6. Quality control: Line cooks are responsible for maintaining high food quality and consistency. They monitor cooking times, taste and adjust seasonings, and inspect the final plated dishes to ensure they meet the restaurant's standards before serving.

  7. Cleaning and organization: Line cooks are responsible for keeping their workstations clean and organized throughout the shift. This includes regular cleaning of equipment, utensils, and the immediate workspace to maintain a safe and sanitary environment.

  8. Time management: Line cooks work in a fast-paced environment where timing is crucial. They must prioritize tasks, manage their time efficiently, and ensure that dishes are ready to be served on time.

Overall, line cooks play a vital role in the preparation and execution of dishes, working as part of a team to provide quality meals to customers.

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