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Line Cook (Restaurant & Catering)

The line cook is responsible for fulfilling the roles of cold line, grill, fry, and/or expo on any given shift. Line cooks will cook food to order, stock stations, clean stations, and assist with daily prep as time allows. Line Cooks must have a valid food handler’s certificate in order to be eligible for hire. Basic tasks that must be executed include:

  • Set up station

  • Stock station as needed for the shift, backing up food product

  • Communicate shortages to Kitchen Managers in advance of running out of product

  • Manage and organize personal cooking tools and utensils at the start of shift

  • Heat up necessary appliances

  • Perform duties of individual station for the shift

  • Receive and execute all customer orders in an expedited time frame

  • Restock station as needed

  • Clear and clean station after each round of tickets

  • Maintain a clean and organized station throughout the shift

  • Call out order anomalies to the rest of the kitchen staff

  • Confirm that you have heard the anomalies called out by other kitchen staff

  • End of Shift Break down and clean up

  • Wipe down station

  • Clean cooking appliances and elements

  • Wrap, label, and put away all perishable food goods

  • Leave station ready for immediate use by the next day’s opening shift

  • Drain and filter oil from fryers

  • Brick and season flat tops

  • Deep Clean and Weekly Side work

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