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