OverviewThe Line Cook’s major responsibility is to prepare food, help other kitchen workers in thepreparation of food items and set up allocated stations for menu, as instructed by ExecutiveChef/Sous Chef/Senior Line Cook, while staying compliant with standards.Essential Job Duties Station Set Up: The line cook is responsible for preparing his or her station before thestart of each service. The line cook must make sure that all the supplies that will beneeded for service are available and ready for use. This can include preparing some itemsin advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food: The line cook will be asked to prep food for service each day. This canmean chopping vegetables, butchering meat, or preparing sauces. Depending on the needsof the kitchen, the line cook may also be asked to prepare items for other stations or forspecial events. The line cook may use prep and production lists as guides to check themany items necessary to be prepared and recipe books for specific instruction. Cooking: During meal service, the line cook is responsible for preparing the itemsrequested from his or her station. The cooks can be rotated between the grill, sauté, appsand pantry as trained to do so. Clean Up: At the end of service, the line cook is responsible for cleaning his or herstation, and may be asked to help other cooks clean up their stations. This meansdisposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.The line cook will also be responsible for taking care of leftover food, whether thatmeans disposing of it, returning unused items to the correct inventory location, or storingcooked goods for use at another service. Stocking: The line cook is also called on to unload delivery trucks and store inventorycorrectly. This can mean stocking pantries or walk in refrigerators, or simplyinventorying items and reporting to the Executive Chef/Sous Chef/Senior Line Cook