Line Cooks

May include but not limited to: -Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. -Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. -Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. -Season and cook food according to recipes or personal judgment and experience. -Turn or stir foods to ensure even cooking. -Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. -Portion, arrange, and garnish food, and serve food to waiters or patrons. -Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. -Bake, roast, broil, and steam meats, fish, vegetables, and other foods. -Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption