Line Cook

The Line Cook will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Line Cooks will also be responsible for cleaning duties such as cleaning the kitchen, washing dishes, washing pots and pans, and other items as necessary for the kitchen to run efficiently and smoothly. Line Cooks may also prepare fresh food at action stations and buffets during meals and events. This may also include assisting with the general responsibility of setting up and breaking down banquet and catered areas by arranging tables and chairs, placing linens, silverware, glassware, serving utensils, centerpieces, and buffet stations, removing service items, returning equipment to storage, and cleaning the area. Workers use standard equipment and materials, including tables, chairs, linens, serving stations, trays, carts, glassware, silverware, china, serving utensils, centerpieces, and cleaning supplies. No specialized machinery or equipment is used.