Line Cook

Food Preparation & Cooking

• Prepare ingredients (chopping, slicing, marinating, etc.)
• Cook menu items according to recipes and quality standards
• Ensure proper portioning and presentation

Station Management

• Set up and stock assigned station before service
• Maintain cleanliness and organization during shifts
• Monitor inventory and communicate shortages

Kitchen Operations

• Follow instructions from the head chef or sous chefs
• Work efficiently during busy service periods
• Ensure food safety and sanitation guidelines are followed

Quality Control

• Check food for taste, texture, and appearance
• Maintain consistency across all dishes
• Handle food properly to avoid waste or contamination