Position Summary: A Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. Line Cooks also monitor portions, manage inventories and maintain a sanitary kitchen work area.

 

Reports to: Chef

 

 

• Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.


• Prepare food as directed.


• Season and cook food according to recipes using personal judgment and experience.


• Appropriate presentation and quality of dishes.


• Estimate expected food consumption based on previous trends and developments.


• Inventory, place orders and properly store, date and rotate food items.


• Organize food storage and kitchen equipment.


• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.


• Supervise work of kitchen staff as directed by management.