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Description
What does a Line Cook do?
Line Cooks work in a restaurant performing basic food preparation tasks and assisting the Executive Chef. They typically complete smaller responsibilities like cutting meat, mixing sauces or chopping vegetables. Line Cooks are often assigned a certain task each time they work and will stay in that section of the food preparation line for a majority of their shift.
They’re responsible for cleaning their prep station and making sure it’s set up properly before the start of their shift. They’ll also stock the kitchen as needed. Line Cooks must regularly check the food prep and storage areas to ensure they don’t violate any health codes or safety regulations.
Line Cook skills and qualifications
A qualified Line Cook needs a strong set of skills that ensure teamwork and organization in the kitchen. Candidates should have the following qualifications:
- Completion of vocational school or a two-year associate degree
- At least one year of cooking experience
- Excellent kitchen administration knowledge and ability to work as part of a team
- Strong organization and active listening skills
- The ability to work on your feet for most of the day and lift 30 pounds at a time
- Exceptional time management skills
A Line Cook learns on the job even if they have prior work experience. This is because each employer follows different procedures, and there is a wide range of safety and regulatory policies.
Their training includes vegetable preparation, butchering of meat and seafood, cooking sauces, making recipes and translating instructions into finished dishes. Candidates can also obtain certifications in safe food handling, specialist skills such as gourmet baking and advanced cooking skills.
Line Cook experience requirements
An experienced Line Cook will have excellent food preparation and cooking skills. They will know the different methods of chopping vegetables, dividing meat, filleting fish and combining salads, herbs and spices, along with how to portion dishes and work with precision to bring recipes to life. They will also know the safe and proper methods of operating different kitchen appliances and utensils.
They will need stamina to work long hours in a fast-paced kitchen. They also need to be able to lift heavy objects and collaborate effectively with other kitchen staff to meet client and executive expectations.
Who does a Line Cook report to?
The Line Cook typically reports to a Chef, Head Chef, Sous Chef or an Executive Chef, depending on the restaurant they work in. The Chef will provide the Line Cook with their assignments and instructions at the start of their shift. From there, the Chef will continue to inform the Line Cook of what tasks they need to complete in order to produce a quality meal for patrons. If the Line Cook has any questions about how to prepare a certain menu item, they’ll typically ask the Chef for advice and guidance.
Prep Cook Job Description: Top Duties and Qualifications
A Prep Cook, or Preparatory Cook, is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, performing tasks like chopping ingredients and sanitizing their work station during and after service.
Prep Cook duties and responsibilities
Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:
- Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
- Labeling and stocking all ingredients on easily accessible shelves
- Washing, chopping and sorting ingredients like fruits, vegetables and meats
- Measuring quantities of seasonings and other cooking ingredients
- Parboiling food, reducing sauces and starting first steps in various dishes
- Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
- Adhering to all relevant nutrition and sanitary regulations and standards
- Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
Prep Cook skills and qualifications
Prep Cooks use soft skills, role-specific hard skills and industry knowledge to maintain quality and efficiency standards. Their skills and qualifications include:
- Superior dexterity skills to operate cutting tools quickly and safely
- Keen understanding of industry-standard best cooking and preparation practices
- Familiarity with safe and sanitary food handling and preparation
- Certified in proper food handling, typically through a ServSafe Certification
- Good math skills with a clear understanding of cooking measurements
- Strong sense of smell and taste
- Excellent organizational, time management and multitasking skills
- Great collaboration and teamwork skills
- Effective communication skills
- Ability to work in a fast-paced environment
Prep Cook experience requirements
Prep Cooks with recent culinary education and/or training have gained practical experience in the classroom and may also have completed an apprenticeship or internship in a professional kitchen. Experienced Prep Cook candidates may have a few or many years of experience and require little-to-no additional on-the-job training. Candidates may even have experience in another kitchen-assistance role or in a restaurant, like as a Busser, Host or Waiter. Candidates with no culinary education or previous kitchen experience may require on-the-job training to develop quality techniques in the kitchen
What are the daily duties of a Prep Cook?
On a typical day, a Prep Cook arrives before the start of service. They review the storeroom, walk-in fridge and freezer to check for low-stock items. Prep Cooks also help staff unload produce from delivery trucks and store them away. Throughout service, they switch between multiple jobs to assist the kitchen staff as needed. This includes washing dishes, bringing pots to boil, chopping vegetables, measuring portions and delivering produce to different stations for Cooks to add to their dishes.
After service ends, Prep Cooks help by washing remaining dishes, cleaning off kitchen surfaces, mopping floors and placing clean utensils and dishes back in the appropriate places. They also record remaining produce inventory and provide a list of supplies to management for them to order.
How To Apply
Lets do a zoom video call or FaceTime and in person phone Call leave me a message thru Email FIgnacio@cogir.net or call or text but don't forget to leave a message (707) 655-6109.