Line Cooks

RESPONSIBILITIES OF COOKS:

• Assist in preparation, cooking, and presentation of meals

• Plan food production to coordinate with meal serving hours

• Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions

• Follow standard recipes and special diet orders

• Monitor stock, keep track of inventory, and place orders when necessary

• Operate and clean standard kitchen equipment, utensils, and appliances safely and efficiently

• Adhere to all sanitation and food production codes

• Set up workstations with all needed ingredients and cooking equipment

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)

• Ensure great presentation by dressing dishes before they are served

• Store food and other items are stored properly, checking the quality of ingredients

QUALIFICATIONS FOR COOKS:

• Previous experience in food service, culinary arts, or other related fields

• Experience in using cutting tools, cookware, and bakeware

• Previous work in a restaurant, corporate kitchen, university, or event center is preferred

• Proficiency in various cooking methods (grilling, baking, boiling, etc.)

• Knowledge of and adherence to food safety and sanitation practices