A line cook is responsible for preparing food to the exact chef s specifications, setting up stations for menu items and assisting the executive and sous chefs with their daily tasks. Line cooks work in close collaboration with kitchen staff and must adhere to established health and safety standards. Line cooks also help maintain the cleanliness and organization of the kitchen. Responsibilities Prepare ingredients for cooking, including washing, peeling, cutting, portioning, chopping, and storing food Weigh, measure, mix and prepare food according to recipes, quality standards, presentation standards and food preparation checklist Set-up stations with par stocks of menu items, and prepare the dishes designated for that station Operate kitchen equipment and use kitchen tools Understand portions sizes, cooking methods, ingredients, quality standards and kitchen rules, policies and procedures Portion food products prior to cooking according to standard portions sizes and recipe specifications Stock and put away inventory Ensure that food comes out simultaneously, in high quality, and in a timely fashion Comply with food handling and sanitation regulations and safety standards Assist with shift changeover to ensure orders are filled before leaving Maintain a clean and sanitary work station area Follow the opening and closing checklists for kitchen stations Assist with kitchen inventory and food storage Attend all scheduled employee meetings and training sessions Attend professional training sessions as required Other duties as assigned The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.