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.ResponsibilitiesPrepare ingredients for cooking, including washing, peeling, cutting, portioning, chopping, and storing foodWeigh, measure, mix and prepare food according to recipes, quality standards, presentation standards and food preparation checklistSet-up stations with par stocks of menu items, and prepare the dishes designated for that stationOperate kitchen equipment and use kitchen toolsUnderstand portions sizes, cooking methods, ingredients, quality standards and kitchen rules, policies and proceduresPortion food products prior to cooking according to standard portions sizes and recipe specificationsStock and put away inventoryEnsure that food comes out simultaneously, in high quality, and in a timely fashionComply with food handling and sanitation regulations and safety standardsAssist with shift changeover to ensure orders are filled before leavingMaintain a clean and sanitary work station areaFollow the opening and closing checklists for kitchen stationsAssist with kitchen inventory and food storageAttend all scheduled employee meetings and training sessionsAttend professional training sessions as requiredOther duties as assignedThe 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.