A Line Cook does the majority of the actual cooking in a kitchen. One prepares everything from main dishes to salads, breads, pasta and even desserts. The Line Cook may work a single station, or may be responsible for any number of dishes as needed.
The following is a list of some of the duties of a Line Cook: Storage and disposal of food. Duty include - for the storage of food, both incoming stock and leftovers. You will often assist in unloading delivery trucks and ensuring that food is stored in the appropriate conditions.
After food service, you are responsible for determining if leftovers of either prepared or partially prepared food can be reused or if they must be disposed of. Testing Recipes. You are often called upon to help Executive Chefs test new recipes.
Recording Supply Use. You will be asked to keep track of what supplies they use to aid in re-ordering supplies as necessary. Clean and prepare cooking station.
You will be responsible for his or her own station, ensuring that all items are appropriately cleaned and ready for use before and after each shift. During food service, you are responsible for keeping the station in working order and fully stocked. Food preparation.
You are responsible for preparing items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood. Maintain Sanitation Standards. You are responsible for ensuring that the kitchen meets sanitation standards as set by the Executive Chef and local regulatory bodies.