CAEP | Center For American Exchange Programs
Overview
A Line Cook prepares and cooks menu items according to recipes, handles ordering and receiving supplies, and ensures proper labeling and storage of food. They set up and break down kitchen stations, maintain cleanliness and organization, follow safety and sanitation standards, and work with urgency. Line Cooks are responsible for prepping food and plating dishes according to a restaurant's menu specifications, and are typically assigned to a specific station (such as the grill or vegetable prep). Food safety certification may be required depending on the state.
Responsibilities
Prepare and cook menu items according to recipes and menu specifications.
Read orders accurately and assemble dishes with quality control.
Set up, maintain, and break down kitchen stations; stock prep areas and ensure cleanliness.
Label and store food properly to ensure safety and traceability.
Follow safety and sanitation standards and work with urgency in a fast-paced environment.
Assist with ordering and receiving supplies; manage special prep or large orders as needed.
Qualifications
Food safety certification may be required depending on the state.
Ability to work in a fast-paced, demanding environment with punctuality and flexibility.
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Responsibilities
Prepare and cook menu items according to recipes and menu specifications.
Read orders accurately and assemble dishes with quality control.
Set up, maintain, and break down kitchen stations; stock prep areas and ensure cleanliness.
Label and store food properly to ensure safety and traceability.
Follow safety and sanitation standards and work with urgency in a fast-paced environment.
Assist with ordering and receiving supplies; manage special prep or large orders as needed.
Qualifications
Food safety certification may be required depending on the state.
Ability to work in a fast-paced, demanding environment with punctuality and flexibility.
#J-18808-Ljbffr