The line cook is responsible for preparing and cooking all menu items. Responsible for upholding the opening, set up and close of the applicable station. Also responsible for ensuring the ingredients are fresh, the work area is clean and the necessary equipment is readily available.

• Preparing ingredients for cooking, including portioning, chopping, seasoning and storing food before use
• Cooking menu items as ordered.
• Weigh, measure, and mix ingredients according to recipes, using application kitchen equipment • Serve food in proper portions onto dishes, ensuring proper plate appearance
• Ensure food storage areas are clean
• Prepare food at the appropriate temperature according to HACCP guidelines
• Ensure quality of the food items, notifying chef if quality is not met
• Baking desserts or breads, as needed.
• Making sure items on the menu are available
• Making special dishes for customers with food allergies