Saute Cook

Job Description-Line Cook
The line cook will work at various stations within the culinary department. He/she will prepare food to
the exact chef’s specifications. Line cook duties will consist of assisting culinary management with
their daily tasks. The line cook will play a key role in contributing to our internal and external Member’s
satisfaction and goals.
Responsibilities
 Stock and Set up respective stations with all necessary supplies, as needed
 Maintain a clean workstation area, including kitchen equipment, tables, and shelves
 Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
 Cook menu items accordingly, in cooperation with the rest of the kitchen staff
 Ensure that food is prepared consistently with high quality and in a timely fashion
 Follow the required nutrition and sanitation regulations, including safety standards
 Prepare ingredients then cook and assemble dishes as indicated by recipes ensuring quality
and freshness of ingredients and food products
 Perform portion control and minimize waste to keep costs within forecasted range
 Ensure that all dishes are prepared in a timely manner by restocking ingredients at
workstation and meeting prep times to ensure smooth delivery
 Maintain a positive and professional approach with coworkers and customers
 Must comply with all applicable sanitary, health, and personal hygiene standards
 Clean-up workstation and take care of food ingredients