RESTAURANT COOK

A standard Restaurant Cook (or Line Cook) job description includes core responsibilities, daily duties, and baseline qualifications.

Core Responsibilities

• Food Preparation: Prepare and cook menu items strictly according to established recipes, portion sizes, and presentation standards.

• Station Management: Set up, stock, and organize prep stations with all necessary ingredients, tools, and equipment before and during service.

• Sanitation & Safety: Comply with local health codes, food safety regulations, and hygiene standards (such as proper food labeling, temperature checks, and cross-contamination prevention).

• Kitchen Cleanliness: Maintain a clean, orderly, and sanitized workspace, including washing prep tools, wiping down surfaces, and handling trash disposal.

• Inventory & Restocking: Monitor food stock levels, report shortages, and assist with inventory management and receiving deliveries.

• Teamwork: Communicate clearly and collaborate with front-of-house staff, dishwashers, and other kitchen crew members to ensure food comes out in a timely, synchronized manner.

Requirements & Qualifications

• Experience: Proven experience working as a restaurant cook, line cook, or prep cook (typically 1+ years).

• Education: High school diploma or equivalent preferred; culinary school training or a certificate (like ServSafe) is a plus.

• Skills: Strong knowledge of various cooking methods, ingredients, and equipment operation; good knife skills; and the ability to multitask in a fast-paced, high-pressure environment.

• Physical Ability: Ability to stand for long shifts, work in hot kitchen environments, and lift up to 25 pounds or more.