Line Cook Overview Working as a line cook can be an intense experience, so this job is only for those with a focused set of skills and personality traits. Constantly checks for taste, temperature and visual appeal. Line cook: used proper safety measures to serve all food items with presentation, Prep cook: managed with measuring items, knives and other kitchen tools to properly prepare food resources for a daily stock and line cooks, Waiter: maintained a peaceful environment for customers, attending to requests and seeing to their comfort and pleasant experiences from the restaurant staff, Busser: cleared tables and kept a clean environment in the dining room for customers, Followed all safety and health standards according to restaurant policy and procedures, Maintained a clean work area making sure the stationed was always fully stocked and all menu items were easily accessible and in their proper place, Assisted other stations when needed during the rush hour while also learning more responsibilities on the line, Followed recipes to prepare consistent ingredients, Prepared meals for 20 - 40 guests at a time, Communicated with co-workers in order to ensure quality service in a timely fashion, Serve menu items compliant with established standards, Use food preparation tools in accordance with manufactures instruction, Close the kitchen correctly and follow the closing checklist for kitchen station, Maintain a prepared and sanitary work area at all times, Keep the work area fresh all through the shift, Assist with all duties as assigned by Kitchen Manager, Worked all station including but not limited to salad bar, grill, deli, pizza and all action stations, Worked at a 5.5 million dollar account which has won regional account for the last 3 years, Had direct relationship with all customers to produce personalized food and customer service, Helped achieve 5 star rating through FLIK international, Manned all action stations following strict H.A.C.C.P standards, Assist with the cleaning, hygiene, and organization of kitchen, and all storage areas, Lead person on fund raisers in charge of plating the food and maintaining order, Maintaining high standards for product freshness and sanitation. Be able to read and understand menus. Stores and handles food properly, following Health Department requirements. as designated by Chef which are produced within ClubCorp's quality standards guidelines, Proper cooking techniques for station items as designated by Chef, Proficient in sauce making, cooking techniques for all types of meats, seafood and vegetables, Knowledge and practice of safe food handling and personal hygiene at all times, Maintain professional and proper dress code and appearance standards and maintain regular sanitation and cleaning schedule as outlined by the Executive Chef, May be required to perform additional duties as deemed necessary by the Executive Chef which may not be outlined in this description, Adhere to all standards of operations, policies and procedures, manuals, memos, oral instruction, etc, Capable of working all stations on the line and the pantry including sauté, grill, fryer, and cold/salad station, Assist with plating meals for banquets as needed, Prepare all food as ordered and according to recipe guidelines and specs, Label, date and wrap unused product prior to putting away, Practices portion control to contribute to the overall desired food cost, Clean coolers to ensure high quality product rotation, Adhere to all policies and procedures included in the food safety standards, Assists in all other areas of the kitchen as directed by management, Reports substandard (unsafe) conditions to supervisor, Provides for a safe work environment by following all safety and security procedures, Knowledge of all fire prevention and emergency policies and procedures, Utilizes protective equipment (when necessary), Supports GreenPath program and all associated initiatives, Minimum of 2 years previous experience in back-of-the-house foodservice position preferred, Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption, Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times, Communicate with the management to maintain the level of food quality that is expected, Ensure daily communication between the day and night shifts regarding items that require long cooking times and planning for upcoming meals, Communicate any issues to the staff which could affect the service before each meal period, Ability to cook and prepare food according to production guidelines and recipes, Knowledge of food product, identification, and acceptable level of food quality, Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner, Cuts, trims, bones and carves meats and poultry for cooking, Evaluate food quality and preparedness by tasting, Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards, Evaluate front-of-house presentation and make changes to food displays as needed, Maintains a clean, safe and sanitary work station, equipment, and utensils, Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc. Understand department standards of food quality and recipe taste. Example line cook job description . May perform other duties as assigned, Prepare food items, ensuring consistency and compliance with the Café’s recipes, portioning, cooking, and waste control guidelines, Follow Café guidelines concerning guest services, food and physical safety, maintenance, and equipment/space cleaning requirements at all time, Must be able to communicate clearly with managers, kitchen and dining room personnel and guests, Demonstrated excellence in guest service skills: reliable, consistent, informative and pleasant, General knowledge of common computer software and Web browsers sufficient to view and use internal company information, Operates station in an efficient, safe manner, Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards, Ability to apply common sense understanding to carry out simple one- or two-step instructions. Make only authorized food substitutions, Coordinate service with other departments as necessary. Regularly lifts up to 50 lbs and occasionally lifts up to 100 lbs, Prepares sufficient quantities of food product in accordance to production plan, Works with Chef on preparing, cooking and storing food items with safe work practices, Works closely with Chef on other duties including wrapping, dating, rotating, and inventorying food items, Excellent Knife Skills and Cooking Methods, Responsible for waste control and assisting in maintaining weekly condemned sheets on a daily basis, Follow all DNC Parks and Resorts Environmental GreenPath, GuestPath, National Park Service guidelines, and safety policies and procedures, Serve Safe certification required (within two weeks of hire), Prepare each day according to shift and station assignment. A resume objective is for those who've never plated a meal. The best examples from thousands of real-world resumes, Handpicked by resume experts based on rigorous standards, Tailored for various backgrounds and experience levels, Operated flat top grill and fryers for popular fine dining seafood establishment, Maintained the role as a expeditor, providing the kitchen with the necessary organization. Requires stamina for standing and strength for lifting and moving products, Assures proper portioning, plating, temperature, garnishing and presentation of food items, Specific vision abilities required by this job include close vision, distance vision, and depth perception, Ability to speak clearly and listen attentively to staff, peers, supervisors, and guests, Ability to read and write to facilitate the communication process, Ability to lift pots, pans, etc; up to 50 pounds in weight, Communicates equipment repair needs with chef, Checks and dates all deliveries received and reports any variances to chef in charge, Processes inventory requisition and receives supplies as necessary for quality production, Prepares the proper amount of food according to production or forecast sheets and production plans, Practices excellent operational sanitation, Actively participates in training efforts, Checks and dates all deliveries received and report any variances to chef in charge, Maintains a professional relationship with fellow associates, High school diploma or general education degree (GED); and One (1) to two (2) years prior kitchen experience and/or training; or equivalent combination of education and experience, Must possess a current Food Handler's Card, Prepares, packages, and plates fresh product, Properly handles and maintains temperature integrity of all ingredients and product, Ability to execute high volume production, Culinary certification or equivalent combination of culinary training and/or expertise, Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Line Cooks prepare varieties of food items and ensure customers are well satisfied. You can get there with a palatable line cook resume summary or resume objective. Comply with all health, sanitation and safety guidelines as well as uniform and appearance standards. When you know the skills, abilities, knowledge, experience, etc. Recording daily inventory of the cold/hot station. The requirements listed below are representative of the knowledge, skill, and/or ability required, High School Diploma or general education degree (GED). Try Now! Unload daily produce deliveries, rotate and consolidate items in walk-in refrigerator. Washed and disinfected kitchen area, floors, table, tools, knives and equipment. Restock all items as needed throughout shift and clean/maintain station while practicing good safety and sanitation skills, Prepare a variety of meat, seafood, poultry, vegetable, and cold food items, Arrange sauces and supplementary garnishes for allocated station, Use food preparation tools in accordance with manufactures instructions, Close the kitchen correctly and follow the closing checklist for kitchen stations. This is one of the hundreds of Line Cook resumes available on our site for free. The cast member is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. To write a good resume objective for a line cook job begins from knowing what the employerâs requirements and expectation for the position are. Worked doubles on weekends from outside of the restaurant to inside the kitchen. Regularly walks and reaches with hands and arms, Typical work hours are 6:30am to 3:00pm Monday through Friday. Set up station and collect all necessary supplies to prepare menu for service. Conducted regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations. Guide the recruiter to the conclusion that you are the best candidate for the line cook job. Assisted with all duties as assigned by Kitchen Manager. Must be able to work a flexible, part-time schedule, Must be able to work a flexible, part-time schedule, Prepare food according to standardized recipes, Maintain House of Blues safety and sanitation standards, Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards, Maintain a safe working environment by using proper food handling skills and food safety guidelines, Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, Have a high school diploma, or equivalent (preferred), Minimum of 1 year experience in food service/hospitality desired, but not required, Must enjoy and be able to succeed in a fast-paced work environment, Ability to communicate clearly and professionally with customers and coworkers, Basic math and written communication skills, Ability to work a flexible schedule based on department and store needs, Food handler's card may be required according to local and or state regulations. Assist in serving meals as necessary and on a timely basis, Ensure that safety and sanitary regulations and precautions are followed at all times by all personnel, Self-starter, highly motivated with a high productivity level, Prepare entrees, soups, vegetables, and starches for patients, cafeteria, and doctors’ dining room, Follows standardized recipes, adjusting amounts to meet projected census, Sets up and garnishes food for an attractive presentation, Serves hot food as member of team assembling patient trays, Follows all food safety and sanitation guidelines, Maintains own work area throughout shift in an organized and sanitary manner, Completes pre-preparation for following day’s menu, Labels, dates and stores all food items per department standard, Prepares special menus for catered functions as assigned, Must abide by the HCA code of conduct and the West Hills Hospital and Medical Center Standards of behavior, Knowledge of operating most basic kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc, Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc, Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs, Ability to stand and work continuously in confined spaces. 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