What are a line cook's responsibilities?

They use specialized kitchen tools to prepare essential ingredients and create a finished product for restaurants. A line cook, also known as a prep cook, plates dishes and completes basic food prepping tasks for a restaurant.

The line cook's responsibilities also include preparing food using recipes and menu items created by the head chef and helping keep the kitchen running smoothly. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas, and making sure the kitchen is stocked.

Other key duties and responsibilities of a line cook include the following:

• Assisting with stocking and setting up the kitchen stations

• Takes inventory counts before and after shifts, completes food inventory or storage sheets

• Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks

• Plating prepared foods based on senior chef's guidance

• Working with servers to ensure that orders are completed according to request and on time

• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts

• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations