Top Line Cook Skills

Below we've compiled a list of the most important skills for a Line Cook. We ranked the top skills based on the percentage of Line Cook resumes they appeared on. For example, 23.3% of Line Cook resumes contained Food Preparation as a skill. Let's find out what skills a Line Cook actually needs in order to be successful in the workplace.

The six most common skills found on Line Cook resumes in 2020. Read below to see the full list.

1. Food Preparation

high Demand
Here's how Food Preparation is used in Line Cook jobs:
  • Utilized food preparation tools within correct manufacturing guidelines and placed all dirty food preparation utensils and equipment to the appropriate areas.
  • Participate in all aspects of the kitchen functionality including operation of various food preparation lines.
  • Prepared restaurant level recipes and consistently met established guidelines for various food preparation styles.
  • Implement the specifications and guidelines for food preparation and presentation.
  • Ensured food preparation procedures for quality, uniformity and accurateness.
  • Performed general kitchen duties including food preparation and cleaning.
  • Prepare deli style cuisine Daily food preparation Daily clean-up
  • Prepared American cuisine Station and food preparation Prepared sauces
  • Executed daily operations of food preparation for restaurant.
  • Prepare gourmet cuisine Daily food preparation and clean-up
  • Maintain sanitized environment to food preparation standards.
  • Sanitized food preparation stations and grilling/frying stations.
  • Followed food sanitation procedures during food preparation.
  • Grill operation Daily food preparation Daily clean-up
  • Cleaned and sanitized food preparation surfaces.
  • Detailed cleaned all food preparation equipment.
  • Monitored food preparation methods, portion sizes
  • Well versed in the particular style of food preparation, technique, and food ethos maintained by Executive Chef Dan Barber.
  • Oversee the following responsibilities: Serving customers, food preparations, cash flow, inventories, catering invoices and preparations.
  • Provided the most refined food preparation by reading, interpreting and expediting customer orders in an organized and timely manner.

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2. Kitchen Equipment

high Demand
Here's how Kitchen Equipment is used in Line Cook jobs:
  • Sanitized kitchen equipment and areas to approved health standards, helped maintain overall restaurant cleanliness.
  • Ensured safety of patrons by participating in detailed cleaning of kitchen equipment.
  • Convey clearly any maintenance of kitchen equipment and other security problems.
  • Use and maintain kitchen equipment following management and manufacturer's directions.
  • Familiarized with professional kitchen equipment and utilized HAACP sanitation standards.
  • Operate and maintain all kitchen equipment safely and effectively.
  • Maintained proper regulation of temperature controls for kitchen equipment.
  • Demonstrated exceptional skills in the operation of kitchen equipment.
  • Cleaned and sanitized kitchen equipment and environments.
  • Operated all kitchen equipment safely and efficiently.
  • Utilize kitchen equipment during food preparation.
  • Maintained kitchen cleanliness and kitchen equipment.
  • Performed nightly maintenance on kitchen equipment.
  • Repaired and maintained kitchen equipment.
  • Operated all kitchen equipment correctly.
  • Operated all institutional kitchen equipment.
  • Prepped food and maintained clean, and sanitize work station including tables, shelves, grills, and other kitchen equipment.
  • Follow a given recipe and quality standard; prepare various food items for cooking and using different methods and kitchen equipment.
  • Prepare hot and cold foods; demonstrate knowledge and use of the meat slicer, fryers, and other kitchen equipment.
  • Update and maintain inventory of food and kitchen equipment and supplies and assist in timely stock ordering from vendors and suppliers.

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3. Cold Food Items

high Demand
Here's how Cold Food Items is used in Line Cook jobs:
  • Prepare a variety of foods, work at the omelets station, poultry, vegetable and cold food items.
  • Prepared a variety of meat and cold food items and arranged sauces and supplementary garnishes for allocated stations.
  • Prepare hot and cold food items, clean equipment and station properly every night, teamwork and communication.
  • Prepared hot/cold food items ordered and directed by the Executive Chef in an efficient, timely manner.
  • Set up stations for service while preparing a variety of meat, vegetables and cold food items.
  • Prepare a variety of foods; meat, seafood, poultry, vegetable and cold food items.
  • Prepared various foods, meats, seafood, poultry, vegetables and cold food items.
  • Prepare hot and cold food items for up to 500 customers daily.
  • Plated all hot and cold food items according to proper portion sizes.
  • Assisted cook with preparation of all hot and cold food items.
  • Prepared hot and cold food items per order and menu specifications.
  • Prepared regular and special diet hot and cold food items.
  • Assisted in the production of hot and cold food items.
  • Prepare and cook hot and cold food items to order.
  • Prepared meat, poultry and cold food items for service.
  • Decorated and plated cold food items for banquets and buffets.
  • Prepare cold food items for salads and sandwiches.
  • Prepared cold food items such as sandwiches, pantry
  • Prepared all hot and cold food items.
  • Prepared hot and cold food items including but not limited to fruits salads and appetizers according to designated recipes quality standards.

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4. Saut Station

high Demand
Here's how Saut Station is used in Line Cook jobs:
  • Developed popular daily specials with personally sourced ingredients for saut stations.

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6. Customer Service

high Demand
Here's how Customer Service is used in Line Cook jobs:
  • Verified proper portions sizes and ensured high food quality standards, consistently providing exceptional customer service and exceeding guest expectations.
  • Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards.
  • Achieved company objective by providing excellent customer service, product preparation, and quality assurance.
  • Utilized skills including customer service, leadership, positive communication and time management.
  • Handled customers requests and complaints equally and respectfully to provide excellent customer service.
  • Provide great customer service to ensure that every customers experience exceeds their expectations.
  • Recognized for dependability, professionalism, honesty and outstanding customer service.
  • Delivered outstanding customer service while completing sales at assigned cash register.
  • Completed customer service and food handlers course and received certification.
  • Provide excellent customer service and responsibilities above and beyond duty.
  • Present customers with ticket information and answered customer service questions.
  • Experience with customer service and capacity to manage difficult customers.
  • Provided excellent customer service and adhered to cleaning standards.
  • Provided quality customer service while ensuring quality customer satisfaction.
  • Worked in culinary/customer service industry prior to Nursing career.
  • Complete customer orders while providing exceptional customer service.
  • Provided excellent customer service to diverse population.
  • Provided customer service, and customer satisfaction.
  • Provided great customer service experience for customers.
  • Expedited orders to uphold high customer service standards

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7. Dinner Service

high Demand
Here's how Dinner Service is used in Line Cook jobs:
  • Prepared/cooked menu items for dinner services following procedures and recipes.
  • Worked on the line for lunch and dinner service ensuring proper cooking of steaks, burgers, and other food items.
  • Assist the chef with preparing the line for lunch and dinner service as well as running the pantry station during service.
  • Line Cook at Juan & Only's Restaurant serving upscale Tex-Mex cuisine for over 100 covers daily for dinner service only.
  • Excelled in a Country Club environment cooking for lunch and dinner service, various weddings/tournaments, and manning carving/pasta/fish action stations.
  • Prepare and cook food for dinner service Clean and maintain an organized well stocked station Comply with service and grooming standards
  • Assisted in preparation, production, and plating of hot and cold menu items, for lunch and dinner service.
  • Prepared and opened kitchen, created specials daily for lunch and dinner service, as well as working the line.
  • Execute fast, effective cooking and preparation of food for Breakfast, Lunch and Dinner services for 3000 Facebook employees.
  • Worked with team to run dinner service for restaurant, bar, room service as well as banquet services.
  • Supported breakfast, lunch, and dinner services and accommodated a wide variety of dietary limitations and allergy restrictions.
  • Managed production for lunch and dinner service including butchering, sauces, stocks, and keeping walk-ins organized.
  • Prepared both hot and cold food items in hotel restaurant with breakfast, lunch, and dinner services.
  • Make and portion pizza dough, stock pizza station and portion out ingredients for lunch and dinner service.
  • Prepped and Prepared all food and items need for lunch and dinner service according to chef and menu.
  • Set up the line for lunch or dinner service on any station and prepare recipes to order.
  • Make sure that everything in the cooking line site was properly stocked for lunch and dinner service.
  • Prepare high quality dishes for dinner service according to the very high standards of the Delmonico chefs.
  • Mixed dill yeast roll ingredients for next day lunch service; fresh baked bread for dinner service.
  • Baked and prepared delectable desserts and fruit sauces for dinner service and special Events for the club members

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8. Pantry

high Demand
Here's how Pantry is used in Line Cook jobs:
  • Prepared pantry and maintained food inventory.
  • Perform various cooking duties to include Line cook, Prep cook, Pantry cook, Grill cook, and Dish washer.
  • Received food ingredients and supplies from main kitchen and pantry as required for daily breakfast, lunch, and dinner operations.
  • Open only during summer break, worked as line cook, maintained fryers, grill, flat top, pantry.
  • Worked the pantry line preparing a variety of vegetarian, vegan, and non-vegetarian cuisine, while a Culinary Student.
  • Included, but not limited to, prep, recipe conversion, plating, and cooking of all pantry dishes.
  • Performed all duties of wood burning oven, pantry, dessert, raw bar, prep, and expediting chef
  • Grill cook, pantry and appetizers * Fabricated protein to include Salmon, pork ribs and prime rib.
  • Prepped and preserved order working on the pantry station by learning salad, dessert, and sandwich recipes.
  • Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors.
  • Set up station maintain clean and sanitized station, prepare food items according to recipe.worked grill and pantry.
  • Trained and worked all stations: broiler, fish, apps, pantry, and pastry stations.
  • Assist with the pantry station, food preparation, sandwich bar and various stations in the kitchen.
  • Studied in a variety of positions such as pantry, wood oven, and baking and pastry.
  • Cooked on the short order pub line, pantry line, and main dining room ling.
  • Skilled in all kitchen positions including line cook, pastry/pantry, saucier, and sous chef.
  • Organized and arranged cooked foods using fryers, griddles, pantry, and flat top stoves.
  • Job Duties: Fine Dining Cooking including grill, saute, pantry, and pastry stations.
  • Inventory control of all pantry food items Merchandising and setup of FOH pantry and other areas.
  • Prepare the Pantry area for monthly internal sanitation inspections, State inspections and Training as well.

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9. Salad Dressings

high Demand
Here's how Salad Dressings is used in Line Cook jobs:
  • Prepared homemade salad dressings to specific restaurant recipes.
  • Puree fruits and vegetables and grinds meats; makes a variety of fruits, vegetable and gelatin salads and salad dressings.
  • Ensured that soups, sauces, salad dressings, and portion bulk commodities were in adequate supply.
  • Prepared and plated food for lunch and dinner including gazpacho, salad dressings, and fresh vegetables.
  • Prepare front line of all restocking necessities, prepare salad dressings, cut vegetables for soup preparation.
  • Produced all salad dressings, marinades, and garnishes from scratch on a daily basis.
  • Followed and prepared recipes for sauces, salad dressings, and desserts from scratch.
  • Dice vegetables for pizza toppings, mix marinara, pizza sauce and salad dressings.
  • Prepared cold foods, sandwiches, salads, salad dressings, and condiment sauces.
  • Performed all daily preparation of house made soups, salad dressings, and sauces.
  • Develop and prepare recipes for salad dressings served with deli salads.
  • Prepare soups, gravies, and salad dressings from original recipes.
  • Prepared cold and hot sauces and salad dressings using standard recipes.
  • Prepared vegetables and made a variety of salads and salad dressings.
  • Created and prepared salad dressings using fresh ingredients.
  • Make a variety of salads and salad dressings.
  • Prepared salad dressings as needed.
  • Make Guacamole, and various salsas and salad dressings from scratch, Marinate chicken and steak etc.)
  • Job description: Making dough, sauces, and salad dressings.
  • Mix and prepare cold sauces, meat glazes, jellies, salad dressings, and stuffings.

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10. High Volume

high Demand
Here's how High Volume is used in Line Cook jobs:
  • Provided exceptional customer-centered service in a fast-paced, high volume restaurant.
  • Prepared approximately 500-1000 meals daily in high volume environment.
  • Commended for multitasking abilities in high volume restaurant.
  • Prepared meals in high volume/high stress kitchen atmosphere while maintaining a team focused attitude and moving to various workstations with ease.
  • Produce high quality food to sell in accordance to daily demands, excelling in a fast pace and high volume environment.
  • Prioritized daily tasks in order to be most efficient with my time and meet the demands of a high volume kitchen.
  • Prepared daily menu items as well as daily specials in a professional and clean manner in a very high volume restaurant.
  • Prepared meals and over saw p.m. kitchen staff in a busy hotel environment as well as a high volume steak house.
  • Adapted to working in fast paced and high volume kitchens in my three plus years at Devil's Thumb Ranch.
  • Worked in a high volume, fine dining establishment located a mile out from the entrance to Denali National Park.
  • Cook Extremely high volume line position, focusing mainly on egg production, hand-tossed pizzas, and saute positions.
  • Prepared sauces, vegetables, sliced meats and high volume high stress cooking, inventory, catered large company parties
  • Greeted high volume of customers as host and ensure customers were seated quickly and in the proper restaurant section.
  • Worked with enthusiasm while cooking at a high volume, fast pace work environment by following the company recipes.
  • Prepared and cooked quality food of high volume and higher end menu, for the guests of the hotel.
  • Vacation resort just outside Glacier National Park, high volume, fast-paced ticket times, worked every station.
  • Prepared meals in a high volume kitchen with exceptional quality, emphasizing fine details, precision and presentation.
  • Line Cook, trainer and expediter for this high volume beach restaurant and sports bar serving quality product.
  • Work together with my team of cooks to keep a good steady pace in a high volume kitchen.
  • Prepared banquet meals, Worked in high volume kitchen and cooked on various stations of the kitchen line.

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11. Dishwasher

high Demand
Here's how Dishwasher is used in Line Cook jobs:
  • Line Cook and general utility/dishwasher.
  • Supervised dishwashers, servers, and oversaw correct food preparation of Chefs planned meals for breakfast, lunch, and dinner.
  • Open, close, prep cook, dishwasher, maintenance, steam cook, and keep and maintain clean work environment
  • Started as a busboy and within 3 months I moved to dishwasher, prep cook, to head line cook.
  • Job duties: prep for each cooking station, cooked short order meals on flat top grill and dishwasher.
  • Performed multiple job roles as a pizza cook, line cook, prep cook, cashier, and dishwasher.
  • Provided other duties when needed such as dishwasher, kitchen sanitation and maintained a clean and sanitary work environment.
  • Promoted from dishwasher, to host, server, delivery driver, and finished as a line cook.
  • Started as dishwasher, promoted to line cook and in-store trainer for other local restaurants within the company.
  • Train and supervise staff, cooking, baking, receive inventory, costumer service, waiter and dishwasher.
  • Started as a dishwasher; quickly moved to a line cook then moved out to a server.
  • Assisted with the training of new kitchen staff, including cooks, dishwashers, and banquet staff.
  • Cleaned dishes, glassware, flatware, pots, and pans, by hand and using dishwasher.
  • Worked initially as a dishwasher and switched to line cook position during first semester of junior year.
  • Moved from kitchen dishwasher to cook through dependable work record and aptitude for food handling and preparation.
  • Make food, assembler, fryer, dishwasher, baker, alley coordinator, prep, learning grill
  • Sandwich maker, dishwasher, and assisted with all tasks that involved the closing of the store.
  • Preformed clean up and maintenance on various machines and appliances including dishwashers, ovens and grills.
  • Started as a dishwasher, then steadily got increased responsibilities such as prepping food and cleaning.
  • Worked in a large team of cooks servers and dishwashers in a fast paced restaurant environment.

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12. Sous

high Demand
Here's how Sous is used in Line Cook jobs:
  • Assisted Sous-Chef, and assisted hotel customer service/hospitality.
  • Followed management effectively from Executive and Sous chefs.
  • Provide assistance to Head chef and sous chefs by preparing elegant cuisines that contribute to the ultimate customer dining experience.
  • Prepared signature dishes and followed leadership of sous chef, learning proper techniques of Mediterranean cui- sine and rustic presentation.
  • Worked as a strong team leader and was able to easily receive guidance and direction from sous chef staff.
  • Promoted to Sous Chef after only one year, reporting directly to Chef Ed Stone, Executive Chef.
  • Supervised by the Executive Chef and Executive Sous Chef in cooperation with the Kitchen Sous Chef on duty.
  • Required relief staffing for both the executive chef and sous chef and assuming their responsibilities during their absence.
  • Worked side by side with both chef and sous chef to gain more knowledge and build on techniques.
  • Performed additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager
  • Performed extra duties as requested by the Chef, Sous Chef or Kitchen Manager and meeting operational guidelines.
  • Started as an Apprentice chef, Line Chef and then working my way up to a Sous Chef.
  • Prepared food items and did other organizational or cleaning duties as directed by chef and sous chef.
  • Worked pantry and moved through the kitchen to finally be promoted as a Sous Chef in 1999.
  • Cooked a specific portion of each plated meal as assigned by either the head or sous chef.
  • Acted as Sous Chef as needed and operated in a brigade setting managing tickets and timing orders.
  • Prepared dishes as directed by kitchen Chef and Sous Chef, in a sanitary and timely manner.
  • Worked in all areas of the line while assisting the Executive and Sous Chefs with presentation and consistency
  • Moved up to sous-chef, assisting with menu planning, function planning, and preparation and ordering.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

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13. Cooking Surfaces

high Demand
Here's how Cooking Surfaces is used in Line Cook jobs:
  • Sanitize food preparation line and cooking surfaces to ensure adherence to food safety regulations, food temperatures and cross-contamination.
  • Ensured all food preparation areas, utensils, stoves and cooking surfaces were always sanitized and ready for service.
  • Know and perform the basics of cleaning and preparing the food areas, utensils, and various cooking surfaces.
  • Cleaned stations such as disposing of garbage and cleaning utensils, pots, pans, and cooking surfaces.
  • Sanitized food preparation and cooking surfaces, stocked food, swept and mopped, etc.
  • Ensured all food preparation areas, utensils, stove, and cooking surfaces are clean.
  • Maintained a clean working environment, cooking surfaces, and the cooking utensils.
  • Break down stations, clean cooking surfaces and utensils, and track inventory
  • Clean food prep areas, cooking surfaces, equipment and utensils.
  • Maintained sanitation, health, and safety standards in work areas Cleaned food preparation areas, cooking surfaces, and utensils.
  • Clean food preparation areas, cooking surfaces, and utensils - Measure ingredients required for specific food items being prepared.
  • Promoted to CWT(Certified Wing Trainer) Cleaned food preparation areas, cooking surfaces, and utensils.
  • Fort Worth, TX 76116 Clean food preparation areas, cooking surfaces, and utensils.
  • Cleaned food preparation areas, cooking surfaces, andutensils.
  • Clean food preparationareas, Cooking surfaces, and utensils.
  • Cooked specialty meats,fish, and chicken to customers orders.cleaned/maintained fryers,changed cooking oils; sanitized cooking surfaces and utensil
  • Clean food preparation areas, cooking surfaces and utensils Verify requirements for quality Clean, stock, and restock workstation
  • Clean food preparation areas,cooking surfaces, and utensils.Cook and package food.

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14. Storage Areas

high Demand
Here's how Storage Areas is used in Line Cook jobs:
  • Followed proper cleaning procedures for designated equipment and food storage areas.
  • Retrieved from storage areas all items necessary for preparation.
  • Ensured cleanliness of receiving docks/storage areas.
  • Handle food storage issues by ensuring that all food items are properly and safely stored in pantries or cold storage areas.
  • Utilized station checklist to set up cooking station by locating and carrying food products from refrigerated and non refrigerated storage areas.
  • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
  • Cleaned and maintained kitchen, hygiene, and organization of kitchen, barge in coolers, and all storage areas.
  • Maintain the cleanliness and sanitize of the kitchen area including walk-in coolers walls ceiling hoods and all storage areas.
  • Clean, organize, and maintain walk-in refrigeration, prep, and dry storage areas in specified safe manner.
  • Unpacked store supplies in refrigerators and other storage areas; Perform other duties to assist cook and kitchen staff.
  • Clean and organize food prep and storage areas i.e., kitchen, walk-in freezers and storage areas and equipment.
  • Maintain kitchen, dish room and storage areas using all approved safety and sanitation procedures - Preparing and storing food
  • Ensured that the kitchen, dish and food storage areas were maintained in a clean and organized manner.
  • Assisted with cleaning and proper sanitation of kitchen, service stations, coolers, and all storage areas.
  • Assist with the hygiene, and organization of kitchen, barge in coolers, and all storage areas.
  • Performed daily inspections of all food storage areas to assess product levels for prep- and food order lists.
  • Ensured the kitchen, all food prep areas, and all food storage areas meet restaurant cleanliness standards.
  • Prepped; cleaned, maintained and organized stations, walk in coolers, and all storage areas.
  • Maintained the sanitation and organization of walk in coolers, the kitchen and their respective storage areas.
  • Assist in cleaning and organization of kitchen, walk-in coolers, and storage areas as needed.

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15. Line Cooks

average Demand
Here's how Line Cooks is used in Line Cook jobs:
  • Managed line cooks to ensure timely food preparation for customer consumption and satisfaction.
  • Trained and managed new line cooks and achieved significant improvements in their productivity.
  • Developed interpersonal skills by collaborating and working alongside fellow line cooks.
  • Reduced inefficiencies by improving the communication system between line cooks.
  • Coordinated between order line cooks using verbal communication.
  • Facilitated communication between line cooks and servers.
  • Provided proper training for new personnel in-store and managed line cooks to ensure timely food preparation for customer consumption and satisfaction.
  • Work orderly and efficiently in a large kitchen with up to 22 line cooks and managers on the line simultaneously.
  • Train new Line Cooks, prepare subs, salads, appetizers, pasta dishes, wait tables, operate cash register
  • Trained new line cooks in how to operate equipment, safety codes and regulations, and prepare recipes to specifications.
  • Restock all items for line cooks if it was busy making salsas and bread when called by the chief.
  • Worked as one of the head line cooks in a fast paced kitchen with over 500 covers a night.
  • Work well with everyone from each department such as line cooks, runners and servers on a respectful level.
  • Work with a team of line cooks in a fast-paced environment to make pizzas according to customers' orders.
  • Coordinated a brigade of ten line cooks for significant rushes, to keep the restaurant running smoothly each night.
  • Line cooks must comply with all state and federal regulations as well as any set forth by Universal Orlando.
  • Train all line cooks as well as General Managers who are training and observing to go to other locations.
  • Worked in and excelled at all line cooks and prep positions before taking over the duties of kitchen manager.
  • Line cooks are responsible for preparing and cooking food ordered by customers in the quickest possible time frame.
  • Worked well with other line cooks while preparing quality food and handling complaints from customers or wait staff.

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16. Safety Procedures

average Demand
Here's how Safety Procedures is used in Line Cook jobs:
  • Operated and maintained all equipment and utensils in accordance with established guidelines and safety procedures.
  • Assured all quality control and food safety procedures were executed entirely.
  • Prepare food for customers maintain clean area follow safety procedures
  • Followed food safety procedures according to health regulations.
  • Executed daily service, sanitation and safety procedures.
  • Adhere to company sanitation and safety procedures.
  • Followed safety procedures at all times
  • Followed safety procedures when cooking.
  • Trained new hires on workplace safety procedures, food safety standards, and cooking practices while emphasizing cost effectiveness and efficiency.
  • Performed all necessary line cook duties at high volume dinner restaurant including food prep, menu execution and food safety procedures
  • Worked in a high pace environment while following all safety procedures and effectively communicating with other members of the staff.
  • Utilized restaurant equipment following safety procedures including regulated temperature on deep fryers, oven, broilers, and grills.
  • Prepared and cooked foods for customers requiring short preparation time and following health and safety procedures for food handling.
  • Prepared food at a quality standard with a quick pace while maintaining food and equipment handling safety procedures.
  • Ensured that all procedures were performed in adherence to required safety procedures, and health standards.
  • Understand and was able to follow all safety procedures, dress code, and sanitation requirements.
  • Follow all safety procedures and have a high threshold for heat in a kitchen environment.
  • Cleaned and maintained station in practicing food safety procedures, sanitation, and organization skills.
  • Trained new employees in proper culinary and safety procedures, and enforced company policies.
  • Sustained a prepared and sanitary work area at all times/strength in food safety procedures.

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17. Necessary Supplies

average Demand
Here's how Necessary Supplies is used in Line Cook jobs:
  • Performed general stock and inventory for necessary supplies.
  • Cook menu items in cooperation with the rest of the kitchen staff and set up and stock stations with all necessary supplies
  • Worked front of house waiting on tables, set up stations and collected all necessary supplies to prepare menus for service.
  • Set up and stocking stations with all necessary supplies, maintained inventory, placed request for produce and meat when needed.
  • Set up stations, collect all necessary supplies for food preparation, and prepare a variety of dishes from the restaurant.
  • Prepared cooking ingredients (washing, chopping and cutting), set up and stocking of stations with necessary supplies.
  • Set up and prepare stations with all necessary supplies; prepare food for service such as chopping and butchering.
  • Set up and stock stations with all necessary supplies, comply with nutrition and sanitation regulations and safety standards.
  • Train new cooks the menu and how to safely Handel food/equipment, check inventory and order necessary supplies.
  • Set up and stock stations with all necessary supplies and/or food items for next cook on duty.
  • Set up and stock all stations on the line with all necessary supplies based on projected sales.
  • Set up and stocked stations with all necessary supplies needed to prepare meals for the day.
  • Perform line cook duties: set up and stocking stations with all necessary supplies.
  • Set up work station and get all necessary supplies to prepare food for customers.
  • Arrive on time to prep station for service by collecting all necessary supplies.
  • Set up and stock stations with necessary supplies to complete food items.
  • Set up work station by collecting all necessary supplies to prepare food.
  • Ordered and stocked the storage shed with all necessary supplies.
  • Set up each station and stock all necessary supplies.
  • Clean and stock the stations with all necessary supplies.

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18. Expo

average Demand
Here's how Expo is used in Line Cook jobs:
  • Followed a standard procedures manual and safety policy including an Exposure Control plan
  • Self-trained on every station including hot and cold appetizers, salads, pizzas, dessert, pasta, and inside expo.
  • Worked the middle window ad expo station, firing a variety of dishes while keeping the pace of the kitchen.
  • Learned a lot about how the business works, from cooks, to expos, to food runners and servers.
  • Point position which includes rib grill, shrimp and salmon grill, plating, selling tickets to expo with finished product
  • Work assigned station during service including: pizzas, salads, grill, fryer, expo, and prep.
  • Mastered all stations, prep, opened daily for lunch, expo, practiced & maintained daily HACCP procedures.
  • Worked the night shift from 5 to close, Worked appetizer, noodle, wok, and expo station.
  • Line Cook, expo, responsible for pick up orders, delivery, clean, and maintain area.
  • Saute, Grill and Expo Stations Creation of Daily Specials Cross Trained through all Outlets Training of New Employees
  • Participated in two wine dinners, helping finish plates, plate passed appetizers, and expo food.
  • Assisted in multiple kitchen stations including broiler, fry, grill, expo, and preparation areas.
  • Handled expo line making sure dishes were prepared and plated properly to be given to guest.
  • Learned all positions in kitchen and expo, ensure food safety and timeliness at all times.
  • Worked mostly grill/broil but also worked saute, fry, pantry, expo, and prep.
  • Worked various positions including: Pizzas, Pantry, Saute, Grill, and Expo.
  • Worked saute, open flame/flat top grill, fryers, expo, prep and dish.
  • Ensured food quality was met to restaurant standards by assisting with the expo of food.
  • Run the Expo, making sure the food and whole ticket order is made correctly.
  • Organize the whole order, make sure presentation is exceptional and send to the expo.

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19. High Quality

average Demand
Here's how High Quality is used in Line Cook jobs:
  • Executed high quality food preparation while adhering to company standards and maintained excellent product quality while utilizing Serve Safe certification protocols.
  • Gained insight on working collaboratively to provide high quality customer service Prepared customer-specified and detail-orientated meals Ensured the cleanliness of the establishment
  • Prepared and cooked food in timely manner obtaining high quality and full customer satisfaction
  • Prepared foods utilizing high quality seasonal products and fine dining techniques
  • Prepare high quality food following prescribed recipes and production specifications.
  • Maintained high quality of products prepared by following guidelines.
  • Maintained high quality service in a fast-paced environment.
  • Maintained consistency with providing high quality products.
  • Prepared high quality cuisine while ensuring superb presentation
  • Maintained high quality customer service and food preparation
  • Emphasized high quality customer service.
  • Oversee that all food items go out of the kitchen timely, help to upkeep high quality and ensure member satisfaction.
  • Perform periodic quality inspections to ensure the food items used in the kitchen are of high quality and fit for consumption.
  • Worked with a team that usually 200 covers or more per shift at a fast paced line producing high quality food.
  • Cooked in a high stress, fast paced environment with an emphasis on perfection of dishes and high quality ingredients.
  • Worked alongside a team of 4 others to efficiently and consistently deliver high quality food to guests Skills & Expertise.
  • Worked as part of a team of cooks to prepare high quality meals Kept kitchen areas tidy Stocked coolers and freezers
  • Supervised all food preparation area including Banquets, Restaurants, Bar/Lounge and associate to ensure consistent high quality food product.
  • Grill and saute with prep work for a 5 star restaurant under chef Terrace Brennan cooking high quality food.
  • Worked with a chef and team of cooks to deliver high quality food in a fast-paced, high-volume pub.

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20. Timely Fashion

average Demand
Here's how Timely Fashion is used in Line Cook jobs:
  • Attended to costumer's orders with precision and in an orderly and timely fashion, cooked food to costumer's specifications.
  • Execute plates in timely fashion... short order cook.... grill cook....prep... follow recipes and standards
  • Prepared, to order, all food items following standard recipes and procedures within a timely fashion.
  • Assure that all orders from guests are made, prepped and assembled in a safe and timely fashion
  • Handled the register and took orders, grilled burgers and assembled menu items in timely fashion.
  • Line cook, assortment of items cooked prepared for customers in timely fashion 8min or less.
  • Get food to guest in a safe and timely fashion while following company recipes and presentation guide
  • Prepared soups and prepped food for service, made meals to order in timely fashion.
  • Cooked the food in timely fashion had to be in 7 min or less.
  • Ensured that food orders came out simultaneously in high quality and timely fashion.
  • Provide excellent customer service by serving customers in a positive and timely fashion.
  • Prepare food for customer and cook the food to order in timely fashion.
  • Provided customers with a high quality of tasty food within a timely fashion.
  • Prepare, plate and execute customers' orders in a clean and timely fashion
  • Prepare, book, and plate entrees in timely fashion according to recipe.
  • Performed various tasks to produce food in a greatly presented timely fashion.
  • Use effective communication with co-workers to produce entrees Ina timely fashion.
  • Prepare and send out meals in a presentable and timely fashion.
  • Stock of line and prepare tickets with in timely fashion.
  • Called ticket times and loaded plates in timely fashion.

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21. Garde Manger

average Demand
Here's how Garde Manger is used in Line Cook jobs:
  • Perform Garde Manger responsibilities and /or hot station responsibilities.
  • Adapted skills on the hot line, Garde manger, expediting, pizza making as well as preparation for all stations.
  • Worked in a fast pace environment platting for garde manger station while also helping out fry and pastry station when needed.
  • Worked the line including hot appetizers, garde manger, and raw bar stations serving up to 500 covers per evening.
  • Prepared foods in sanitary and timely manner * Followed recipes and presentation specifications set by Chef * Garde Manger, Hot Apps
  • Worked garde manger, hot appetizers, and canape station for parties up to 200 people in the private dining room.
  • Cross-trained on all food departments, including Garde Manger, the front line, Grill, Bakery, Deli and Pizza.
  • Worked various positions on the kitchen and on the line: pantry, broiler, garde manger and pastry shop.
  • Served as support for Michelin-Star and Executive Chef, Matt Adler, in the garde manger and homemade pasta station
  • Worked different line stations during service, including Garde Manger, Noodles, Hot Appetizers, and Grill stations.
  • Worked different stations, such as prep Cook, garde manger, Hot line, raw bar and sushi.
  • Prepped various food products for restaurants as well as banquets, worked garde manger and grill station, maintained sanitation
  • Assist head and sous chefs with preparing various dishes on the hot line, garde manger station and pastry shop
  • Rotated through Garde Manger, Fry, Oven Station, and Pasta station, for 250-seat upscale restaurant.
  • Line and Prep cook for the pantry (Garde Manger) station and handled desserts for both restaurants.
  • Worked all line position including Pizza, Garde Manger, Saute, Fry, Grill and Expo.
  • Worked Garde Manger station for lunch and dinner shifts in a busy, fine dining, Scandinavian restaurant
  • Worked in areas of hotel including Bake Shop, Banquets, Garde Manger, and all restaurants.
  • Prepare orders and daily prep work for Garde Manger, Hot Appetizer, Grill and Pasta stations.
  • Performed line cook duties on garde manger, grill and saute stations in fast paced food service environment

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22. Sanitation Standards

average Demand
Here's how Sanitation Standards is used in Line Cook jobs:
  • Well Trained in Sanitation standards and practices including implementation and maintaining high cleanliness standard.
  • Closed restaurant nightly focused on proper food storage safety and sanitation standards.
  • Ensured proper food sanitation standards are followed to ensure customers safety.
  • Maintained sanitation standards throughout the preparation and delivery process.
  • Follow proper safety/sanitation standards to complete daily tasks.
  • Maintained kitchen production levels and sanitation standards.
  • Maintained sanitation standards in an open-kitchen environment.
  • Maintained strict menu specifications and sanitation standards.
  • Maintained food quality and sanitation standards.
  • Followed company safety and sanitation standards.
  • Maintained and adhered to corporate sanitation standards
  • Cleaned following proper sanitation standards.
  • Fast paced salad prep and fry cook * Adhered to corporate standards * Open kitchen; upheld professional demeanor and sanitation standards
  • Greeted and served guests, prepared food, maintained food safety and sanitation standards, and handled and processed some paperwork.
  • Monitored and instructed kitchen staff on meeting all compliance measurements with regards to food safety standards and sanitation standards.
  • Worked with a team of line cooks in a fast-paced environment while maintaining sanitation standards in designated work area
  • Assure work is performed in accordance with sanitation standards set by the Executive Chef and OSHA regulations.
  • Flip, fill, stock, and clean station for next shift to maintain HACCP sanitation standards.
  • Prepared food in advance and on the line; complied with sanitation standards; created daily special items
  • Maintained my station in a clean and orderly manner which complied with all food sanitation standards.

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23. Quality Standards

average Demand
Here's how Quality Standards is used in Line Cook jobs:
  • Trained new kitchen employees on broiler station o Butchered various meats selections for service o Managed inventory o Maintained restaurant quality standards
  • Supervised and coordinated activities of cooks and workers engaged in food preparations ensuring that quality standards and expectations were met.
  • Developed new station organization and kitchen protocols increasing quality standards.
  • Prepared food items according to designated recipes and quality standards.
  • Established presentation technique and quality standards.
  • Ensured that all food served is arranged properly and meets quality standards; provided guidance and support to all kitchen staff.
  • Prepared and cooked food to established time, cost, taste and quality standards, with attention to cleanliness and sanitation.
  • Adhere to company policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards.
  • Cooked large quantities of food in a fast paced work environment in direct accordance with restaurant and quality standards.
  • Know and complies consistently with our standard portion sizes, cooking methods, quality standards and knows kitchen rules/policies/procedures.
  • Demonstrated knowledge of standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Serve as a lead person on the line and ensure adherence to recipes, specs, and quality standards.
  • Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures.
  • Prepare and plates proper portion sizes and consistently attains and assesses other employees' high food quality standards.
  • Understand and follow proper cooking methods, portion sizes, as well as kitchen rules and quality standards.
  • Work at fast pace while maintaining optimal food safety and quality standards as well as dish presentation.
  • Demonstrated knowledge of all cooking methods, quality standards and kitchen rules as well as procedures performed.
  • Prepared and cooked goods according to recipes, quality standards, presentation requirements, and prep list.
  • Served orders in an average of less than seven minutes while maintaining both safety and quality standards.
  • Coordinated with a number of coworkers to ensure orders came out to quality standards within reasonable time.

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24. Knife

average Demand
Here's how Knife is used in Line Cook jobs:
  • Work safely, use knife properly to avoid cuts, and be alert to open jets or escaping gas when grilling.
  • Survive the recession and precarious research jobs by using food knowledge, communication faculties, and knife skills to get by.
  • Prepared crepes, soups and salads* Prepared ingredients for production, utilizing various knife cuts* Trained new cooks to prepare specific
  • Performed all culinary skills including cooking, baking, preparation, production and knife skills required of the designated kitchen.
  • Recruited by head chef to gain back of the house experience such as food prepping, knife skills and kitchen etiquette
  • Learned to hone in on my knife skills and cut work.- Learned how to produce dishes quickly and efficiently.
  • Loaded dishwasher and hand washed fragile utensils such as dishes, knifes, glasses and metal pots.
  • Included use of knowledge in baking, knife skills, and general food preparation standards and techniques.
  • Cooked orders and seated guests Accomplishments Became a kitchen manager from prep cook Skills Used Knife skills.
  • Knife skills knowledge of sauces, meats, plating, knowledge of ins and outs of kitchen.
  • Use of basic knife cuts on vegetables, cleaning and portioning of various types of fish.
  • Excelled on all line stations, frequently assisting with banquet events, and strengthening knife skills.
  • Position responsibilities: Maintain flat top/grill, changing/cleaning fryer, prep for station, knife skills.
  • Gained knowledge in serving food, improved knife skills and learned about storing foods properly.
  • Prepare fruits, vegetables, and meats for dinner and lunch service using knife skills.
  • Enhance plating techniques, professional knife skills with speed, quality, and accuracy.
  • Learned various knife skills by cutting chicken, steak, onions, and peppers.
  • Prepared food and ingredients, specialized in grills, knife skills and kitchen maintenance.
  • Grill, stove, fryer, oven, catering and knife work experience.
  • Knife skills, cooking, prepping, and cleaning were everyday skills used.

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25. Presentation Specifications

average Demand
Here's how Presentation Specifications is used in Line Cook jobs:
  • Followed recipe cards and presentation specifications as set by restaurant management to guarantee the proper delivery of menu items.
  • Prepared meals in a high-volume kitchen following recipes and presentation specifications as set by the restaurant management.
  • Demonstrated ability to produce quality food according to recipe and presentation specifications.
  • Prepared meals following recipes and presentation specifications set by restaurant measurement.
  • Follow recipe and presentation specifications as set by the restaurant management.
  • Follow recipes and presentation specifications as set by corporate.
  • Followed prescribed recipes and presentation specifications set by management.
  • Followed recipes and presentation specifications to restaurant standard.
  • Follow plate presentation specifications as directed.
  • Follow recipes, piece controls and presentation specifications as set by the restaurant management, while maintaining hygienic work stations.
  • Prepared all items in a sanitary and timely manner while following recipes, portion control, and presentation specifications.
  • Follow recipes, portion controls and presentation specifications as set by the restaurant for each customers' order.
  • Followed recipes, portion controls, and presentation specifications as set by Culinary Director and Executive Chef.
  • Followed recipes, portion controls, and presentation specifications that was set forth by the SLS Hotel.
  • Follow recipes, portion controls, and presentation specifications as set by BJ's Gold Standard.
  • Cook entrees with control, portion and presentation specifications as set by the restaurant.
  • Follow recipes, portion controls, and presentation specifications as set by my employer.
  • Followed recipes, piece controls and presentation specifications as set by restaurant.
  • Prepare breakfast and lunch food items; Follow recipe and presentation specifications.
  • Followed all recipe, portion, and presentation specifications set by employer.

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26. Kitchen Stations

average Demand
Here's how Kitchen Stations is used in Line Cook jobs:
  • Work cooperatively across kitchen stations to ensure accuracy and timeliness of orders.
  • Executed various kitchen stations in a historic restaurant and event facility.
  • Demonstrated proficiency in multiple kitchen stations in busy casual restaurant.
  • Cleaned kitchen stations according to regulations and company standards
  • Coordinate the timing and plating of dishes from five different kitchen stations to an average of four hundred people a night.
  • Ensured proper closure of kitchen by following kitchen stations' closing checklist; also, help others to close the kitchen.
  • Executed various kitchen stations and assisted with meat, fish and preparation of full meals to be serve to the customers.
  • Executed various kitchen stations and assisted with, meat, fish, Fry foods, Eggs, Bacon, sausage.
  • Obtained a working knowledge of all kitchen stations, cleaned and maintained kitchen, followed all safety and sanitation guidelines.
  • Opened and/or closed kitchen properly and followed closing checklist for kitchen stations; assisted others in closing the kitchen.
  • Closed down the kitchen after each shift, making sure all BOH staff followed closing checklist for kitchen stations.
  • Trained and certified on all 3 kitchen stations including the conveyor ovens, flame broiler, and deep fryers.
  • Prepared food for, inventoried, stocked, and worked various kitchen stations for up to 250 covers a night
  • Worked on all kitchen stations and strictly adhered to state and federal compliance on health and safety standards.
  • Close kitchen correctly by following the closing checklist for all kitchen stations and all products are stored appropriately.
  • Trained in and mastered all kitchen stations including prep, garden bar, grill, pantry and window.
  • Assisted the Kitchen Manager with closing the kitchen correctly and follow the closing checklist for kitchen stations.
  • Coordinated with other kitchen stations to ensure orders came out in a timely and consistent manner.
  • Opened and closed the kitchen appropriately by following the designated checklists for the kitchen stations.
  • Worked all kitchen stations and action stations serving up to 600 guests at banquet events.

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27. Personal Judgment

average Demand
Here's how Personal Judgment is used in Line Cook jobs:
  • Season and cook food, according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Add seasoning to foods during cooking or mixing, according to personal judgment.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Experienced in seasoning and cooking food according to recipes and personal judgment.
  • Season and cook food according to personal judgment and experience.5.
  • Season and cook food according to recipes or personal judgment and experience Prep and prepare ingredient for dishes at station working at
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, usingvarious kitchen utensils and equipment.
  • Turn or stir foods to ensure even cooking.Season and cook food according to recipes or personal judgment and experience.
  • Seasoned and cooked foods according to personal judgment.Tested foods to check cooking progress.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment,using various kitchen utensils and equipmen
  • prepare foods to recipie or personal judgment.

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28. Customer Orders

average Demand
Here's how Customer Orders is used in Line Cook jobs:
  • Process customer orders, carefully listening to customer request, and effectively asking questions to ensure customer's satisfaction.
  • Developed strong communication skills by taking customer orders and following verbal and written directions from managers.
  • Prepared a variety of foods according to customer orders, or supervisory instructions following approved procedures.
  • Supported the management to drive sales by accurately processing and inputting customer orders received.
  • Provided a positive customer experience by accurately taking customer orders and promptly serving them.
  • Assist in taking customer orders and delivering items efficiently and ensuring customer satisfaction.
  • Processed multiple customer orders simultaneously while remaining courteous to customers.
  • Fulfilled all customer orders precisely and timely with great presentation.
  • Specialized in food preparation and assisting in filling customer orders.
  • Prepared customer orders for catering services including customized platters.
  • Worked various stations when needed to successfully complete customer orders
  • Prepare customer orders to specification and maintain kitchen facilities.
  • Prepared customer orders and delivered a quality product consistently.
  • Prepared ingredients for menu items and processed customer orders.
  • Prepared customer orders and maintained sanitation standards.
  • Prepared customer orders according to SafServ regulations.
  • Prepared customer orders with accuracy and efficiency.
  • Handled customer orders and provided customer service.
  • Prepared customer orders and maintained kitchen cleanliness.
  • Prepared customer orders efficiently and correctly.

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29. Special Events

average Demand
Here's how Special Events is used in Line Cook jobs:
  • Assisted in developing new menu items Special events and catering supervisor Sanitation Supervisor In charge of inventory control
  • Prepare all menus for special events* Provide excellent customer and employee services* Maintain clean working environment
  • Developed daily and seasonal specials, assisted with menu development and special events
  • Experienced multitasking to accommodate daily operations and special events.
  • Worked in different locations catering special events.
  • Worked special events for marketing opportunities.
  • Provided security during special events.
  • Catered and attended for special events
  • Prepare and cook food for daily dinner service, cookouts, weddings, buffets, special events, and holiday parties.
  • Line Cook/Stage: Responsible for all preparation and execution of items for the line and coordinated special events and parties.
  • Assist with special events in the hotel such as weddings or banquets from catering events to serving guests during events.
  • Cooked and served meals for special events and holidays, preparing elaborate feasts to meet expectations of management and residents.
  • Moved to Line cook; Duties included preparing and cooking dishes for lunch and dinner hours and also special events.
  • Managed on premise catered events ranging from 75 to 200 guests, inclusive of BBQ, weddings and special events.
  • Assist in menu planning and preparation for weekly dinner and lunch specials as well as for catering special events.
  • Started off as a line cook and eventually switched to working as a server for lunch and special events.
  • Assisted in the planning and preparation of food for catering jobs, private parties, and other special events.
  • Provided oversight and delivery of preparation for dinner service, special events, banquets, weddings and dinner meetings.
  • Prepared daily specials, soups and sauces and special menu items for banquets, buffets, and special events.
  • Service for line including dinner, grill, special events, banquets, both buffet and plated meals.

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30. Fry Station

low Demand
Here's how Fry Station is used in Line Cook jobs:
  • Cooked on Grill Station, Prepped Line before services, Prepared salads on Salad station, Cooked on Fry Station.
  • Make sure the area was clean and presentable and all utensils and tools cleaned and fry station and grill cleaned.
  • Crossed trained but not limited to GM, hot side, saute, fry station, pizza making and baking.
  • Trained on every station in the kitchen, but only worked on salad, flat top, and fry station.
  • Involved in the timely preparation of orders, working the fry station, grill station and salad/ sandwich station.
  • Operated the grill and fry station as a line cook Cleaned and sanitized stations at the end of my shift
  • Performed normal cook duties on various stations (fry station, saute station, salad and desserts station).
  • Experience in preparation of items per restaurant's standard recipes, using the flat top grill and fry station.
  • Stock fry station with needed food items on a consistent basis to keep up with the restaurant's demand.
  • Prepared food for cooking during shifts-Ran the grill station during shifts-Assisted on fry station-Prepared dishes for customers-Plated food for customers
  • Mastered all positions in the kitchen, grill station, fry station, pantry, boiling, and prep
  • Grill and fry stations, maintain foods on steam table, prepare potatoes and garnishes for dinner menu.
  • Worked fry station, cooking fried items used for plates from chicken, corn dogs, fries etc.
  • Prepare needed food items for the fry station to ensure the station is fully stocked at all times.
  • Fry Station, and Grill Station, and Salad Station cooked steak and chicken and sea food.
  • Fry Station, Oven Station, Grill Station, Saute Station, Oyster Bar, and Pantry.
  • Stocked, set-up, and prepared grill station, cold sandwich station, and fry station.
  • Fry station and prep work, both done in an open kitchen, in front of customers
  • Prepared menu items to customer satisfaction, grill, fry station, breakfast and lunch menu items
  • Worked fry station also apps and dessert and did on the job training to be grill cook

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31. Kitchen Areas

low Demand
Here's how Kitchen Areas is used in Line Cook jobs:
  • Sanitized kitchen areas to avoid cross contamination and meet safety standards.
  • Reorganized kitchen areas to maximize efficiency
  • Create burgers as soon as orders come in and as fast as possible while maintaining all kitchen areas properly clean.
  • Cooked breakfast, lunch, and dinner entrees to order, general cleanliness and maintenance of kitchen areas and appliances.
  • Operate kitchen equipment; set up and close work station while disinfecting appropriate kitchen areas.
  • Established and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Follow the recipes provided by the company and maintaining keeping clean the kitchen areas.
  • Cleaned store front and game room, removed trash, and sanitized kitchen areas.
  • Promote a clean work environment by cleaning out assigned kitchen areas as needed.
  • Cleaned and sanitized kitchen areas as needed during and after shifts.
  • Wash and disinfect kitchen areas, tables, and tools.
  • Ensured kitchen areas were maintained according to health department standards.
  • Clean and organize kitchen areas within the restaurant.
  • Maintained cleanliness of all kitchen areas and equipment.
  • Maintained cleanliness and sanitation of the kitchen areas.
  • Train new employees in all kitchen areas.
  • Cleaned, sterilized and organized kitchen areas.
  • Perform general cleaning activities in kitchen areas.
  • Ensured kitchen areas are kept clean.
  • Designated cleaning in kitchen areas.

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32. New Items

low Demand
Here's how New Items is used in Line Cook jobs:
  • Maintained stock according to company standard and ensured proper rotation, quickly learning new items based on the chefs ideals.
  • Ensured freshness of all prepared foods and produce by labeling and rotating inventory to track old and new items.
  • Keep track of old and new items by rotating stock, labeling all items when opened.
  • Worked with management to come up with new items and efficacy within the restaurant.
  • Complete inventory regularly as well as assist with ordering new items to stock kitchen.
  • Adapt to daily specials/menu changes and learn to prepare new items as required.
  • Continue to keep up to date on restaurant trends and new items.
  • Attend meetings to learn the new items on the consistently changing menu.
  • Introduced new items for display and instituted bulk ingredient ordering for desserts.
  • Manage weekly specials and introduce new items to attract customers.
  • Create new items for menu and daily specials.
  • Introduced new items to the menu.
  • Total Number of Months:10Tasks/Responsibilities: Preparation of Breakfast and Dinner Responsible for Adding New Items on Menu Working at Grill Station

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33. Restaurant Guidelines

low Demand
Here's how Restaurant Guidelines is used in Line Cook jobs:
  • Maintain work area suitable by regulations of restaurant guidelines while taking orders and distributing purchases and entertaining patrons.
  • Arranged set-up locations according to restaurant guidelines.
  • Set up work station according to restaurant guidelines, clean and maintain station according to all health department standards.
  • Certified in training new employees in knowledge of the restaurant guidelines for serving positions, cashier and line cook.
  • Prepped out all line stations, tossed pizza, prepared meals according to directions and restaurant guidelines.
  • Set up location in line with restaurant Guidelines, while maintaining cleanliness of the service station.
  • Ensured all food was prepared according to company and restaurant guidelines and to customer order.
  • Insured kitchen is clean and restaurant guidelines are followed to maintain a safe working environment.
  • Set up station in keeping with restaurant guidelines, increasing efficiency by 100%.
  • Job duties: Prepared food, Set up location in line with restaurant guidelines.
  • Cook food to order on char broil grill according to FIFO and restaurant guidelines.
  • Prepared items on menu according to specific of recipes set forth restaurant guidelines.
  • Set up station according to restaurant guidelines, properly operated and maintained all.
  • Used restaurant guidelines to properly set-up, clean, and breakdown food equipment.
  • Make sure my set up on the line is with restaurant guidelines.
  • Prepared food items consistently and in compliance with all restaurant guidelines.
  • Cook poultry, meats and fish as regulated by restaurant guidelines.
  • Manage freight flow; Sets up station according to restaurant guidelines.
  • Prepared and served food as requested by the chef's/restaurant guidelines.
  • Set up location in the line within restaurant guidelines.

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34. Mix Ingredients

low Demand
Here's how Mix Ingredients is used in Line Cook jobs:
  • Mix ingredients for green salads, molded fruit salads, pasta salads, as well as prepare sandwiches and other appetizers.
  • Mix ingredients, such as liquor, soda, water, sugar and bitters, to prepare cocktails and other drinks.
  • Line lead fry station appetizers and cold station, Grill station weigh measure and mix ingredients according to recipe.
  • Weigh, measure, and mix ingredients according to recipes using various culinary tools and appliances.
  • Measure and weigh ingredients; make special sauces and dressings; mix ingredients for salads.
  • Weigh, measure, and mix ingredients; skilled use of various industrial restaurant equipment.
  • Prepare foods for the next meal service and mix ingredients according to established recipes.
  • Prepare dough and mix ingredients required for specific foods such as pancakes/waffles batter.
  • Prepare, season, weigh, measure and mix ingredients for recipes.
  • Weigh, measure and mix ingredients using various kitchen utensils and equipment.
  • Measure and mix ingredients to form dough or batter, following recipes.
  • Prepare food, wash and cut vegetables, mix ingredients, etc
  • Mix ingredients such as pancake, French toast and waffle batters.
  • Weigh, evaluate, and mix ingredients.
  • Weigh, measure, and mix ingredients to recipes or personal judgement, using various kitchen utensils and equipment.
  • Measure and mix ingredients, cook steaks and other cuts of meat to eachcustomer's exact specifications.
  • WEigh measure and mix ingredients according to recipes using various kitchen equipment.
  • Weigh measure and mix ingredients .Quality standards, presentation standards, and food preparation.
  • Wash and peel fresh Fruits and vegetables.Weight, measure, and mix ingredients.

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35. Clean Bathrooms

low Demand
Here's how Clean Bathrooms is used in Line Cook jobs:
  • Unload products when delivered to store; clean bathrooms; stock the bar area; prepare customers orders; wash dishes
  • Clean bathrooms, mop floors, clean sink drains and sweep and blow parking lot on weekends.
  • Clean bathrooms, serve people food, cashier, take orders.
  • Pack Salsa, Tortillas, BroccoliTake OrdersGet Food TogetherWash DishesClean BathroomsSweep & Mop Lobby/Prep StationWipe Down TablesMake Salsa
  • Cooked customers orders, rotate stock and date items, sweeping and mopping, clean bathrooms when necessary, trash duties.
  • Fry foods for meals; Clean bathrooms; Sanitize/bleach tables in dining area; Wash dishes; Maintain a neat work environment

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36. Restaurant Operations

low Demand
Here's how Restaurant Operations is used in Line Cook jobs:
  • Assisted in back of house restaurant operations monitoring food quality to guarantee a consistent presentation.
  • Take responsibility of restaurant operations in absence of a manager.
  • Prepared daily menu items for restaurant operations.
  • Prepared salads and desserts for restaurant operations.
  • Insured restaurant operations met daily Quality Assurance standards
  • Managed daily restaurant operations when owner was not present for property with $9 million in annual sales.
  • Collaborated with other employees in order to keep restaurant operations running smoothly.
  • Reviewed restaurant operations, including special-event setups, prices and hours.
  • Assisted with training new employees on restaurant operations and procedures.
  • Trained and tested new crew members on all restaurant operations.
  • Manage FOH/BOH restaurant operations, and corporate catering events.
  • Cross trained in multiple areas of restaurant operations.
  • Train and supervise new hires on restaurant operations.
  • Rotated through all aspects of restaurant operations.
  • Helped the owner/chef with daily restaurant operations.
  • Overlooked restaurant operations in Chef's absence.
  • Assist and supervise restaurant operations and employees.
  • managed different areas of restaurant operations such as customer relations, vendors' relations and inventory control.
  • Report directly to Corporate, Ensure the integrity of restaurant operations through excellence in customer relations.
  • Assist the chef in baquets and work for the restaurant operations.2.

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37. Hot Line

low Demand
Here's how Hot Line is used in Line Cook jobs:
  • Prepared pastries and desserts on the hot line* Prepared production for the next day using scratch baking techniques* Garnished pastries and desserts
  • Job responsibilities include; setting up all food items and proteins on the hot line to be served that day.
  • Prepared from scratch breads and pastries in addition to working the hot line during dinner service and banquets as needed.
  • Worked a hot line including assembly of platters, sandwiches, salads and desserts in a fast-paced team oriented environment.
  • Opened the line with various responsibilities (Fry Prep, Setting up cold/hot lines, Prep, etc.)
  • Worked the pasta hot line, salad sections, and pizza oven sections during the restaurant operation hours.
  • Line Cook responsible for hot line, grill, broiler, and center of plate assembly and garnish.
  • Worked the cold and hot line, prepared specials and contributed to all tasks involved in the kitchen.
  • Help in production and execution of daily menus from prep, pantry, hot line and pastry stations.
  • Prepared meals for restaurant patrons and room service orders, worked on the hot line and banquet crews.
  • Function in various areas of the hot line team, working with the chef and supervisory kitchen staff.
  • Worked the hot line in both the main and pastry kitchens and ensured proper food storage and handling.
  • Worked cold line, hot line, deep fryer, and desserts; responsible for one-half of menu
  • Receive and organize hot line food orders; portion, arrange, and garnish for food service.
  • Helped to finalize operations on the hot line, support prep for Cafe and Memory Care Unit
  • Prepared food for dinner rush, worked hot line during rush, helped develop upcoming menu ideas
  • Restructured the hot line to decrease the delivery of prepared food to servers by 15 seconds.
  • Skilled in all positions, grill cook - hot line; salad lines, dessert lines.
  • Prepare hot line menu/desert items, gross accumulation exceeding $2000 of nightly register till.
  • Managed kitchen (including staff) and directed the hot line for this fine-dining steakhouse.

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38. Hygienic Food

low Demand
Here's how Hygienic Food is used in Line Cook jobs:
  • Maintain a prepared and sanitary work area at all times by constantly using safe and hygienic food handling practices.
  • Maintained use safe and hygienic food handling practices and use of food preparation tools in accordance with company instructions.
  • Use safe and hygienic food handling practices while maintaining a sanitary work area.
  • Gained respect from peers for constantly using safe and hygienic food handling practices.
  • Used safe and hygienic food handling practices at all times.
  • Utilized safe and hygienic food handling practices
  • Use safe and hygienic food-handling practices.
  • Prepared a variety of foods; practiced hygienic food handling Handled cash, credit, and debit transactions.
  • Maintain an organized and sanitized work area at all times.Constantly use safe and hygienic food handling practices.
  • Use a safe hygienic food handlingpractices.
  • Prepared and organized the food Managed inventory and communicated shortages to the manager Maintained hygienic food preparations for the kitchen

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39. Waste Control Guidelines

low Demand
Here's how Waste Control Guidelines is used in Line Cook jobs:
  • Cooked and plated food items in accordance with menus, recipes, portioning, temperature control procedures and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines according to our policies.
  • Prepared food items in compliance with recipes based of the food menu, portioning, cooking and waste control guidelines.
  • Prepare all food consistently in compliance with all recipes, portioning, cooking, and waste control guidelines.
  • Prepared meals for residence in compliance with cooking and waste control guidelines.

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40. Food Prep Items

low Demand
Here's how Food Prep Items is used in Line Cook jobs:
  • Cover, date and correctly store all bits and pieces and food prep items; notify management of likely shortages.
  • Covered, dated and correctly stored all food prep items, notifying the Restaurant manager in advance of likely shortages.
  • Arranged sauces and supplementary garnishes for allocated station Cover, dated and correctly stored all food prep items.
  • Cover, date and correctly store all bits and pieces and food prep items.
  • Cover, date and store correctly the left over and food prep items.
  • Covered, labeled, dated, and stored all food prep items.
  • Cover, date, label and correctly store all food prep items Use food preparation tools in accordance with manufactures instructions.
  • Managed the kitchen close process and followed the closing checklist Covered, dated and correctly stored all food prep items.
  • Cooked and prepared food to standard Covered, dated and correctly stored all food prep items.
  • Arrange sauces and garnishes.Cover, date and correctly store all food prep items.
  • Cover, date and correctly store all food prep items Cooking on the grill, fryer and saut stations.

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41. Garnish Food

low Demand
Here's how Garnish Food is used in Line Cook jobs:
  • Grill & garnish foods including but not limited to steaks, chops, burgers and steam table foods.
  • Prepare daily lunch portions, arrange and garnish food to serve to wait staff members.
  • Display food menus properly on plates as well garnish food and present food to waiters.
  • Portioned, arranged, and garnish food, and serve food to customers waiting.
  • Arrange and garnish food, and serve food to waiters with good communication.
  • Cook menu items, decorate and garnish foods for presentation.
  • Work Duties: Portion, arrange, and garnish food to its proper specks.
  • Cook and garnish food using preauthorized recipes and requirements set by AMC management.

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42. Staff Members

low Demand
Here's how Staff Members is used in Line Cook jobs:
  • Communicated with staff members about timely food and customer satisfaction.
  • Trained all staff members and completed food management certification.
  • Conduct full reviews with all staff members twice a year as well as provide daily on the fly coaching and mentoring.
  • Coordinated the restaurant and flow of the business * Assisted with training new staff members * Maintained top levels of customer service
  • Train all new staff members in my area of the kitchen and prepare and cook all fried appetizing served on full menu
  • Recognize leadership skills in staff members for promotion in the store as well as into management positions in the company.
  • Performed basic kitchen and cooking duties, while maintaining a professional attitude with both customers and other staff members.
  • Prepared food, arranged food on plates, cleaned the kitchen area, assisted other staff members as needed.
  • Unloaded food supplies from distributor trucks, and efficiently organized inventory 50% faster than other staff members.
  • Worked with staff members to create new menu items either for permanent menu or special tasting menus.
  • Assigned soldiers to specific areas of the kitchen, managed up to 12 staff members per shift.
  • Trained new staff members on procedure, equipment usage, sanitation, and opening/closing the kitchen.
  • Engage in team effort between all staff members to ensure customers the best possible dining experience.
  • Trained new staff members, and helped the new chef adhere to high service standards.
  • Prepared daily meals for 100 residents and staff members while adhering to specific dietary guidelines.
  • Create, coordinate and maintain work schedule for 8 staff members to ensure proper coverage.
  • Work with other staff members to coordinate a smooth and successful lunch or dinner service.
  • Achieved a cultural exchange and work experience through exemplary communication with customers and staff members.
  • Worked with other staff members to do prep work for other shifts when needed.
  • Help other staff members when needed or when other job duties are done.

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43. Food Cost

low Demand
Here's how Food Cost is used in Line Cook jobs:
  • Maintained inventory and food cost while upholding cleanliness regulations.
  • Assist head chef with creative development of weekly special menu items with an emphasis on decreasing food costs and limiting waste.
  • Lowered food cost 5% each year I was Chef while maintaining or increasing quality in all areas of the menu.
  • Assisted in the creation of both lunch and dinner features with focus on creativity, inventory, and food cost.
  • Shared knowledge of labor and food cost helping to figure out how we can do better for the next quarter.
  • Established protocol for each item: FIFO, food costs, organization, and trained new members of the team.
  • Work closely with the kitchen manager to ensure proper food cost at all times by utilizing tools already in place
  • Reduced food costs by twenty percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Lowered and maintained food cost between 28 - 31.5 %, annually for six plus years as the chef.
  • Trained all new kitchen staff for each station as to ensure brand protection and food cost can be met.
  • Learned valuable food preparation, and inventory rotation skills that helped minimize food waste and maintain lower food cost.
  • Helped bring food cost under 30% by practicing proper ordering and rotation of perishable and dried food stock.
  • Maintain shrink; maximize product usage which allowed me to part take in the control of food cost percentages.
  • Assisted Executive Chef in lowering labor and food costs, while exceeding standards of excellence with our food.
  • Worked directly with Kitchen Manager to maintain inventory, food cost, labor and comply to DHEC guidelines.
  • Recommend changes to management based on food costs, including reducing the amount of waste in the kitchen.
  • Learned about portioning, food costs, taking inventory, putting away the truck, and food safety.
  • Reduced food costs by 8%, identifying and eliminating inventory issues including excessive ordering, poor storage.
  • Log our waste if any to keep track for food cost and report it to my kitchen Manger.
  • Monitored and developed menu items on hot side while keeping all food cost and labor in the forefront.

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44. Prep Food

low Demand
Here's how Prep Food is used in Line Cook jobs:
  • Sandwich station, appetizer station, broiler station, pasta station, low ticket time, prep food, daily detail cleaning
  • Charcoal grills, chop station, appetizer station, prep food, open/close kitchen, daily detail clean, low ticket time
  • Job Duties Included: Cooked food orders, prep food table, grilled, fryer, and all other kitchen duties.
  • Cook, line server, setup and prep food stations for daily activities, ensure adequate sullies and condiments where needed
  • Prepare food for either chef on the run which is a hot bar or prep food for the salad bar.
  • Cook food, prep food, dish washing, setting up/breaking down line, general store cleaning, etc.
  • Prepared various foods for dishing, prep food items for cooking, dishing entrees, working with Chefs and students
  • Cook, maintain a clean working environment, prep food, re-stock food for shift and for following shift
  • Set up kitchen, prep food for daily usage, made sure equipment was at proper cooking temperatures.
  • Help maintain food production for buffet line and help prep food for breakfast station and buffet line.
  • Job Description - Open or close Restaurant, prep food, cooking, serving, and cleaning.
  • Worked the grill, prep food, set up line for staff, cooked from requested orders.
  • Organized work stations, prep food for service, cooked food per orders, maintained sanitary procedures.
  • Prepare and prep food, clean and disinfect all plates, platters, pots, and utensils.
  • Prepare food ordered by customers, prep food for banquets, clean up the kitchen after each shift
  • Prepared food for customer, prep food for cooking, clean grills clean fry vets change oils.
  • Line cook, prep food, deep fryer, cleaning make sure kitchen is clean before closing time
  • Prepare dishes to order, prep food, make sauces, and clean and sanitize work area.
  • Cook food to order, prep food for service, keep work area clean and sanitized.
  • Grill, saute, fry, and prep food in accordance with brand standards and recipe.

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45. Company Standards

low Demand
Here's how Company Standards is used in Line Cook jobs:
  • Maintained and prepared food products in accordance with health regulations and company standards ensured quality control and minimized waste.
  • Cooked and prepared menu items according to guest request within company standards and following food safety and sanitation procedures.
  • Coordinated operations to ensure timely delivery of appetizers and desserts Prepared menu items to company standards
  • Prepared food according to customers' preferences, company standards, and federal safety regulations
  • Exercised proper food preparation and receiving protocol as per company standards.
  • Prepared menu items to order Ensured product quality according to company standards
  • Prepared fresh all positional required menu items per company standards.
  • Followed company standards to reproduce results with exceptional consistency.
  • Perform picture perfect plate presentation according to company standards.
  • SERVICE -Prepares food items by cooking to company standards and guest specifications (includes taste, portioning and guest allergies).
  • Train new staff on how to prepare, cook, and present food in a fashion such that it exceeded company standards
  • Make sure that all plates have the right presentation according to company standards while maintaining a friendly and assertive attitude.
  • Inventory all items and made sure they were rotated and disposed of properly to maintain company standards and health protocols.
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage and supply.
  • Selected to efficiently prepare menu items, provide kitchen training for new employees and ensure compliance with company standards.
  • Meet company standards of quality, safety cleanliness and hospitality in providing guests with the most satisfactory food possible.
  • Prepare all dishes from our station according to company standards in adherence to local and national health regulations.
  • Mixed drinks, cocktails, and other bar beverages as ordered and in compliance with company standards.
  • Practiced company standards of service and sanitation; prep and cook to company specifications and follow recipes.
  • Planned and prepared daily menu items to ensure all quality assurance and safety standards per company standards.

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46. Supplementary Garnishes

low Demand
Here's how Supplementary Garnishes is used in Line Cook jobs:
  • Arrange sauces and supplementary garnishes for allocated stations.
  • Arrange sauces and supplementary garnishes.
  • Arrange sauces and supplementary garnishes for all locatedstations.
  • Arranged sauces and supplementary garnishes for allocated station.
  • Arrange sauces and supplementary garnishes for all locations station.

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47. Portion Control

low Demand
Here's how Portion Control is used in Line Cook jobs:
  • Served portion controlled servings on an assembly line while offering other support to workers within a preparatory environment.
  • Prepare assigned food items following recipes and ensuring appropriate portion control guidelines.
  • Provided serviced portion control, and presentation for over 500 community members
  • Prepare quality food while maintaining portion control
  • Cook menu items to order according to company recipes, presentations and portion controls within State and County health code regulations.
  • Set up stations, prepare all food items in a sanitary and timely manner, follow recipes and portion control.
  • Serve customers meals according to their needs while maintaining company standards such as portion control, pricing and sanitation.
  • Demonstrated culinary knowledge in areas of food preparation, portion control, restocking of needed products and appropriate presentation.
  • Followed guidelines set for portion control, and cost control.-Stocking ready to use ingredients.-Preparing wraps, pizzas and salads.
  • Trained kitchen employees, maintained proper portion control, as well as morning cleaning and maintenance of building.
  • Prepared daily menu items as instructed in the recipe, perform adept food presentation, and portion controls.
  • Control proper cooking methods, cooking times, temperatures, portion control and storing prior to the show.
  • Learned about portion control, prep work, line production, yield % in a fast paced environment.
  • Ensured items are prepared and served as specified by reviewing portion control procedures on a daily basis.
  • Ensured product freshness, portion control, and proper food handling and storage procedures exceeding restaurant standards.
  • Cooked full service menu at fast consistent pace with strict concern for plate appearance and portion control.
  • Follow company procedures in portion control, plating, and consistency of salad and hot appetizer items.
  • Lead line cook for 2 years certified 5 Star line cook ServSafe certified attention to details portion control
  • Followed recipes, portion controls, pars, and presentation specifics as set by the Chef.
  • Prepared food dishes by following recipes and portion control guidelines at the customer's request.

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48. Safe Environment

low Demand
Here's how Safe Environment is used in Line Cook jobs:
  • Maintained a safe environment according to safety codes and regulations.
  • Foster a safe environment by following safety guideline.
  • Prepare and cook food, keep fast pace during rush, prep food for line, maintain clean and safe environment.
  • Worked with kitchen and management staff, to ensure effective, fun, and safe environment for all employees and patrons.
  • Handled food in orderly manner, in a sanitized and safe environment, temperature controlled and in a fast pace.
  • Recognize and adhere to all sanitation, safety, security policies and procedures to provide a safe environment for all.
  • Cooked entrees to menu specification* Handled prepping food and freezer pull* Maintained clean safe environment for guests and employees
  • Maintained clean and safe environment, including in the kitchen, building exterior, parking lot, dumpster
  • Assisted chef in preparing, cooking, various kitchen duties and maintaining a clean safe environment.
  • Prepared short order meals during lunch and dinner hours while keeping a clean and safe environment.
  • Cleaned food prep area and maintained a safe environment for preparing and cooking the food items.
  • Complied with nutrition, sanitation and safety standards which provided a clean, work safe environment.
  • Maintained a clean safe environment and other kitchen related duties when asked by kitchen manager.
  • Cooked meals to order and was responsible for keeping a clean and safe environment.
  • Adhere to all safety and sanitation regulations to maintain a clean and safe environment.
  • Maintained a clean and safe environment in the cooking area throughout the day.
  • Stocked and managed a clean and safe environment for workers and customers.
  • Cooked and prepared food, maintained health code standards for safe environment.
  • Maintain a clean safe environment while working at very high pace.
  • Ensured a clean and safe environment to work and cook in.

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49. Multiple Stations

low Demand
Here's how Multiple Stations is used in Line Cook jobs:
  • Managed multiple stations at once and delegated responsibilities to others.
  • Maintained excellent service while operating multiple stations.
  • Worked at multiple stations dealing with certain tasks such as; cashier, sandwich maker, and food prep.
  • Worked multiple stations at a four-star French Bistro- Learned aspects of fine dining and aesthetics of small plate design
  • Established strong desire to improve and grow, learning and working multiple stations and working in management program.
  • Grill cook, emphasis on steaks and seafood, Responsible for initial opening of main line, multiple stations
  • Worked on the line doing vegetable and protein station as well as assisted with banquets and covered multiple stations
  • Organized and cleaned multiple stations and the kitchen in order to maintain a sanitary and pleasant work environment.
  • Worked multiple stations, ranging from pantry to expo, at this fast-paced restaurant that seated 550 guests.
  • Cross-trained on multiple stations including wok, grill, fry, hot and cold appetizers, and salads.
  • Worked multiple stations: pantry, salad, fresh seafood bar, pasta, fryer and desserts.
  • Worked multiple stations saute, pantry, grill 2 (sandwich Station) pizza station and prep cook
  • Prepared and executed orders for multiple stations including: Grill, Fryer, Breakfast, and Expo
  • Experience cooking multiple stations within the kitchen including saute, fryer, grill and pizza oven.
  • Worked in a face-paced environment, among multiple stations to produce quality food for our customers.
  • Prepare and cook menu items on multiple stations, assist with inventory, create daily specials.
  • Worked multiple stations during shifts and made sure every station was stocked and ready to operate.
  • Worked multiple stations with a small team of cooks to provide food in a timely manor.
  • Worked on multiple stations including, grill, pantry, fry, saute and prep.
  • Worked multiple stations while short staffed and still keeping in mind time management and plate presentation

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50. Line Stations

low Demand
Here's how Line Stations is used in Line Cook jobs:
  • Performed a range of duties included, setting up line stations by prepared food items and gathered other cooking ingredients.
  • Excelled at opening/closing all line stations, expediting, food prep, off-site catering lead, and staff training.
  • Helped prep for everyday service in a large kitchen operation, operated with great knowledge six line stations.
  • Worked on various line stations such as grill, appetizers, salads, and plating at the window.
  • Stocked and maintained ample quantities of food products at line stations to assure an effortless service period.
  • Worked by myself on some line stations and fulfilled orders as they came in while managing time.
  • Stocked and maintained sufficient levels of food products at line stations to ensure timely and efficient service.
  • Stocked and maintained sufficient levels of food products at line stations prior to lunch and dinner rushes.
  • Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
  • Line cook and sous chef, I built components of complex dishes on all line stations.
  • Worked all hot line stations including fish, meat, hot appetizers, and pasta.
  • Started as prep person, and then promoted to work various line stations during service.
  • Learned multiple line stations, including pantry station quickly while moving up in the kitchen.
  • Certified on three kitchen line stations to open, prepare, operate, and close.
  • Stock the line stations to prepare for a rush in a high volume establishment.
  • Manage all line stations (dough maker/pizza, grill, salad, pasta).
  • Worked all line stations including: char-broiler, grill, convection oven and fryers.
  • Set up line stations including: Grill, Soup and Saute, and Pantry.
  • Ensured the sufficient amount of food products were stocked and maintained at line stations.
  • Follow all specifications and to properly set up hot and cold line stations.

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20 Most Common Skill for a Line Cook

Food Preparation27.8%
Kitchen Equipment22.5%
Cold Food Items6.3%
Saut Station5.6%
Menu Items Compliant5.3%
Customer Service5.1%
Dinner Service4.8%
Pantry2.9%

Typical Skill-Sets Required For A Line Cook

RankSkillPercentage of ResumesPercentage
1
1
Food Preparation
Food Preparation
23.3%
23.3%
2
2
Kitchen Equipment
Kitchen Equipment
18.9%
18.9%
3
3
Cold Food Items
Cold Food Items
5.3%
5.3%
4
4
Saut Station
Saut Station
4.7%
4.7%
5
5
Menu Items Compliant
Menu Items Compliant
4.4%
4.4%
6
6
Customer Service
Customer Service
4.2%
4.2%
7
7
Dinner Service
Dinner Service
4.1%
4.1%
8
8
Pantry
Pantry
2.4%
2.4%
9
9
Salad Dressings
Salad Dressings
2.2%
2.2%
10
10
High Volume
High Volume
1.7%
1.7%
11
11
Dishwasher
Dishwasher
1.4%
1.4%
12
12
Sous
Sous
1.4%
1.4%
13
13
Cooking Surfaces
Cooking Surfaces
1.4%
1.4%
14
14
Storage Areas
Storage Areas
1.3%
1.3%
15
15
Line Cooks
Line Cooks
1.3%
1.3%
16
16
Safety Procedures
Safety Procedures
1.3%
1.3%
17
17
Necessary Supplies
Necessary Supplies
1.2%
1.2%
18
18
Expo
Expo
1.1%
1.1%
19
19
High Quality
High Quality
1.1%
1.1%
20
20
Timely Fashion
Timely Fashion
1%
1%
21
21
Garde Manger
Garde Manger
0.9%
0.9%
22
22
Sanitation Standards
Sanitation Standards
0.9%
0.9%
23
23
Quality Standards
Quality Standards
0.9%
0.9%
24
24
Knife
Knife
0.8%
0.8%
25
25
Presentation Specifications
Presentation Specifications
0.8%
0.8%
26
26
Kitchen Stations
Kitchen Stations
0.8%
0.8%
27
27
Personal Judgment
Personal Judgment
0.7%
0.7%
28
28
Customer Orders
Customer Orders
0.6%
0.6%
29
29
Special Events
Special Events
0.6%
0.6%
30
30
Fry Station
Fry Station
0.6%
0.6%
31
31
Kitchen Areas
Kitchen Areas
0.6%
0.6%
32
32
New Items
New Items
0.5%
0.5%
33
33
Restaurant Guidelines
Restaurant Guidelines
0.5%
0.5%
34
34
Mix Ingredients
Mix Ingredients
0.5%
0.5%
35
35
Clean Bathrooms
Clean Bathrooms
0.5%
0.5%
36
36
Restaurant Operations
Restaurant Operations
0.5%
0.5%
37
37
Hot Line
Hot Line
0.4%
0.4%
38
38
Hygienic Food
Hygienic Food
0.4%
0.4%
39
39
Waste Control Guidelines
Waste Control Guidelines
0.4%
0.4%
40
40
Food Prep Items
Food Prep Items
0.4%
0.4%
41
41
Garnish Food
Garnish Food
0.4%
0.4%
42
42
Staff Members
Staff Members
0.4%
0.4%
43
43
Food Cost
Food Cost
0.4%
0.4%
44
44
Prep Food
Prep Food
0.4%
0.4%
45
45
Company Standards
Company Standards
0.4%
0.4%
46
46
Supplementary Garnishes
Supplementary Garnishes
0.4%
0.4%
47
47
Portion Control
Portion Control
0.4%
0.4%
48
48
Safe Environment
Safe Environment
0.4%
0.4%
49
49
Multiple Stations
Multiple Stations
0.4%
0.4%
50
50
Line Stations
Line Stations
0.4%
0.4%

32,698 Line Cook Jobs

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