Delivers food items to various locations as requested, Meet special guest requests while ensuring same high quality standards, Prepare high quality food items to order for our guests, Adhere to appearance, attendance and punctuality expectations and standards as communicated verbally and/or written, Performs other related duties as assigned by Executive Chef, Understands and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures, Portions food products prior to cooking according to standard portions sizes and recipe specifications, Close the kitchen properly and follows the closing checklist for kitchen stations. Line Cook’s primary responsibility is to prepare hot and cold food for customer’s consumption according to company and Health Department standards. Maintain a clean and sanitary work station. They also help kitchen workers in the preparation of food items and set up allocated stations for the menu, as instructed by the Chef per set standards. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Check all refrigerators and make certain that foods are properly rotated, Determines, on the basis of expected volume of business, quality of food to be prepared, being careful to hold over-production or under-production to a minimum, Checks maintenance for all equipment located in his area or used in food service from the kitchen and requests immediate repairs where indicated. The cast member is occasionally exposed to moving mechanical parts. Assists in the preparation, production and service of food for banquet and associate functions, Able to move items weighting up to 50 pounds and is able to stock items and shelves above eye level and able to stand for 8 consecutive hours, 3 years experience cooking in upscale, creative kitchen environment, Ability to create meals from scratch without recipes, Knowledge and experience of all cooking stations including fryer, grille, sauté and broiler, Assuming the duties of the appropriate Kitchen Department heads in their absence, Communicating daily with the Chef on Duty for job assignments, Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets, Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning, Utilizing all trimmings, excess and unused portions of fabricated food items, Assisting the Chef on Duty with banquets and/or conference dining dish out for food service, Maintain the highest level of employee/guest relations, Maintain a good working relationship with all Departments, Any other task, written or verbal, assigned by Management, Learn and maintain standards in food production and quality, Practice excellent operational sanitation, Maintain a professional relationship with fellow associates, Communicate equipment repair needs with chef, Incorporate safe work practices in job performance, Check and date all deliveries received and report any variances to chef in charge, Verify that all coolers are at the proper temperatures and are cleaned on a daily basis, Inventory requisition and receive supplies as necessary for quality production, Prepare the proper amount of food according to production or forecast sheets and production plans, Must be available to work 7:00am-3:00pm shifts, Take food orders from guests and communicate the order to other staff, Stock, replenish and keep all stations clean, Complete prep station, Scrape waste from dinner ware and put them in the dishwasher, Maintain safety per OHSA & abide by Green Initiatives, A minimum of 2 years of prior kitchen experience necessary, preferably in a cooking position, Able to work with co-workers in a cooperative manner, Flexibility to work 1st shifts when necessary is highly preferred, Candidate should be able to perform all basic and intermediate cooking skills, Ability to work multiple stations in the kitchen, Ability to lift, push, and pull a moderate amount of weight, One year fine dining or hotel culinary previous experience, Culinary degree is preferred but not required, Open availability including able to work flexible shifts, AM/PM, weekends and holidays required, Prep and prepare recipes consistently, efficiently, and in proper quantities to support business levels, Perform opening, closing, and side duties established by the restaurant/kitchen supervisors, Ensure proper food safety and workplace safety procedures are followed, Maintain cleanliness and sanitation of all areas including the removal of garbage, sweeping and wet mopping, washing counter tops and equipment on a daily basis, High School diploma or equivalent and a certification for an accredited or recognized culinary school, college, or comparable institution, preferred, Promote trust and respect among associates, with a positive attitude, Create an environment that enables customers to feel welcome, important and appreciated by answering questions regarding products, assist them with issues and offer samples of items within the deli/bakery/bistro, Gain and maintain knowledge of products sold within the department and be able to respond to questions and make suggestions about products to ensure customers receive the product they want and need, Prepare and provide deli/bakery/bistro items per customer requests in the correct portion size or as close as possible to the amount ordered in order to prevent shrink by using proper bakery equipment, Possess the ability to properly use all kitchen equipment in deli/bakery/bistro such as the refrigerators, freezers, slicers, ovens, fryer, steamer, and stove according to company guidelines, Prepare and display food to Company standards (recipes), mix, dress, season, and garnish salads using variety of kitchen utensils and equipment, Check product quality to ensure freshness, review sell by dates and take appropriate action, Label, stock, and inventory department merchandise, make note of any discrepancies in inventory, Stay current with present, future, seasonal and special ads and inform customers of specials, Practice preventative maintenance by properly inspecting equipment notify appropriate department or store manager of any items in need of repair, Report all safety and illegal activity, including: robbery, theft or fraud, Possess adequate knife handling skills and speed, Responsible for set-up of daily par/prep and organization of their daily work station, Preparation of and storage of all food items necessary to operation of station in adherence with quality standards, Communicate with Executive Chef when special products are needed or having problems with food quality or presentation, Consistent presentation of daily entrees etc. This is one of the hundreds of Line Cook resumes available on our site for free. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. A line cook generally has a specific assigned area of production in a kitchen, based on dishes or ingredients. Measure , cut, or otherwise work on materials with precision, Use arithmetic or shop geometry to calculate amounts of product required to complete assignments, dimensions followed and cost of materials, Must have ability to listen, follow instructions, ask questions to perform assigned tasks with limited supervision, Read recipe of item to be prepared, produce utilizing basic culinary techniques, accept responsibility for accuracy and outcome of completed product, Minimum of three months experience as a line cook/prep cook/rounds cook, Wash, organize, inventory china, glassware, silverware, pots and pans, Set up and stocking stations with all necessary supplies, Clean up station and take care of leftover food, Set up and stock stations with all necessary supplies, Cook menu items in cooperation with the rest of the kitchen staff, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Excellent understanding of various cooking methods, ingredients, equipment and procedures, Comply with nutrition and sanitation regulations and safety standards ,Clean up station and take care of leftover food, Answer, report and follow executive or sous chef’s instructions, Promote a positive image by displaying impeccable manners, diplomacy and tact towards employees, Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste, Advises manager of low inventory items; assists in receiving items and taking inventory as required, Maintains a clean, neat and well-organized work area at all hours, in accordance with the hotel standards, Complies with basic food handling course annually as per city standards, Knowledge of all vegetables in the raw state through preparation, with the ability to determine the appropriate cooking times though visual observation, Safe and proper care, preparation, storage and rotation of food items, Knowledge of safe and sanitary holding temperatures and procedures, Assists in other areas of the kitchen as needed, Performs duties noted on the daily tasks & cleaning schedule, Attends and participates in daily briefings and other meetings as scheduled, High School diploma or equivalent vocational training, 1-2 Years previous Fine Dining experience in a similar establishment, The Ability to follow verbal and written instructions, and effectively communicate with managers and co-workers, Ability to compute basic mathematical calculations, Ability to aid in the transportation of all work equipment and produce pertinent, Ability to work in a clean, organized manner with attention to detail and produce food items, Training of the kitchen personal according to Training Program, Close monitoring at all times of quality of presentation and portion size. chopping vegetables, butchering meat, or preparing sauces) Cooking menu items in cooperation with the rest of the kitchen staff - Instantly download in PDF format or share a custom link. The best examples from thousands of real-world resumes, Handpicked by resume experts based on rigorous standards, Tailored for various backgrounds and experience levels, Operated flat top grill and fryers for popular fine dining seafood establishment, Maintained the role as a expeditor, providing the kitchen with the necessary organization. Answer phones/arrange reservations/placing orders etc. Line cooks prepare, cook, and assemble dishes within their assigned area. Create a Resume in Minutes with Professional Resume Templates. Line cooks need to be able to take direction and perform their tasks with speed and accuracy. May place par orders based on established schedules or emergent needs, Prepare menu items, including proteins, using various methods such as slicing, carving, roasting, steaming, frying, marinating, grilling, sautéing and braising, Perform display cooking to customer order, plating according to established standards and answering questions about ingredients, recipes and pricing, Monitor prepared foods for compliance with Washington State health code regulations, including following unit temping and food handling procedures, Consult with culinary leadership to address requests to accommodate dietary restrictions, Assign and check the work of student, hourly or classified staff, Provide instruction on kitchen techniques to student, hourly or classified staff, Properly wrap, date, label and store all foods used for a meal before the close of the shift, Maintain records of foods produced, foods wasted, and any recipe adjustments according to established policies and procedures, Clean and organize cooking platforms and work spaces, Report safety issues and equipment malfunctions to the supervisor, Prepare and serve food in accordance with recipes, photos and menus, Set up for meals by ensuring proper amounts are in place for forecasted covers, special functions, and any reservations, As requested, create food & beverage requisitions to meet estimated demand, Prepare work checklist and/or complete work/shift checklist and organizes work stations for each shift, Adhere to safety and security standards, including: work area and equipment is cleaned, maintained and organized, Demonstrated working knowledge of state and local health laws relating to sanitation and food storage and handling, Follow any internal, state and local health laws/ guidelines/procedures to ensure food & beverage safety for guests, Embrace RED brand service philosophy: gives personal attention, takes personal responsibility and uses teamwork when providing guest service, This person must be able to work primarily second shifts, This person must be able to work a flexible schedule week-to-week based on business and staffing levels, Previous line cook experience is required, Ability to stand for long periods of time and lift a moderate amount of weight, To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Visually inspect, select and use only food items ideal for the preparation of menu items, Ensure coolers are cleaned, organized and locked after work is finished, Ability to obtain any local, state or federal license or certification for sanitation, liquor service, or food service certification, Minimum of two (2) years of experience related to food preparation, Prepare all food according to set recipes/prep lists, Assist in all areas of the kitchen as required, Prepare all grilled items including hamburgers, chicken etc, Prepare your own prep for menu items; assist co-workers with maintaining par stock levels, Keep all paper products in good tidy order, Monitor fridges, freezers and loading docks for cleanliness, Sort garbage into composting and recycling items, Basic knowledge of kitchen equipment such as char broiler, deep fryer, convection oven required, Remain focused and be thorough with assigned tasks, Basic knife and food handling skills are assets, Available to work weekends, evenings and holidays, Some food service or retail sales experience preferred, Cooks all product to department and HACCP standards, May operate one or more of the following, steam table, hot sandwich/tortilla press, hot soup tureen, blender, grill, food warmers, and ovens, May assist with the opening or closing of the department, Assists with various periodically scheduled large cleaning projects. One year of experience doing food prep and cooking in multiple stations on a high-volume line. Prep line for each meal. Line Cook responsibilities include: Setting up and stocking stations with all necessary supplies Preparing food for service (e.g. May occasionally interact directly with guests, Maintaining proper sanitation guide lines, Effectively produce food in the highest quality,consistency,presentation and speed, Minimum 5 years experience in high volume restaurant or club, Setup and stock stations with all necessary supplies, Prepare food for service (e.g. Preparing/ Portioning side dishes for the entire day, Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Objective : Results-oriented Chef with 15 years of experience in restaurants and catering. Do you need the best Line Cook resume? Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. Routinely cleaned work areas, glassware and silverware throughout each shift. Can communicate well with guests. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Worked doubles on weekends from outside of the restaurant to inside the kitchen. Skills include using an industrial sized grill/griddle, range, and oven as well as large mixing equipment, running a restaurant dishwasher, efficiently preparing appetizing meals in the amount of time suggested by management and following recipes to specifications. Ability to deal with problems involving a few concrete variables in standardized situations, Knowledge and ability to use all kitchen tools and equipment. Makes sure presentation is nice, Is able to work all stations on the line. A Washington State Food Worker Card within two weeks of employment and maintain thereafter. Create and plate desserts, salads, soups, and appetizers based around health and calorie counts for all guests. Able to maintain accurate inventory and records, Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager, Constantly use safe and hygienic food handling practices. Cooking equipment maintenance and upkeep as well as stocking and cleaning. Note any out-of stock items or possible shortages. Read, follow, and understand production sheets. Working in the banquet facility preparing meals for large scale events and conferences for celebrity guests, Line cook and saute cook in multiple [company name] restaurants, Complete food preparation for various food stations as needed, Uses proper measurements sanitation and food handling skills per ServSafe guidelines, Performs other additional duties under supervision by the Chef, Sous Chef and Kitchen Manager, Responsible for the daily preparation of food items. Request inventory items from supervisors using Stratton-Warren system, Secure all equipment needed for line production, Inventory amounts of prepared food from previous day, Transfer foodstuffs from walk-in to reach-in, Ensure food quality specifications are met, Prep and execute daily menu items and banquet needs, Provide a positive work environment for fellow associates, 1 year cooking experience in high volume food service, Previous exposure to Saute and Grill food cooking methods, Able to take direction and a willingness to learn and grow with the company and property, Want to be part of a team environment that contributes to the overall growth of the property, Must have at least one year of progressive kitchen, BOH, experience, Must be a self starter and willing to learn and grow, Must be able to show up for scheduled shifts and be able to call if not able to make shift, Be familiar with kitchen equipment, basic sanitation rules, basic knife skills, Must be able to take job requirements seriously and be part of a team, Prepare back up foods according to specs, stock and keep kitchen and all areas clean, Assist lead grill cook and managers in the day to day operations, Wash, clean or sanitize all work areas including refrigerator and utensils used and keep trash and boxes broken down and remove to proper area, Cooking experience and basic knowledge of produce required, At least 1 year of cash handling experience required, Ability to push, pull and lift up to 75 pounds required, 1+ year of previous experience as a Prep or Line Cook, Basic understanding of professional Cooking and Knife Handling skills, Understanding and knowledge of Safety, Sanitation and Food Handling procedures, Solid problem solving and time management skills, Two (2) years institutional cooking experience, ServSafe certification OR ability to obtain certification within six (6) months of employment, Communication/listening skills when given instruction, Positive attitude to work environment, client population dealing with addiction, 2+ years of institutional cooking experience in a healthcare setting, Organizational background to ensure kitchen/dining area are well-managed, Prepares all food items as directed in a sanitary and timely manner, Follows recipes, portion controls, and presentation specifications as set by the Chef, Restocks all items as needed throughout shift, Cleans and maintains station in practicing good safety, sanitation, organizational skills, Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chef at any time, 2 years previous line cook experience working with fine foods or in a fine dining setting, English language and professional communications skills are required, Responsible for serving menu items in a timely and precise manner, Coach team to follow recipes when creating menu items, Has a strong passion for food and comprehends culinary vocabulary, Effectively communicates real-time objectives to LifeCafe team members, Samples food to understand flavors and is able to articulate recipe needs, Identifies opportunities and gives guidance to LifeCafe team members when needed, Maximizes profit by controlling food costs through recipe adherence, Inspires, trains, coaches and develops LifeCafe staff by providing clear direction and feedback, Ability to resolve customer concerns in a professional, tactful manner, Friendly, outgoing, and able to work with a wide range of personalities, Extensive knowledge of all Life Café policies and procedures, Set-up banquet tables or for lunch meetings, Responsible for receiving, stocking, organizing, and rotating food items in storage areas, refrigerators, and freezers. Seasoned and cooked food according to recipes and personal judgment and experience. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and fryers. Coordinate host stand and directed coworkers where to seat guests. Regularly walks and reaches with hands and arms, Typical work hours are 6:30am to 3:00pm Monday through Friday. A resume objective is for those who've never plated a meal. Develop and maintain professional functional relationships with Grub employees. Performs other duties as assigned. Demonstrate ability to adjust recipes, Suggest menu or recipe changes so food will be used before expiration dates by demonstrating good judgment and creativity. Proactively prepared for large parties and reservations, anticipating and staffing needs. with hands, Ability to take direction and work effectively in team environment, Must have approved Food Handler's Card and non-slip shoes prior to first day of work, The ability to work a line under face paced environment is a must, Responsible for keeping the kitchen clean and organized, including sweeping, mopping, scubbing and assisting the utility workers when needed, Responsible for knowing methods of food preparation and cooking, sizes of foods to insure food is prepared in prescribed manner, Responsible for using the correct portions when cutting, preparing, and serving items, Ensures proper temperatures of all foods at all times, Minimum 1.5 years experience in a fine dining restaurant as a line cook, Must be able to safely operate a meat slicer and properly use a knife, Must be able to understand and follow directions from the Manager, Must be able to stand for extended period of time. However, some line cooks also have a culinary degree. Dishwasher/Prep Cook/Cook Texas Roadhouse – Burlington, NC. Check and serve prepared menu items and garnish before delivery to costumers. A Head Line Cook is accountable for gathering all dishes and preparing ingredients as per the given specifications. Responsible with creating the catch of the day special everyday. Reviewed menus, production orders, and modified dietary needs to provide residents with quality food that suited their individual dietary needs. Strong attention to detail; I take pride in all I do. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Washed and disinfected kitchen area, floors, table, tools, knives and equipment. Received and stored subsistence items. Wash dishes Maintain restaurant cleanliness Prep food and assist other kitchen staff as needed Follow safety procedures and policies Kept work area neat and clean Line cook as needed. 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