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Line Cook
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- Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.
- Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc.
- Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations
- Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues
- Assists the Executive Chef and Sous Chef's with any task requested
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