Line Cook Assistant

Job Description:

The position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and coking and plating all food orders in an efficient, healthful and attractive manner.

Duties and Responsibilities:

  • Show up early and work hard each day.
  • Have a good attitude, show enthusiasm for food and find satisfaction in doing good work and good cooking.
  • Present food using proper plate presentation techniques.
  • Coordinate completion of menu items with server.
  • Prepare work checklist and organize workstations for each shift.
  • Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.
  • Setting up and stocking stations with all necessary supplies. Preparing food for service (Chopping vegetables, butchering meat, or preparing sauces)
  • Requisition of food with necessary approvals according to policy.
  • Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment.
  • Work in a team-oriented environment and under demanding conditions.
  • Help train or offer direction to apprentice or extern chefs.
  • You are coachable, don’t get defensive or act like you already know everything.
  • Prepare stocks, soups, salad, sauces, bisques or mayonnaise for serving.
  • Prepare and cook meat, poultry, fish and sea food.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Season everything. The right amount of salt and pepper is 50% of being a good cook.

Qualification & Requirements:

  • A high School diploma or equivalent
  • Two years training in similar job or equivalent training
  • Ability to adjust actions in relation to others’ actions, to monitor or assess performance of yourself, other individuals, or organizations to make improvements or take corrective action
  • Ability to give full attention to what other people are saying.



(313) 605-6677

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