Line Cook/Prep Cook: Up to $18/hr


Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils according to the Daily Prep List.

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.


  • Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
  • Assists in food prep assignments during off-peak periods as needed.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Carry food supplies, equipment, and utensils to and from storage and work areas.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Clean and sanitize workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
  • Complete opening and closing checklists and assist others in opening and closing the kitchen.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
  • Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
  • Distribute food servers to serve to customers.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
  • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Load dishes, glasses, and tableware into dishwashing machines.
  • Make special dressings and sauces as condiments for sandwiches.
  • Mix ingredients for green salads, fruit salads, and pasta salads.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Package take-out foods or serve food to customers.
  • Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets.
  • Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
  • Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
  • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
  • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Remove trash and clean kitchen garbage containers.
  • Responsible for the quality of products served.
  • Season and cook food according to recipes or personal judgment and experience.
  • Stir and strain soups and sauces.
  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
  • Store food in designated containers and storage areas to prevent spoilage.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Sweep and mop kitchen floor.
  • Turn or stir foods to ensure even cooking.
  • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.


  • blenders, choppers, dicers, grinders, processors, and slicer
  • broilers, deep fryers, griddles, grills, microwave ovens, ovens, ranges, and toasters
  • carbonated beverage dispenser
  • coffee grinder
  • coffee or tea makers
  • cutlery (boning knives, chefs' knives, paring knives)
  • dishwashers
  • food safety labeling systems
  • food warmers
  • ice dispensers
  • measuring cups
  • mixers
  • non-carbonated beverage dispenser
  • point of sale terminal
  • scales