Cook

Job Description

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals, and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff, and prepare garnishes to make an attractive presentation for each meal.

Duties and responsibilities of a cook

Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They often have the following responsibilities:

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards

Qualifications

• High school diploma or general education degree (GED) required
• Culinary certification or degree from a culinary school preferred
• 2-3 years food service or restaurant experience required
• Ability to lift and carry up to 30 pounds
• Comfortable standing, stopping, squatting, twisting, and moving frequently
• Ability to pass a food service sanitation course
• Familiarity with general kitchen equipment and applicances
• Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices
• Ability to read, comprehend, and follow recipes

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