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A line cook role refers to a back of house worker whose primary responsibility is to keep the tempo of the restaurant flowing during service.
Line Cook's responsibilities:
Ensures that all items needed for menu preparation are in stock; includes items on the white board (order board) when supplies are low. Notifies the A.M. Sous Chef or the Chef de Cuisine in advance of expected shortages. Maintains security and safety in the work area. Ensures that work area and equipment are clean and sanitary. Understands and follows proper sanitation practices including those for personal hygiene. Adhere to state and local health and safety regulations. Makes recommendations for the maintenance, repair and upkeep of kitchen equipment. Wraps, labels, dates and neatly stores re-usable leftover products. Returns soiled food preparation utensils and other small wares to the proper areas. Cleans work station. Ensures that the storage room is neat and that all products are stored properly. Attends appropriate departmental staff meetings. Completes other appropriate tasks as assigned by the A.M. Sous Chef/Chef de Cuisine.