The line cook prepares food to the chef’s exact specifications and in a timely fashion while upholding standards for health, sanitation, safety, and quality. Assists the chef in daily tasks of managing the kitchen as necessary.
Duties And Responsibilities
Sets up and stocks stations with all necessary supplies
Prepares food for service (e.g. chopping vegetables, slicing meat, preparing sauces)
Works all line stations including dish washing during shifts
Follows all Barcade food service standards
Maintains cleanliness and Health Code Standards.
Stocks and organizes deliveries.
Ensures that food is being prepared with a sense of urgency to the best of their ability, and in a timely fashion.
QualificationsQualifications include:
Understands basics of cooking and has ability to be trained on day-to-day kitchen operation
Strong attention to detail with the ability to multi-task
Flexible schedule with availability to work nights, weekends, and holidays.
Local Food Protection or Serv Safe certification is a plus but not required
Ability to lift up to 60 lbs and stand for long periods of time.
Seniority level
Entry level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Food and Beverage Services
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How much does a Line Cook make in New Jersey? The average Line Cook salary in New Jersey is $39,322 as of May 28, 2024, but the range typically falls between $35,909 and $44,275.
It's the line cooks, the backbone of every restaurant. In the United States, there are over 1.02 million line cooks currently employed. Without them, it would be nearly impossible to enjoy a delicious meal at a restaurant.
If you're interested in starting a career in food preparation for restaurants or catering organizations, working as a line cook offers an entry-level position with plenty of on-the-job training and opportunities to grow your skills.
Many line cooks start their culinary journey with a high school diploma and develop their kitchen prowess on the job, learning from experienced chefs and colleagues. Some might also choose to bolster their skills through culinary schools or vocational programs.
A line cook is a type of entry-level culinary professional who prepares food at a specific station within the kitchen of a restaurant or other dining establishment. They are experts in the preparation of the food at their station, and they respond to customer orders and follow instructions from chefs and sous chefs.
The average line cook age is 38 years old. They have a lot of working years still ahead of them! Asking about candidates' motivations can reveal a lot about what they want to do with their lives.
It takes several types of workers to make a full-service restaurant kitchen successful. Some, such as dishwashers, earn less on average than the servers who wait on patrons and survive largely on tips. Others, such as prep cooks, earn comparable wages. Cooks and head cooks make significantly more than servers.
Line cooks are more experienced and often higher trained member of kitchen staff than a prep cook. The prep cook prepares the ingredients that the line cook then uses when cooking the meals at the restaurant. Becoming a line cook may be a natural next step for prep cooks when advancing in their careers.
According to Nolo.com, it is illegal for restaurants to make waiters split their tips with line cooks or any kitchen (back of the house) staff. Line cooks do not get tips unless tipped employees voluntarily share their tips.
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