LINE COOKS:

Mains Chefs are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Line Cook, they are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.

In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications.

Mains Chef Job Description:

Ensuring the preparation station and the kitchen are set up and stocked.
Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Reporting to the executive chef and following instructions.
Making sure food preparation and storage areas meet health and safety standards.
Cleaning prep areas and taking care of leftovers.
Stocking inventory and supplies.
Cooking menu items with the support of the kitchen staff.

PREP COOKS:

A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. A prep cook is also known as a food preparation worker.

The prep cook is required to perform basic cooking duties, monitor stock levels, and take on culinary tasks as they arise.

Prep Cook Job Description:

Setting up and sanitizing workstations.
Following prep lists created by chefs.
Measuring ingredients and seasonings and preparing cooking ingredients such as soup stock to be used in the cooking process.
Preparing simple dishes, such as entrees or salads.
Ensuring all food items are properly stored and easily accessible.
Assisting chefs in preparing food and attending to any culinary tasks that arise.
Distributing plates to wait staff to be served, cleaning plates for dishwashing, and preparing takeaway packages for customers.
Supervising food and cooling room temperatures.
Accepting or rejecting ingredients from suppliers.
Maintaining a clean, orderly, and sanitized kitchen.

Prep Cooks and Line Cooks