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Line Cook

Job Summary:

Provide support to Executive Chef, First and Second Line Cooks by maintaining the proper amount of prepared foods to be served at meals and special events.

Job Duties/Responsibilities:

  • Adherence to sanitation, Health Department procedures; specifically relating to work areas
  • Assists in the preparation of health inspections as directed by manager
  • Properly maintains equipment through cleanliness and proper usage of equipment
  • Prepares food as directed by Executive Chef in the absence, according to recipe specs, ensuring quality and appearance in the final product
  • Ensures that work area is properly cleaned before, during and after food production and work areas are sanitized according to health and safety standards
  • Proper hygiene is recognized and used, up to an including washing hands; changing food handling gloves with separation preparation of food items and appropriate attire, i.e. uniform or chef’s coat, is worn. Washing, rinsing and sanitizing equipment and utensils
  • Displays and maintains professionalism with department manager, co-workers, residents and staff
  • Assisting teammates when all prep work has been completed
  • Performing all other duties as assigned by Executive Chef

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