Station Set Up.
The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.
Depending on the shift, the line cook may need to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events.
The line cook is responsible for preparing the items requested from his or her station. This requires communicating with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature.
At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service.
The line cook is responsible for stocking their station before and after every shift. The product on the line needs to be filled to the fill line in order to be ready for the next shift, whether AM or PM.
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