Line Cook/Prep Cook Job Description

The Cook/Line Prep may require a high school diploma or its equivalent. Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other food according to proper preparation methods. Being a Cook/Line Prep typically reports to a Sous Chef or Executive Chef. Being a Cook/Line Prep has gained proficiency in multiple competencies relevant to the job. Works independently within established procedures associated with the specific job function. Working as a Cook/Line Prep typically requires 3-5 years of related experience, or may have 2 years experience plus an associates degree, or additional training or certification.

Line Cook/Prep Cook Job Description Template

Our company is looking for a Line Cook/Prep Cook to join our team.


  • Strict adherence to company, municipal and provincial guidelines as they are related to food safety and safe workplace environments;
  • Maintains the area in a clean, safe and sanitary manner;
  • Maintains food safety temperature logs with direction from Lead Cook and Sous Chef;
  • Reads and refers to cooking reference material;
  • Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta;
  • Completes assigned tasks as quickly as is safely practical;
  • Effective storage, management, and safe rotation (FIFO) of all products;
  • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces;
  • Follow the resorts policies and procedures and adhere to the grooming policies;
  • Other duties as required;
  • Receiving and storage of deliveries as related to the commissary kitchen;
  • Serves food according to correct taste, temperature and visual appeal;
  • Prepares dishes such as sandwiches, salads & vegetables;
  • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions;
  • Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items.


  • Food Handlers is an asset but not required;
  • Strong time management and organizational skills with the ability to multitask when required;
  • Availability to work days, evenings, and weekends as business demands;
  • Ability to lift 50 lbs;
  • Ability to lead in the points mentioned above;
  • Minimum of 1 – 2 years of kitchen experience in a QSR or similar environment with a general understanding of cooking fundamentals and practices;
  • Strong understanding of food safety and public health practices;
  • Ability to execute and thrive in a fast-paced environment;
  • Be able to work in a standing position for extended periods of time;
  • Ability to communicate effectively, respectfully and work well with others in a team based setting.