Posted 16 hours ago
. Education & Experience
High school diploma or equivalent (preferred, not always required)
Previous experience as a line cook, prep cook, or in a similar role
Culinary school training is a plus but not mandatory
2. Skills & Abilities
Strong knowledge of kitchen equipment, cooking techniques, and food safety standards
Ability to follow recipes, portion guidelines, and plating standards
Good knife skills
Ability to work quickly and efficiently in a fast-paced environment
Strong time-management and multitasking abilities
Good communication and teamwork skills
Ability to take direction and adapt to menu changes
3. Physical Requirements
Ability to stand for long periods
Ability to lift 30–50 lbs (varies by kitchen)
Ability to work in high heat and busy kitchen settings
Good hand–eye coordination
4. Certifications (often preferred)
Food Handler’s Certificate
ServSafe Certification or equivalent (may be required depending on location)
5. Personal Traits
Reliable and punctual
Strong attention to detail
Clean and organized work habits
Positive attitude under pressure
6. Typical Responsibilities (context for requirements)
Preparing ingredients and setting up the station
Cooking menu items according to recipe and restaurant standards
Maintaining cleanliness and food safety
Stocking and restocking the station
Communicating with other kitchen staff and expediters
