A line cook is responsible for following kitchen guidelines on portion size.
A line cook or chef is a worker in a kitchen who is below the sous chef and head chef. He works as part of the hot line in the kitchen. The hot line is similar in nature to a production line and a line cook will be assigned a specific role within the kitchen. Typical roles may include sautéing, grilling or baking. The line cook is responsible for all food orders that require that skill, and they work as part of a team to produce orders.
Prepare Kitchen
It is the duty of the line cook to prepare the kitchen for cooking. This includes pre-heating the oven, removing appropriate items from the freezer and locating necessary utilities such as mixing bowls and cooking pots. According to Bellinghamihop.com, the line cook is responsible for maintaining the kitchen space in a clean and sanitary manner throughout the day. He will pass dirty dishes to the dishwasher, and clean up any spills and debris that accumulate.
Read Orders
It is the duty of the line cook to read the order as it comes in from the wait staff. According to Linecook.org, most restaurants now use electronic ordering but some still have the wait staff write the order down. It is the responsibility of the line cook to clarify any questions she may have with the wait staff to ensure the order is produced correctly. She will then inform the rest of the kitchen staff of the order.
Follow Recipes
A line cook has the duty to follow the set recipes of the sous chef and head chef. He must be familiar with cooking all the recipes so that food can be prepared quickly and efficiently. Line cooks are commonly responsible for preparing stocks, soups and sauces along with their main cooking duties. The line cook has a duty to follow the portion size guidelines of the kitchen to ensure the consistency of meal portions.
Coordinate Cooking Efforts
The line cook is responsible for ensuring that her cooking is coordinated with the other chefs in the kitchen. She has a duty to check the timing of other parts of the meal and adjust her priorities appropriately. If difficulties are encountered the line cook has a duty to alert the sous chef or head chef so it can be corrected at once.
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