Line Cook

A Mason's Line Cook is responsible for preparing and cooking food in a specific station, cleaning up prep areas, and ensuring the kitchen is stocked. Responsible for preparing ingredients and dishes under the guidance of the Head Chef or management. Some of the key duties and responsibilities of a Line Cook include: Assisting with stocking and setting up the kitchen stations Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks Working with servers to ensure that orders are completed according to request and on time Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations