Description
Prepare and cook a broad range of menu items using standard recipes and techniques. Set up stations, coordinate order timing, plate to specification, and uphold quality, sanitation, and food safety; may assist with prep, inventory, and menu updates.
- • Clean and sanitize food preparation equipment, stations, and work areas.
- • Plan and coordinate order timing so items for a table are finished together.
- • Grill, sauté, roast, bake, and fry foods to recipe and desired doneness.
- • Cook and finish orders to specification, adjusting for dietary needs or allergies.
- • Portion, sear, and garnish meats, seafood, and vegetables per standards.
- • Plate dishes while maintaining presentation, portion, and temperature.
- • Set up, stock, and break down line stations and prep areas.
- • Receive, store, and restock supplies; rotate inventory and label/date foods.
- • Prepare mise en place, including soups, sauces, salads, sandwiches, and sides.
- • Monitor and log holding temperatures on steam tables, warmers, and coolers.
- • Perform general cleaning and sanitation in kitchen and back-of-house areas.
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Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
