Description
Prepare and cook menu items on an assigned station during service, ensuring speed, quality, and consistency. Maintain mise en place, coordinate timing with the line and expo, and uphold food safety and restaurant standards.
- • Set up and maintain station mise en place, equipment, and tools.
- • Read tickets and cook items to order, following recipes and portion standards.
- • Grill, sauté, sear, roast, and fry foods; cook proteins to specified temperatures.
- • Coordinate firing and plating with expo and other stations for on-time service.
- • Plate dishes neatly with correct garnishes and send orders through the pass.
- • Monitor and log cooking and holding temperatures to meet food safety rules.
- • Prep ingredients by washing, chopping, portioning, marinating, and making sauces or soups.
- • Rotate, label, and store food using FIFO and proper cooling procedures.
- • Restock the station during service; maintain par levels and communicate low stock.
- • Clean and sanitize the station, utensils, and equipment; follow opening and closing checklists.
- • Assist with inventory counts and receiving; organize coolers, dry storage, and hot wells.
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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
