What core responsibilities should I include in a Line cook job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sous Chef Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a busy contemporary restaurant serving 200+ covers nightly with emphasis on modern British cuisine and exceptional culinary standards. Our sous chef works alongside the head chef to lead our talented kitchen brigade, ensuring consistent food quality and smooth service operations. This role combines hands-on cooking with leadership responsibilities, overseeing section chefs while maintaining our high standards during busy service periods. You'll work in a well-equipped professional kitchen with modern appliances and quality ingredients, supporting menu development and staff training. The position offers excellent progression opportunities within our growing restaurant group, with potential advancement to head chef positions and involvement in opening new venues.
• Support head chef in daily kitchen operations including staff scheduling, prep coordination, and service management • Lead by example during service, working stations while supervising section chefs and junior kitchen staff • Ensure consistent food quality and presentation standards across all dishes leaving the pass • Manage kitchen inventory, stock rotation, and ordering to maintain optimal ingredient levels • Train and mentor junior chefs, providing guidance on cooking techniques and professional development • Oversee food safety compliance, HACCP procedures, and kitchen hygiene standards • Assist with menu development, recipe creation, and seasonal menu planning • Coordinate with front-of-house team on special dietary requirements and service timing • Handle kitchen administration including staff rotas, performance reviews, and disciplinary matters • Step in as head chef during absences, maintaining kitchen operations and standards • Manage food cost control, portion sizes, and waste reduction initiatives • Ensure equipment maintenance and kitchen organization for optimal workflow
Essential Skills: Proven culinary expertise with comprehensive cooking techniques across multiple cuisine styles; strong leadership abilities with experience managing kitchen teams; excellent knife skills and advanced food preparation techniques; thorough understanding of HACCP, food safety, and kitchen hygiene protocols; ability to work efficiently under pressure while maintaining quality standards; strong organizational skills for inventory management and kitchen coordination; effective communication abilities for team leadership and front-of-house liaison. Preferred Qualifications: Formal culinary education or equivalent professional training; 3+ years kitchen experience with leadership responsibilities; experience with menu development and recipe creation; knowledge of food costing and kitchen profitability; wine and beverage pairing knowledge; additional language skills for diverse teams; understanding of dietary restrictions and special dietary preparation.
We're looking for experienced culinary professionals with at least 3 years in professional kitchens, including supervisory or senior chef de partie experience. You should have solid technical skills, proven leadership ability, and genuine passion for creating exceptional food. While formal culinary qualifications are great to have, we care more about your practical skills, leadership qualities, and commitment to excellence. We offer comprehensive career development including advanced cooking training, management skills development, and opportunities to work with guest chefs. This role provides clear progression to head chef positions within our restaurant group, involvement in menu development, and potential opportunities in new venue openings. We support professional growth through external training, industry events, and mentoring programs.
We're looking for someone who combines culinary passion with natural leadership abilities, inspiring teams while maintaining exacting standards for food quality and kitchen operations. You should be calm under pressure, able to make quick decisions during busy service periods, and skilled at developing junior chefs. The ideal candidate will have excellent communication skills, patience for teaching and mentoring, and commitment to maintaining our kitchen culture of excellence. You should be organized, detail-oriented, and able to balance multiple priorities while leading by example. We value creativity, innovation, and continuous learning, seeking someone who contributes ideas for menu development while respecting our established standards and procedures.
Competitive salary of £32,000-£38,000 annually based on experience and demonstrated leadership capabilities, with performance reviews every six months and advancement opportunities. Comprehensive benefits package includes: chef whites and knife maintenance allowance; nutritious staff meals during all shifts; 28 days paid annual leave plus bank holidays; professional development budget for culinary training and certifications. Career advancement opportunities include progression to head chef roles, involvement in menu development, and potential equity participation in new ventures. Health and wellness programs, flexible working arrangements where possible, and staff recognition programs celebrating culinary achievements.

Include comprehensive line cook core responsibilities covering food preparation and mise en place organisation ensuring efficient service readiness, cooking execution and menu item preparation maintaining quality standards and consistency, quality control and consistency maintenance throughout all food production, kitchen sanitation and equipment maintenance supporting operational hygiene and efficiency, inventory management and stock rotation ensuring freshness and compliance, and team collaboration and communication during service periods for coordinated kitchen operations.

Common misunderstanding: Line cook responsibilities are task completion rather than comprehensive operational contribution including quality, efficiency, and teamwork for kitchen success.

Line cook responsibilities encompass operational contribution, quality maintenance, team collaboration, and service excellence that collectively determine kitchen success. Comprehensive responsibilities often impact food quality whilst ensuring operational efficiency and customer satisfaction.

Common misunderstanding: Core duties focus on cooking tasks rather than complete kitchen operations including preparation, maintenance, and coordination essential for professional food service.

Line cook duties include cooking execution, preparation organisation, maintenance support, and team coordination that ensure complete kitchen operations. Comprehensive duties often require diverse skills whilst ensuring operational effectiveness and service quality.

How should I describe cooking responsibilities for Line cook job description core duties?

Describe accurate recipe execution and portion control ensuring consistency and cost management, cooking technique application and temperature management for food safety and quality, timing coordination and service flow during peak periods, quality standards maintenance and presentation meeting establishment expectations, special dietary accommodation and modification handling for diverse customer needs, and continuous improvement and skill development in cooking methods supporting professional advancement and operational excellence.

Common misunderstanding: Cooking responsibilities are recipe following rather than skill application that requires technique mastery and quality judgement for professional food preparation.

Cooking responsibilities involve technique application, quality judgement, timing coordination, and consistency maintenance that distinguish professional food preparation. Skill application often improves food quality whilst ensuring operational efficiency and customer satisfaction.

Common misunderstanding: Recipe execution is mechanical process rather than creative application that adapts to ingredients whilst maintaining standards and ensuring quality consistency.

Recipe execution requires ingredient assessment, technique adaptation, quality evaluation, and standard maintenance that ensure consistent results. Professional execution often improves food quality whilst maintaining operational efficiency and cost control.

What preparation duties should I emphasise for Line cook job description responsibilities?

Emphasise ingredient preparation and cutting techniques ensuring consistent quality and efficient workflow, mise en place organisation and station setup for service readiness and operational efficiency, food safety compliance and temperature control protecting customer health and regulatory adherence, inventory checking and stock management supporting cost control and freshness, equipment operation and maintenance ensuring operational continuity and safety, and preparation timing and workflow coordination for efficient service delivery and team support.

Common misunderstanding: Preparation duties are preliminary tasks rather than operational foundation that determines service success and food quality in professional kitchens.

Preparation duties provide operational foundation including quality assurance, efficiency enhancement, and service readiness that determine kitchen success. Effective preparation often improves service quality whilst ensuring operational efficiency and cost control.

Common misunderstanding: Mise en place is organisation rather than strategic preparation that improves service speed whilst ensuring quality consistency and operational effectiveness.

Mise en place involves strategic preparation, quality control, efficiency planning, and service readiness that enhance operational performance. Professional organisation often improves service speed whilst maintaining quality standards and reducing waste.

Common misunderstanding: Food safety is regulatory requirement rather than professional responsibility that protects customers whilst ensuring establishment reputation and operational continuity.

Food safety encompasses customer protection, establishment reputation, regulatory compliance, and professional responsibility that ensure operational success. Safety compliance often prevents incidents whilst maintaining business viability and professional credibility.