Line Cook Manual

Line Cook
Training Manual
THIS TRAINING MANUAL TEMPLATE SHOULD

BE USED ONLY AS A GUIDE. YOU MUST REVIEW,
IN DETAIL, THE VARIOUS POLICIES,
PROCEDURES AND PRACTICES AND MODIFY AS
APPROPRIATE FOR YOUR RESTAURANT.
Line Cook Training Manual
Table of Contents
INTRODUCTION 2
LINE COOK FUNCTION AND RESPONSIBILITIES 3
General Job Guidelines and Responsibilities............................................................................................3
Line Cook Job Functions...........................................................................................................................4
Qualities of a Good Line Cook..................................................................................................................6
Line Cook Closing Functions....................................................................................................................7
KITCHEN SANITATION AND CLEANLINESS 8
Major Causes of Food borne Illness..........................................................................................................8
FOOD HANDLING AND STORAGE 11
TEMPERATURE FOR FOOD SAFENESS 16
RECIPES AND PREP SHEETS 17
Recipes....................................................................................................................................................17
Daily Prep Sheets....................................................................................................................................19
FOOD ROTATION 20
FIFO Rotating System.............................................................................................................................20
Food Dating Labels.................................................................................................................................20
Storage.....................................................................................................................................................21
COOLING PRODUCTS 23
KITCHEN EQUIPMENT AND TERMINOLOGY 24
KITCHEN TOOLS 27
CONTROLLING WASTE AND STORAGE 30
SAFETY 31
CONCLUSION 38
[Your Restaurant] 2 6/30/2008

Introduction
Congratulations on your employment as a Line Cook at the [Your Restaurant]!
We will provide you with the training you need to be successful. As a Line Cook you'll be
an important part of every meal we serve and each guest's experience in our restaurant.
We take great pride in our quality food and clean, efficient kitchen. Our high standards
can only be maintained through great people like you who share our values and desire to
do the very best job possible for our guests every day.
The guidelines listed on the following pages have been established to help you in your
effort to provide these qualities to our guests. Along with the hands-on training you will
receive, this manual will provide answers to questions you may have regarding the
operating procedures for [Your Restaurant].
Once again, welcome to the [Your Restaurant] Team!

Line Cook Functions & Responsibilities

Your role as a Line Cook at the [Your Restaurant] is extremely important to our success.
You will be trained extensively on how to perform your job. Your speed and efficiency
are imperative to the smooth operation of the kitchen and the satisfaction of our guests.
You need speed to successfully complete your tasks. Your efficiency and consistency will
help assure 100% guest satisfaction. You will be provided with high quality products and
the necessary tools and equipment to complete your daily duties.
General Job Guidelines And Responsibilities
 Prepares a variety of meats, seafood, poultry, vegetables and other

food items for cooking in broilers, ovens, grills, fryers and a variety
of other kitchen equipment.
 Assumes 100% responsibility for quality of products served.

 Knows and complies consistently with our standard portion sizes,
cooking methods, quality standards and kitchen rules, policies and
procedures.
 Stocks and maintains sufficient levels of food products at line

stations to assure a smooth service period.
 Portions food products prior to cooking according to standard

portion sizes and recipe specifications.
 Maintains a clean and sanitary work station area including tables,

shelves, grills, broilers, fryers, pasta cookers, sauté burners,
convection oven, flat top range and refrigeration equipment.
 Prepares item for broiling, grilling, frying, sautéing or other

cooking methods by portioning, battering, breading, seasoning
and/or marinating.
 Follows proper plate presentation and garnish set up for all dishes.
 Handles, stores and rotates all products properly.
 Assists in food prep assignments during off-peak periods as needed.

 Closes the kitchen properly and follows the closing checklist for
kitchen stations. Assists others in closing the kitchen.
 Attends all scheduled employee meetings and brings suggestions

for improvement.
 Performs other related duties as assigned by the Kitchen Manager

or manager-on-duty.
Line Cook Job Functions
1. Always arrive at least 5 minutes before your scheduled time.
2. Always come to work with a clean uniform.
3. Immediately ask the Kitchen Manager or manager-on-duty about

menu specials and any other product, menu issues you should be
aware of.
4. Always observe and complete opening and closing checklists.
5. Count your opening product inventory; place all products in its

proper location.
6. Clean and organize your area if necessary.
7. Stock your food products and any equipment needed for station.
Rotate products so that product from the prior shift is used first.
8. Make certain you have all the product need to assure a smooth
service period. Notify the Kitchen Manager or the manager-on-
duty if you lack any products needed.
9. Set and prepare station area and be ready for orders 15 minutes
prior to service.
10. Check thermostat settings of grills, ovens, fryers and other kitchen
equipment and adjust if necessary.
11. Double check your product levels to ensure that you won't have to
leave your station during peak periods.

12. Clean as you go - maintain a clean station and work area

THROUGH OUT THE DAY.
13. Follow recipe instructions EXACTLY as they are stated - ensure

the quality, portion size, cooking time and consistency of every
item that leaves your station.
14. Be available to perform prep work during slow periods. Check in

with the Kitchen Manager for a prep work assignment during slow
periods.
15. Be a team player - support and assist your fellow team members
whenever possible in whatever functions are required.
16. Ensure that all cooking equipment used is operating correctly and
at the proper temperature.
17. Report any broken or malfunctioning equipment to the (Kitchen

Manager or manager-on-duty).
18. ALWAYS follow safe food handling practices.
19. Know and follow proper plate presentation and garnish set up for
all dishes.
20. Use our product labeling system to label, date, rotate and store all
food products.
21. Prepare only what is on the Daily Prep List.
22. Do not work more than scheduled hours unless directed by the
Kitchen Manager or manager-on-duty.
23. Always check with Kitchen Manager or manager-on-duty prior to

checking out.

Qualities of a Good Line Cook
Efficiency and speed A good Line Cook must work quickly and
efficiently so that our speed of service
objectives are met while preparing food
that meets our high standards of quality
and plate presentation.
Organization Since speed of execution is so important

so is maintaining and organized work
area. A good Line Cook keeps a sufficient
level of product ready in the right storage
areas. A good Line Cook has the right
tools and equipment ready when needed.
Ability to perform A good Line Cook must be able to think

well in a fact-paced quickly on his/her feet with multiple
work environment activities going on at once. A good Line
Cook doesn't get flustered easily and even
enjoys the challenge of an extra busy
shift.
Focus on quality, A Line Cook's work is placed directly in

pride in work front of our guests. The type of job
performed by our Line Cooks influences
our guests' entire experience. Good Line
Cooks takes great pride in serving great
food and follows our high standards of
quality and consistency on every product
that leaves their station.
Always a Team Player A good Line Cook is always aware of

what's happening on the line and in the
kitchen and is ready and willing to help
others get the job done.

Line Cook Closing Functions
1. Turn off ovens, grills, deep fryers, steam tables and stove burners.
1. Get dirty pots, pans, utensils, etc. to dish room.
2. Clean grills, over and under.
3. Clean, rotate and refill grease in deep fryers. Replace grease before
food quality is affected. Check with Kitchen Manager to be sure.
4. Clean area around fryers.
5. Clean burner stove.
6. Wipe in and around oven.
7. Place leftovers in appropriate containers and store in designated

storage areas. Allow all hot items to cool before covering
8. Change out and restock sandwich and patty condiments.
9. Clean under steam table and refill with water if needed.
10. Clean in and around microwave.
11. Clean and restock seasoning containers.
12. Clean toasters and trays underneath.
13. Restock china.
14. Restock drawers and refrigerator.
15. Wipe down all counters and shelves in the kitchen.
16. Clean and organize all prep areas, walk-in cooler and freezer.
17. Sweep and mop floor with cleaning solution. Rinse the hose and
hot water.
18. Check with Kitchen Manager before checking out.

Kitchen Sanitation & Cleanliness

The responsibility of management and staff to protect the public from
food borne illness is fundamental. A food borne illness is simply a
disease that is carried, or transmitted, to human beings by food.
Throughout your training, you will receive information concerning
proper temperatures of food storage and serving, as well as, cleanliness
standards, proper use of chemical cleaning, and disinfectant products. It
is always our #1 objective to operate our restaurant at the highest level
of sanitation and cleanliness for the benefit of our guests and
employees.
Major causes of food borne illness
 Poor personal hygiene

 Employees with a infectious illness
 Improper food handling & storage
 Unsafe food holding temperatures. Food left in the danger zone of
40° to 140° for four or more hours.
 Unsafe reheating & cooling of foods

 Unsanitary dishware, utensils and equipment
 Cross contamination - the transfer of harmful microorganisms from
one food product to another
 Improper chemical storage
Personal Hygiene
Always wash your hands . . .

1. Before starting work
1. After . . .
 …using the restroom

 …smoking or eating
 …touching money, raw food, your face, hair or skin
 …combing your hair, handle anything dirty
 …you cough, sneeze, or blow your nose
 …cleaning, talking our the garbage
How to wash hands properly
1. Use warm water
2. Use soap to build up good lather
3. Use nail brush to clean nails
4. Rinse and repeat
5. Dry hands with disposable towel or air dryer (never use your apron
as a hand towel)
Personal Grooming
 Fingernails - Keep your fingernails short and clean. Don't wear

fingernail polish or false fingernails.
 Maintain clean teeth, hair, hands and body. Use deodorant.

 Do not wear rings or loose jewelry, it can cause injury by getting
caught on sharp objects and equipment.
 Use cologne or cosmetics moderately.

 Hair - Never touch your hair while handling food. Wear a hat or
hairnet at all times.
 Do not eat, drink or chew gum while you are working.
Personal Health
 Stay at home if you have the flu, sore throat, fever, diarrhea,
vomiting, headache or dizziness.

 Contact the restaurant and speak to a manager if you are sick and
feel you need to say home.

Food Handling & Storage

Checking in products
Use thermometer to measure temperature of products. Reject products

if the temperature is above the following amounts.
Product Temperature
Fresh meat 40° F or lower
Fresh poultry 40° F or lower
Fresh fish 40° F or lower
Fresh lobster, shrimp and shellfish 45° F or lower
Milk & milk products – 40° F or lower
Ice cream 6° to 10° F
Liquid eggs 40° F or lower
 Reject cans that are dented, leak, contain rust or are missing labels
 Reject produce that has any signs of mold, spoilage or insect
damage
Avoid cross contamination from one food item to another
 Keep separate cutting boards for raw and cooked foods.

 Never mix leftovers with fresh food.
 Store fresh raw meats, poultry, and fish on lowest racks.
 Sanitize thermometers after each use.

 When thawing raw foods in the refrigerator, place them on the

lowest shelf.
Store foods and equipment properly
 Cover, label, and date foods in storage.

 Do not store food in open containers.
 Empty all canned products and store in proper containers.
 Always place raw food products below cooked or ready-to-eat
products.
 Store new foods behind old ones so older products get used first.
 Always place food in clean containers or wrappers.
 Keep storage containers off the floor and away from the wall.
 Check temperatures of refrigerators and freezers daily.
Product Temperature
Refrigerator air temperature Between 35 - 38° F
Freezer air temperature Between -10 - 0° F
 Defrost freezers as necessary. Frost build up causes freezers to

warm up.
 Throw away any food that gets beyond its use-by or expiration date.
 Dry goods and storage areas should be cool and dry.
 Do not store food or equipment under exposed server lines.
 Keep storage areas clean.
 Store all equipment so that dust cannot settle on it.
 Store chemicals and pesticides separately from food.

Handle ice and tableware properly
 Use clean scoops or tongs to pick up ice, do not use hands or glass.
 Store scoops or tongs in a clean container, not in the ice.
 Do not store any food or beverage in the ice.
 Avoid touching food contact surface with dishes, utensils, etc.
Chemical handling & storage
 Always wash your hands thoroughly and change your uniform after
handling chemicals
 Store away from food preparation, handling and storage areas.

 Keep chemicals in their original containers or another clearly
labeled, sturdy container.
 Never allow chemical to come in contact with food. Immediately

throw away any food that comes in contact with chemicals of any
kind.
 Clean up chemical spills promptly, then wash your hands and

change your uniform.
 Never place food in chemical containers or place chemicals in a

food container.
Dispose of waste properly
 Take garbage out frequently.

 Keep garbage areas clean and sealed.
 Clean and sanitize garbage cans regularly.
 Store soiled linen in a laundry bag or non-absorbing container.

Keep insects and animals out by . . .
 Keeping doors closed.

 Taking garbage out frequently and keeping garbage areas clean.
 Report any holes where an animal can enter.
 Do not provide a free meal for any animals.
Kitchen Cleanliness
 Sanitation solution (spray) should be used on all food contact

surfaces after they have been cleaned or when switching from one
food product to another.
 Sanitation solution should be always be accessible in the kitchen.

Frequently rinse all cloths used to wipe counters in this solution.
 Store all cleaning products, insecticides, poisons and chemicals

AWAY FROM FOOD.
 Wash mops like brushes - in hot water and hang to dry. Rinse mop
buckets immediately and store after use.
 All employees should help maintain clean and organized walk-in,

freezer, dry storage and other storage areas.
 All pots and pans, food storage containers and trays should be
inverted after cleaning.
 Maintain and clean kitchen equipment on a regular basis.

 Clean microwave oven door seals and cavities regularly.
Sanitation Solution and Spray
 Our sanitation solution is safe to use on all equipment and surfaces

that come into contact with food products. It requires no rinsing or

wipe down after use. It evaporates very quickly because it has a

high bleach content.
 Use our sanitation solution spray frequently and generously.

 Plastic spray bottles should be used and accessible anywhere in the
kitchen.
 After cleaning equipment and counters, spray generous amounts of

sanitation solution.
 Clean towels should be available for use with sanitation solution.

Temperatures For Food Safeness
TABLEWARE & UTENSIL

SANITATION FOOD HANDLING & STORAGE
(internal temperature of food)
Maximum temperature for mechanical o
rinse 195
o
Mechanical final rinse at nozzle 180
Maximum final rinse temperature at
dish level 170o
(mechanical or dip rinse)
Food cooked to this temperature - most
165o
harmful bacteria killed
Temperature for mechanical
o
dishwashing 150 150o Minimum safe temperature of hot foods
140o Store or display hot cooked foods above

this temperature (after cooking)
o
Water temperature for hand 130
dishwashing
120o
Rapid Bacteria Growth

110o
Temperature for hand dishwashing
100o 100o DANGER ZONE
Normal
FOR
Room FOOD SAFENESS
Temp.
70o
45o
Cold or chill food storage (slow bacterial
o growth)
34
33o Seafood
32o
0o
Frozen food storage
-5o (not for freezing food)
-10o

Recipes & Prep Sheets

Recipes
It is absolutely critical that all instructions

and measurements on all recipes be followed
exactly! Never assume you've memorized the
preparations of any products. Always use the
recipe sheet when preparing any products.
These steps MUST be followed so that we serve food with the same
great taste, texture and color to every guest, consistently, time after
time.
Here is an example of a recipe:

RECIPE BOOK DATE: J anuary 2003
ITEM: C hili
YIELD: 5.25 gallons (36 pounds)
SHELF LIFE: 2 days
EQUIP / UTENSILS NEEDED: Flat top grill, sc ale, steam kettle, large wire whip,
spatula, ladle, small wire whip
INGREDIENTS UNIT WT VOL EA
C hili Grind LB 20
C hopped Yellow Onion LB 5
Fresh Garlic OZ 3
C hili Powder OZ 11
C umin OZ 4
Flour C UP 5
Water QUART 2.5
Salt OZ 5
Rotel Tomatoes 28OZ C AN 8
COOKING INSTRUCTIONS:
1. Brown meat and onions on the flat tip grill at 350o.
2. Strain grease thoroughly.
3. Put meat into steam kettle at medium heat on the dial.
4. Blend water and flour in large mixing bowl using wire whip.
5. Add all other ingredients and whip c ompletely.
6. C ook a minimum of 12 hours. (when leaving c hili overnight, c ook at low
heat)

When preparing recipes you need to know the types of units used to
measure ingredient portions. Notice in the recipe about there is weight,
volume and quantity unit type.
 Weight units are pounds and ounces and are measured using a
scale.
 Volume units are cups, tablespoons, teaspoons, etc. and are

measured using cups and spoons.
 Quantity (each) is the number of items as in the number of bags,

cans, boxes, patties, etc. that are in the recipe. Quantity units are
referred to as "EA" in the Recipe Book.
When preparing recipes ALWAYS . . .

 . . . read the entire recipe and gather all the utensils and ingredients
you'll need.
 . . . double check to be sure that the batch size you prepare is the
amount called for on the Prep Sheet.
Daily Prep Sheets

The Daily Prep Sheets are a major tool in controlling our food cost and
ensuring we always have a sufficient quantity of fresh quality food. The
Kitchen Manager will fill out the Daily Prep Sheet each morning. Use
your Prep Sheets! Preparing too much is costly. Not preparing enough
food creates unnecessary fire drills and service problems.
How to read the Daily Prep Sheet
On Hand The amount of usable product left over from the

previous day. The Kitchen Manager or manager-on-duty
determines this by taking a physical count and
inspection of products on hand.
Par Level Par levels are determined based upon the average usage
of products on peak (Thursday - Saturday) and non-peak
days (Sunday - Wednesday) of the week. The Kitchen
Manager and Managers are responsible for updating par
levels as product usage and sales fluctuate.
Make The amount to prep that day to build up to the Par Level.
Name Name of the person assigned to prepare the product.
Directions:
 When work has begun on a product highlight the Product Name
with a yellow marker.
 Once the product has been prepared highlight the entire line.
DAILY PREP LIST
Par Levels
Menu Item Shelf Life On Hand Make Name
Sun - Wed Thu - Sat
Queso 1 day
Gravy 1 day
Chili 2 days
Chicken Mix 1 day
Taco Mix 2 days
Refried Beans 2 days

Food Rotation
All food products used in our restaurant should be dated when they are
received and put into storage and dated again when they are prepared
into secondary products. Products are always rotated using the first-in,
first-out (FIFO) method.
FIFO Rotating System
Always refer to the "received on" or "prepared on" date and use the
oldest products first as long as the "use by" date has not passed. If the
"use by" date has been passed, notify the Kitchen Manager and discard
the all the product in the container. FIFO means to always stock older
product on top or in front of the new product so the older product is
most accessible and is used first.
Food Dating Labels
Dating labels are pre-printed, colored stickers used to assist employees

with the properly rotating food. Every product that is prepared receives
a food label.
What to write on the label:
 Product name or abbreviation
 Date
 AM/PM (all items prepared after 2:00 PM)
 Initials

Storage
When deliveries are received products need to be unloaded and placed

in storage in the following order -
1. Walk-in cooler
2. Freezer
3. Stockroom (dry storage)
Chilled products need to go directly to the walk-in cooler first as they

are the most perishable items.
Remember, the FIFO rotation method, discussed above - always stock
new product on the bottom or in back of older product so that the older
product is most accessible and is used first. Always use a food label or a
permanent black marking pen to record the date received.
Only store food products in designated food storage areas.
Walk-in Cooler
The temperature in the walk-in cooler should be maintained at 36°-38°F

at all times. Store food at this temperature keeps bacteria organisms
from growing in the food and prevents food from freezing.
Be aware of the temperature in the walk-in cooler and other
refrigerators. Notify the manager immediately if any refrigerated
storage area reaches a temperature of 40o F.
Storing products in the walk-in cooler

 Organizing the walk-in cooler the crucial. Place frequent use items
near the door so they are easily accessible.
 Always place raw products below cooked or ready-to-eat products

 Fish and shellfish products are highly perishable. Store these items
away from the door in the coldest areas of the walk-in.

 Eggs and dairy products can absorb odors and flavors from other
foods. These products should be stored in tightly sealed containers
and away from foods with strong odors like fish, certain cheeses,
cabbage and onions.
Freezer
 The temperature in the freezer should be maintained at 0o to -10oF.

 All items in the freezer should be at least 6 inches off the floor and
the containers must stay sealed or the product will become freezer-
burned.
 Once an item has thawed, even partially, it should NOT BE

REFROZEN. Only removed products from the freezer that will be
used promptly.
 Do not pack boxes and container in the freezer too tightly together.
Leave enough space so that cold air can circulate freely. Packages
packed to tightly in the freezer can cause the contents to defrost.
Stockroom (dry storage)
 Keep the stockroom organized and clean of debris at all times.

 Keep all food products at least 6 inches of the floor.
 Keep all chemicals on a bottom shelf separate from all other
products.
 Place heavier containers on the lower shelves.

Cooling Products
After each evening shift there are hot products that must be properly
cooled down and stored. Hot products must be covered and vented to
prevent spoilage. Without proper venting, steam will continue to heat
the product and it will take approximately twice as long to cool down.
This causes the product to stay in the temperature danger zone (40-140
degrees F) too long and dramatically increases the chances of bacteria
growth, contamination and spoilage.
Containers that are covered with foil can be vented by carefully placing
a hole about the size of your thumb in the foil on each side of the pan.
BE SURE that no foil comes in contact with the product. This can
cause product to become discolored and possibly spoil. Products that
are stored with lids can be vented by placing the lid in a crooked
fashion across the top of the container.
In addition to venting hot products, also make sure there is enough cool
air surrounding each container. There should be at least 2 inches of
space between each container to allow cold, circulating air to surround
all sides of the container and cool the product down in the shortest
amount of time possible.
Cooling Down Large Batches/Quantities of Product
Large quantities of certain products such as soups, baked beans and

chili will take a long period of time to cool down. Because of the
density of these products, they will remain in their danger zone too
long, which increases the chances of spoilage, contamination and a
decreased shelf life.
Additional steps must be taken to cool these products at a faster rate by
using an ice bath. Fill a sink with ice and place the product in the
largest and shallowest metal pan available. Put the pan on the ice for
around 45 minutes while stirring occasionally. After the 45 minute
period, remove from the ice, transfer to the proper storage container,
then label, date and rotate and place in the walk-in.
Remember all products must be cooled down before they are placed in the walk-in!

Kitchen Equipment & Terminology

Term Description
Blanch To immerse in boiling water or oil to loosen
skins, partially cook and heighten color and
flavor. (Example: our home-made fries)
Colander A large bowl-looking utensil with many holes,

used for draining, straining and washing food.
Chop To cut into small pieces but much larger pieces

than in mincing or dicing.
China Cap Metal strainer with pointed, perforated tip.

Strainer
Dice To cut into small pieces, usually 1/8" x 1/8" or

1/4" x 1/4".
"86" Term used when kitchen is out of a particular

item or when customer has requested that an
item be withheld from an order (example: dinner
salad but "86" the tomatoes).
Ice Bath Steps used to cool down a hot product quickly

before refrigerating.
Lexan Durable, clear plastic container used for storing

food.
Measuring Cups Usually a set of 4 different sized cups used for

measuring liquids and some solids. Cups have
indentations for smaller quantities.
Pot Sinks Deep sinks used for washing dirty pots and pans.
Prep Sinks Deep basin used for food preparation only. Pots
and pans are not to be washed in these sinks.
Screens are placed over the drain openings and
must not be removed.

Term Description
Scales Equipment used for weighing food.
Sheet Pans Large pans used for food storage, cooking and
baking
Shelf life Term used to describe the length of time a

product can be stored without the loss of quality.
Simmer To heat liquid until just as it begins to steam, but

does not come to a boil.
Slicer Equipment used to slice cheese, meat and fruit.

Useful in creating products of consistent
appearance, size and weight.
Spatula A rubber utensil used to scoop or scrape food

from containers or cans. Also called a "rubber
scrapper." Can also be a flat metal utensil used to
flip burgers, pancakes or any other grilled
product.
Strainers Metal screens with long handles and hooks used

to strain products.
Whip To beat a product into a smooth consistency,

usually with a wire whip or electric blender.
Measuring Spoons Used to measure ingredients and spices. Consists

of tablespoon, teaspoon, ½ teaspoon and ¼
teaspoon.
Ladles Stainless steel "bowls" of various ounce sizes

attached to a long stainless handle. Ladles come
in many sizes.
Perforated Spoons Long-handled stainless spoons with holes in the

bowl shaped end. Used to scoop and portion
food without getting the juice.

Term Description
Slotted Spoons Long handled stainless spoon without holes or
slots. Used as a portioning tool.

Kitchen Tools
Measuring& Portioning Tools (cups, spoons, scoops, ladles)
 Always use the "correct" measuring/portioning tools consistently.

 Always use level measurements.
Knives
 Sharpen regularly, usually daily.

 Clean and sanitize after each use.
 Hand wash only (never put through dish machine).
 Hang knives with blades down.
Recipe Books
 Don't think you can memorize. Always use the Recipe Book.
 Measure precisely, don't approximate.
Lexans and Cambros
 Used to store food

 Always date, label and rotate when holding food
 Always wash in dish area and store upside down
Scales
 Clean and sanitize after use

 Use consistently
 Calibrate regularly using a separate weight
 Always carry by base, never by platform
Sanitizing Solution & Spray Bottles
 Make available throughout kitchen in prep and line areas

 Use regularly on knives, utensils, counters, cutting boards and

equipment
Kitchen Counters & Sinks
 Clean and sanitize regularly

 Use for food preparation only
 Do not use chemicals
Can Opener
 Clean after each use

 Located on prep table
Slicer
 Know proper settings for each product

 Never leave unattended
 Always keep hands away from blade
 Keep clean, sanitize after every use
Pots, Pans and Holding Containers
 Store in proper locations, always upside down

 Send through dishwasher
Cutting Boards
 Wash by hand only

 Clean and sanitize after each use
 When using, keep a damp towel underneath to keep from sliding
Utensils
 Serving spoons - used for stirring or serving

 Ladles - used for accurately portioning products

 Tongs - long or short handles
 Perforated or slotted spoons - used for stirring or serving
 Whips - used to stir, whip or mix products

Controlling Waste & Spoilage

In order for our restaurant to be successful, we not only have to serve
great food and deliver outstanding service but we also have to control
our costs. Controlling costs is everyone's business and responsibility.
Here are some of the ways you can help to control costs and reduce
waste:
Rotation Improper rotation is a double-edged sword.

When product don't get dated or aren't rotated
properly they are more often subject to
spoilage. Even worse, improper rotation
increases the risk that we might serve
something less than fresh, high quality food,
which could mean a dissatisfied (or even sick)
guest. Always label, date and rotate!
Portioning & Always use the correct portioning and

Measuring measuring tools (scoops, ladles, spoons, cups,
scales). Don't over or under portion.
Consistency is the name of the game!
Maximize Product Always get as much as possible from all

Yields produce, cans and jars. Be careful not to send
good, usable product to the trash can.
Product Storage Always follow proper cool down procedures.

Not cooling down products properly before
placing them in the walk-in can cause spoilage.
Cover products properly to keep them fresh
and good tasting.
Scraping Always use a rubber scraper (spatula) on cans,

jars, containers, etc., to get it ALL! This is a
low margin business and those small amounts
of product worth pennies, nickels and dimes
add up to big dollars over time.

Safety
In addition to a clean and sanitary environment, [Your Restaurant]
provides a safe environment. One of our primary goals here at [Your
Restaurant] is to operate an accident-free restaurant. A safe restaurant
takes teamwork and effort on everyone's part. Everyone who works
with cleaning chemicals will receive training on the use of those
products, and will be tested following the guidelines of OSHA Hazard
Communication Standard, Title 29 Code of Federal regulations
1910.1200.
Monthly safety meetings will also be held to review and reinforce
information presented from the initial training and to discuss additional
safety and security issues as necessary. Management's role is to provide
the daily monitoring of safe work practices developed from these
meetings.
Whenever you see a potential hazard, or something you notice as
unsafe, notify a manager immediately. Safety begins with you.
Here are guidelines for safely procedures:
When Cleaning Stationary Equipment
1. Unplug equipment; make sure hands are dry.
1. Disassemble.
2. Wash removable parts in dish machine, or three-compartment sink.
3. Wash and rinse stationary parts.
4. Sanitize food contact surfaces with sanitizer.
5. Air dry before reassembling, without touching food contact

surfaces.

Preventing Falls
1. Wipe up spills immediately.
1. Use "wet floor" signs.
2. Wear shoes with non-skid soles and heels.
3. Keep isles and stairs clear.
4. Walk; do not run.
5. Follow established traffic patterns.
6. Do not carry anything that blocks your vision.
7. Keep drawers closed.
8. Use ladders properly; never use chairs, tables or boxes. Do not

stand on top of ladder, and do not over reach.
9. Use handrails on stairs.
10. Turn lights on to see.
Preventing Electric Shock
1. Never touch electrical equipment with wet hands, or while

standing in water.
1. Unplug equipment before cleaning or disassembling, to avoid

shock.
2. Do not yank plugs out by cord. This can cause damage to the
cords, which may then cause shocks.
3. Report damaged and worn plugs and cords to your supervisor.

Lift Properly
1. Plan it. Do you need help? Could you use a cart? Where is it
going? Which route is best?
2. Get ready. Spread feet apart, shoulder width. Put one food slightly
in front of the other for a good support base. Squat down with back
straight and head up. Do not bend over from the waist! Grip the
object firmly with both hands. Keep elbows and arms close to
body. Tuck in chin. If lifting a tray, squat down alongside the tray
and slide the tray onto your shoulder and hand.
3. Lift it! Straighten your knees slowly and smoothly to a stand.

Avoid doing this in a quick or jerky manner. Do not lift and twist at
the same time.
4. Move it! Keep object close to you. To change position, move your
feet and entire body. Do not twist from the waist. Look where you
are going and call out "coming through" as needed.
5. Set it down! Bend your knees slowly and smoothly. Slide load into
place; watch your fingers and toes.
Moving a Cart Properly
1. Push rather than pull.
2. Spread feet wide, one in front of the other with your front knee
bent.
3. Keep back straight.
4. Slowly push into the cart with your body weight, using your leg
muscles to do much of the pushing.
5. Push slowly and smoothly. Avoid sudden motions or twisting your

back.

Preventing Cuts
1. Know how to operate equipment.
1. Pay attention when using sharp equipment. Never touch edges of

sharp blades.
2. Use guards when provided on equipment.
3. Use tampers to push food into equipment.
4. Turn equipment off before adjusting.
5. No loose sleeves, ties, or dangling jewelry should be by equipment
6. Carry dishes and glassware carefully.
7. Sweep up broken glass; do not use your hands.
8. Use special container to dispose of broken glass, dishes, and other

sharp objects.
9. Remove can lids entirely from cans, then dispose of them.
Knife Handling
1. Do not use knives or operate any cutting or mixing equipment

without proper training.
1. Use the correct type of knife for the job. If you don't know, ask the
Kitchen Manager or the Manager-on-Duty.
2. Never cut towards yourself - always away from yourself and others
3. Use a cutting board. Place a damp towel under the cutting board to
prevent slippage.
4. Use no-cut gloves when using a knife for slicing or dicing.
5. Carry knives down at your side when walking through the kitchen.
6. Let a dropped knife fall. Never try to catch a falling knife.

7. Clean and sanitize knife after each use.
8. Always return knife to proper storage location after use. Never

place a knife in a sink.
Preventing Burns
1. Pay attention when working around hot equipment.
1. Always alert other employees when carrying hot foods by saying,

"HOT FOOD" or "BEHIND YOU."
2. Avoid overcrowding range tops.
3. Use dry potholders.
4. Keep pot handles turned in from the edge of the range and open
flames.
5. Avoid overfilling containers with hot foods.
6. Get help lifting heavy pots of hot foods.
7. Open lids of pots and doors of streamers away from you, and do so
slowly, to avoid a steam burn.
8. Stir foods with long-handled spoons.
9. Warn others of hot surfaces.
10. Let equipment cool before cleaning, and do not use wet rags.
11. Do not put icy frozen foods into the fryer. Put foods slowly into the
fryer and stand back to avoid being splattered.
12. Strike match before turning on gas equipment, to avoid a flare-up.
13. Wear closed-toe and closed-heel shoes that do not absorb liquids.
14. Metal containers, foil or utensils should never be used in

microwaves.
15. Warn guests of hot dishes.

Preventing Fires
1. Smoke only where allowed.
1. Do not turn your back on hot fat, as it may burst into flames.
2. Keep equipment and hoops from grease build up because grease

causes many food service fires.
3. Do not set the fryer at too high a temperature.
4. Store matches in a covered container, away from heat.
5. Keep garbage in covered container, away from heat.
6. Store chemicals away from heat because many chemicals are

flammable.
Safe Chemical Handling
Your will be trained on how to use and handle chemicals products in

the restaurant. Here are rules and guidelines to always remember when
handling chemicals -
 Read the labels of all products, before you use them.
 Follow the directions for proper storage, handling, and use for all
chemicals you use.
 Ask the Kitchen Manager or manager-on-duty with any questions or

concerns you may have about using a certain product.
 Know how to call for medical help, in case of an emergency.

 Never mix chemicals together.
 Do not store chemicals in unmarked containers.
 Do not store chemicals in or close to food storage, preparation, or
serving areas.
 Do not leave aerosol spray containers near heat or spray close to an

open flame.

 Do not dispose of any empty chemical container until you have

checked on the label for how to do so.
Reading the MSDS (Material Safety Data Sheets)
 Read product name.

 Fire hazard - explains if the product can catch fire or explode.
 Health hazards - explains effects of over exposure and first aid
procedures.
 Spill precautions - explains steps to take in case of spills.

 Special protection - describes any special measures, such as goggles
and rubber gloves, used to decrease exposure and risk.
Read Chemical Product Labels
 Read name.
 Physical and health hazards.
 Instructions for storing, handling, and use.
 Instructions on what to do in case of an emergency.
Wear Appropriate Safety Equipment
 Gloves
 Face shield
 Shoes

Conclusion
There is a lot of information contained in this manual! Believe it or not, however, there is
even more information that is not.
We have given you the basics, as we view them, and how we would like them to be
conducted. There is no section in this manual concerning "Teamwork." The reason for
this is that we feel this topic falls under the "Common Sense" category. We expect our
staff at [Your Restaurant] to possess this common sense from the word "GO."
We want you to use the service tips in the manual, along with your common sense, and
above all, YOUR individuality, to help create an atmosphere that will encourage good
times for our guests, and yourself. When this happens, you will be ensuring the success of
not only [Your Restaurant], but also yourself.
GOOD LUCK!!!

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What are the major responsibilities of a line cook?

What are the major responsibilities of a line cook?

What are the major causes of foodborne illness?

What are the major causes of foodborne illness?

Line Cook

THIS TRAINING MANUAL TEMPLATE SHOULD

LINE COOK FUNCTION AND RESPONSIBILITIES 3

General Job Guidelines and Responsibilities............................................................................................3

Line Cook Job Functions...........................................................................................................................4

Qualities of a Good Line Cook..................................................................................................................6

Line Cook Closing Functions....................................................................................................................7

KITCHEN SANITATION AND CLEANLINESS 8

Major Causes of Food borne Illness..........................................................................................................8

FOOD HANDLING AND STORAGE 11

TEMPERATURE FOR FOOD SAFENESS 16

RECIPES AND PREP SHEETS 17

Daily Prep Sheets....................................................................................................................................19

FIFO Rotating System.............................................................................................................................20

Food Dating Labels.................................................................................................................................20

KITCHEN EQUIPMENT AND TERMINOLOGY 24

CONTROLLING WASTE AND STORAGE 30

[Your Restaurant] 2 6/30/2008

Congratulations on your employment as a Line Cook at the [Your Restaurant]!

Once again, welcome to the [Your Restaurant] Team!

[Your Restaurant] 3 6/30/2008

Line Cook Functions & Responsibilities

General Job Guidelines And Responsibilities

 Prepares a variety of meats, seafood, poultry, vegetables and other

 Assumes 100% responsibility for quality of products served.

 Stocks and maintains sufficient levels of food products at line

 Portions food products prior to cooking according to standard

 Maintains a clean and sanitary work station area including tables,

 Prepares item for broiling, grilling, frying, sautéing or other

[Your Restaurant] 4 6/01/2006

 Attends all scheduled employee meetings and brings suggestions

 Performs other related duties as assigned by the Kitchen Manager

Line Cook Job Functions

1. Always arrive at least 5 minutes before your scheduled time.

2. Always come to work with a clean uniform.

3. Immediately ask the Kitchen Manager or manager-on-duty about

4. Always observe and complete opening and closing checklists.

5. Count your opening product inventory; place all products in its

6. Clean and organize your area if necessary.

[Your Restaurant] 5 6/01/2006

12. Clean as you go - maintain a clean station and work area

13. Follow recipe instructions EXACTLY as they are stated - ensure

14. Be available to perform prep work during slow periods. Check in

17. Report any broken or malfunctioning equipment to the (Kitchen

18. ALWAYS follow safe food handling practices.

21. Prepare only what is on the Daily Prep List.

23. Always check with Kitchen Manager or manager-on-duty prior to

[Your Restaurant] 6 6/01/2006

Qualities of a Good Line Cook

Organization Since speed of execution is so important

Ability to perform A good Line Cook must be able to think

Focus on quality, A Line Cook's work is placed directly in

Always a Team Player A good Line Cook is always aware of

[Your Restaurant] 7 6/01/2006