Line Cook Overview

Do you enjoy cooking? How about fast-paced environments? Can you stand for long periods of time? Then you may just have what it takes to work a line cook job. Line cooks are the backbone of every restaurant. While working in a hot kitchen may not be the most glamorous of jobs, it’s perfect for those hoping to get their foot into the restaurant industry. The best part? The free food, of course!

Responsibilities

  • Keeping the kitchen clean. You must make sure all ingredients and food items are safe to consume.
  • Prepping ingredients in your designated station. Always listen to head and sous chefs.
  • Organizing the kitchen and storage areas. This will require you to keep an eye on supply levels and restock when necessary.
  • Staying safe and sanitary. Working in a kitchen can get dangerous. You must properly clean and treat minor cuts and burns before handling food.

Skills

  • Know basic cooking techniques and recipes. The more you know, the faster you’ll learn.
  • Patience. This will be tested during busy lunch and dinner rushes. Remember that you need to keep your composure even when working under pressure.
  • Mental and physical health. Long hours of standing can be strenuous on the body and mind!
  • Working knowledge of food safety. You should be comfortable handling different types of foods, particularly raw foods.
  • Being able to follow instructions. This is an obvious one.
  • Time management. You will play a crucial part in making sure that restaurant patrons receive meals in a timely manner.

Experience

Degrees aren’t necessary to become a line cook. Some culinary or technical school background may be required depending on the employer. A thorough knowledge of health and safety procedures will help you stand out from the crowd. With enough experience, you could move up to become a line supervisor or a head chef.

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