What is the job description of a line cook?

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What are the roles of a line cook in a modern kitchen?

Line Cook Job Responsibilities:

Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

What is the difference between a cook and a line cook?

Short order cooks typically work in restaurants or coffee shops where food is made and served quickly, while line cooks work in larger restaurants and only cook one part of a meal. Here you can compare these two food service professions to see which occupation may fit your needs.

What is a line prep cook?

A line cook and a prep cook both works in a kitchen under a head chef. They work together and with other professionals to prepare the meals the restaurant serves to their customers. Each role has clearly defined tasks they perform in the kitchen that contribute to the finished product.

Is being a line cook stressful?

Yes, cooking for a living — which may mean being a line or pastry cook or even a chef — is one of the most grueling lines of work in America. It’s stressful with long hours, low pay, and little room for growth, according to Career Cast.

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What education do you need to be a line cook?

There are no specific education requirements for a line cook, but many restaurants will require a high school diploma or GED. A lot of learning is OJT (on-the-job training). And a culinary school diploma can be very valuable when looking for a cook job, especially at high-end restaurants.

What is a line cook salary?

Line Cook Salaries

Job Title	Salary
McDonald’s Line Cook salaries – 72 salaries reported	$14/hr
Boston Pizza Line Cook salaries – 48 salaries reported	$14/hr
JOEY Restaurants Line Cook salaries – 40 salaries reported	$15/hr
Earls Kitchen + Bar Line Cook salaries – 39 salaries reported	$15/hr

Is a line cook a chef?

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

What do I need to know to be a line cook?

A thorough mastery of basic cooking skills – skills like portioning meat and vegetables, preparing emulsification or simmering grains – are all expected and required. Line cooks usually set up at one particular station on a given night, mixing sauces or running a grill, for example.