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What does a Line Cook do?

A line cook, also known as chef de partie, works in a restaurant and is usually assigned a particular area of production in the kitchen, such as fish, pastry, vegetables, or grilled foods. Typically, a line cook is the only person in his or her department. In large restaurants, however, they may have their own assistants, such as a commis or a demi-chef de partie. Line cooks prepare, cook, and assemble dishes within their assigned area.

Often, a high school diploma is required to become a line cook. Most line cooks learn through on-the-job training. However, some line cooks also have a culinary degree. Line cooks need to be able to take direction and perform their tasks with speed and accuracy. They often work very early or late hours, and on weekends and holidays. Depending on the size and type of the restaurant, line cooks may be able to advance in their career and become a line supervisor, a sous-chef or a head chef.

  • Prepare ingredients then cook and assemble dishes as indicated by recipes
  • Perform portion control and minimize waste to keep cost within forecasted range
  • Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
  • Set up and clean station according to restaurant protocol
  • Maintain a clean work station area, including kitchen equipment, tables, and shelves
  • Comply with applicable sanitary, health, and personal hygiene standards
  • Ensure quality and freshness of ingredients and products
  • Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef
  • High School Diploma or equivalent required; culinary degree preferred
  • 1-3 years of experience cooking in a restaurant, hotel, or resort
  • Understanding of cooking methods and procedures, and knife handling skills
  • Ability to perform tasks with accuracy, speed, and attention to detail
  • Ability to read and follow cooking directions
  • Ability to remain calm in a fast-paced environment
  • Must be organized and self-motivated
  • Must be able to stand, bend, stretch, and lift, and carry heavy materials

Average Years of Experience

0 - 1
34%
2 - 4
20%
5 - 7
0%
8+
46%

Common Skill Sets

Slicing
VERBAL Communication
Writing
Excellent Communication
Saute
Schedules
Salads
Italian

Line Cook Seniority Levels

L2
Line Cook
$22,921/yr
L3
Line Cook III
$25,345/yr
L4
Lead Line Cook
$26,215/yr
Busser
19% made the transition
Prep Cook
11% made the transition
See Career Path

Line Cook Salaries

Glassdoor Estimated Salary

Line Cook Jobs