We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Roles

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What does a Line Cook do?

Michael Pollick
By
Updated: Mar 02, 2024
Views: 67,633
Share

A line cook is a mid-level chef who assumes primary responsibility for preparing certain dishes in a busy, usually commercial kitchen. In most cases, this sort of cook — sometimes known as a station cook or chef de partie — puts dishes together from start to finish in compliance with set instructions or recipes. The job is not one that involves a lot of creativity, though culinary skill is essential. Speed and precision also factor into the work, as line cooks are usually required to turn out many identical versions of a single dish each day.

Place in the Kitchen Hierarchy

Most commercial kitchens are structured according to a sort of hierarchy amongst the cooking staff. An executive or head chef is usually at the top. This person sets a menu, innovates with specialty dishes, and is generally the “boss” of the kitchen. A sous chef is usually next in terms of authority, followed closely by line cooks. Line cooks answer directly to the sous chef in charge, though they may also have the authority to command and instruct lower-level cooks or culinary assistants.

A line cook’s place near the center of chain of command says a lot about his or her main duties. This cook is often seen as the heart of the kitchen, and is usually the person actually doing the brunt of the assembly work for each dish made. The higher-ups are mostly supervising, else handling more special-order meals. Nearly every standard dish comes through “the line.”

Primary Responsibilities

Each kitchen works a bit differently, but in most cases line cooks are assigned to specific “stations” where they prepare designated entrees or pieces of a meal. Kitchens often have separate stations for each dish on the menu — one for poultry, for instance, and one for salads; one for lobster tail and another for pasta.

Assembly is usually the bulk of the line cook’s work, but a bit of organization is also required. Cooks must usually prep their areas at the beginning of each rotation and are responsible for ensuring that they have enough supplies to meet the anticipated demand. As orders come pouring in, the line cooks must work quickly and efficiently to turn the dishes out. Clean-up and station resetting is also usually part of the job.

In especially large kitchens, line chefs may have the authority to hire and supervise subordinates. Assistants help things run more smoothly and can also ease the workload when things become especially rushed. In most cases, though, line cooks are personally responsible for their assistants’ work — a flawed dish or plate missing essential elements is almost always faulted to the cook in charge of the station, no matter who was actually to blame.

Importance of Versatility

Line cooks are often required to rotate through different stations in the kitchen depending on the head chef’s needs on a particular day. This means that they must generally have a wide-ranging skill-set, such that they can be assigned to do nearly any kitchen task without hesitation. A big part of the job is flexibility.

Job Challenges

Working as a line cook is often demanding both physically and mentally. The environment is usually fast-paced and frantic, requiring long hours of standing and often constant criticism. Customer complaints about how dishes have been prepared often come directly back to the line. These professionals may also face internal criticism from head and sous chefs.

Training Requirements and Advancement Potential

Most line cooks have formal culinary training, and many of the top kitchens have strict educational and experience requirements. In some cases, though, cooks can learn most of what they need to know on the job, usually under the instruction of a dedicated sous chef.

Being a line cook is often a career in and of itself, and the pay is often highly competitive. Still, there is usually at least some possibility of advancement for those with exceptional skills. Cooks can often move from the line to the position of sous or even head chef, either within their same kitchen when openings arise or in other, often competing establishments. Those who are interested in infusing their work with more creativity and innovation often look to advance, while those who like the challenge and pace of constant assembly often choose to stay where they are.

Share
Practical Adult Insights is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Michael Pollick
By Michael Pollick
As a frequent contributor to Practical Adult Insights, Michael Pollick uses his passion for research and writing to cover a wide range of topics. His curiosity drives him to study subjects in-depth, resulting in informative and engaging articles. Prior to becoming a professional writer, Michael honed his skills as an English tutor, poet, voice-over artist, and DJ.
Discussion Comments
By anon99327 — On Jul 26, 2010

Starting as a line cook soon. Good article. It's all about that six hour grind, day in and day out.

By Fiorite — On Jul 09, 2010

@ Georgesplane- You’re absolutely right that a poorly run kitchen can make someone quit the industry. Although the article said promotions are infrequent, this is not always the case. Cooking is such a demanding job that people will burn out or move on. This opens up opportunities for everyone in a kitchen.

From my personal experience, line cooks become career chefs, working their way up to executive or owner of their own restaurant, or they look for a career change. The stress, late nights, and physical abuse of the job can take its toll on your body, relationships, and habits.

In my case, I decided that I should change careers. Health was an issue, and I began to hate kitchen politics.

By Georgesplane — On Jul 09, 2010

What a great article! I worked as a chef for about nine years. I have worked every position on a line, worked as a sous chef, and worked as a general manager for a small family restaurant.

The role of a line cook can vary greatly. In some instances, a line cook might be responsible for one station, say working the grill. In other situations, a line cook may have multiple duties.

A line may only have two or three line cooks who manage multiple duties, or there may be an army of trained chefs. There are almost always one or more prep cooks on staff to support the line, regardless of the size of the operation.

When examined closely, you will see that a well run kitchen is a beautiful thing. Just the same, a poorly run kitchen can make anyone quit the industry.

Michael Pollick
Michael Pollick
As a frequent contributor to Practical Adult Insights, Michael Pollick uses his passion for research and writing to...
Learn more
Share
https://www.practicaladultinsights.com/what-does-a-line-cook-do.htm
Copy this link
Practical Adult Insights, in your inbox

Our latest articles, guides, and more, delivered daily.

Practical Adult Insights, in your inbox

Our latest articles, guides, and more, delivered daily.