The hospitality industry is big and broad and made up of many roles that work together to give customers a perfect dining experience. One of those roles is the line cook.
Often thought of as the heart of the kitchen, line cooks are seasoned chefs who cook dishes to standard according to the recipe. This article will break down the role of line cook, what it involves, the duties and responsibilities and the key traits needed to succeed in this job.
Table of Contents
What is a Line Cook? Description, Duties & Roles
A Line Cook is a back-of-house kitchen professional who prepares and cooks menu items in a commercial kitchen. They work under the guidance of a head chef or kitchen manager and are part of a larger kitchen team that includes sous chefs, prep cooks and dishwashers.
A recent survey of restaurant industry professionals by the National Restaurant Association found that a strong kitchen team is one of the key factors to a restaurant’s success. Respondents said line cook was the most important role in the kitchen with over 80% saying it’s essential to have experienced line cooks on staff.
Line Cooks have many roles in the kitchen including:
– Ingredient prep: Line cooks prep the ingredients and check quantities and quality.
– Cook to order: Line cooks cook each plate to order, to temperature and to the restaurant’s high standards.
– Follow recipes: Line cooks should be able to follow recipes to the letter, so every item is consistent.
– Keep areas clean: Cleanliness is key in line cooking; staff must maintain food safety and sanitation at all times to keep their work station clean.
– Work with kitchen staff: Line cooks must be a team player, communicate with colleagues and follow kitchen procedures.
Skills & Traits of a Good Line Cook
To be a successful Line Cook you need:
– Culinary knowledge: Line cooks need to know different cooking methods – grilling, sautéing, roasting. Knowledge of different cuisines – Italian, Mexican, Asian etc. is a plus.
– Attention to detail: Line cooks must be able to focus on the task at hand, interpret instructions correctly and treat dishes consistently.
– Time management: In a fast-paced kitchen line cooks need to have the skills to manage their tasks, to get orders out quickly and to standard.
– Agility: To work in a hot and busy kitchen line cooks need physical dexterity to be on their feet for long periods.
– Team player: Employers value a team player. So, line cooks should have the ability to work with other kitchen and restaurant staff.
Examples of Dishes Line Cooks Prepare
Line Cooks prepare many hot and cold dishes. These include:
- Grilled food & vegetables
- Pasta dishes
- Sandwiches and salads
- Sauces and salad dressings
- Omelets and eggs
These can be simple or complex dishes that require various cooking methods like frying, barbecuing, broiling and roasting. Line cooks must know these methods to produce dishes that look good, taste good and are consistent every time.
Career Path and Advancement
The culinary industry offers many opportunities for growth and advancement and line cook is no exception. With experience and training line cooks can become head chefs or even open their own restaurants.
Many successful chefs and restaurateurs started as line cooks, assistants or dishwashers including famous chefs lEmeril Lagasse, Thomas Keller and Bobby Flay. By being line cooks these individuals developed their culinary skills, learned kitchen operations and built relationships with other industry professionals.
From line cook many go on to become sous chefs, executive chefs or even a restaurateur. Some may choose to specialize in a particular area of cooking like pastry arts or international cuisine or further their education through culinary school or professional development programs.
Types of Restaurants Line Cooks Work In
Line cooks work in many types of establishments – full-service restaurants, quick service restaurants, cafes and catering operations. The environment has a big impact on the job requirements, tasks and conditions of work.
For example, those working in high end restaurants may be making more complex dishes with premium ingredients and get paid more for it. Casual dining restaurants may expect line cooks to make simple dishes in a fast-paced environment with high volume output.
How Much Do Line Cooks Get Paid?
According to the Bureau of Labor Statistics line cooks in the USA get paid between $13 and $17 per hour. The mean annual salary of a line cook is $31,630 with the top 10% earning more than $39,090 per year.
Line cook salary varies depending on their level of experience, type of restaurant and location.
FAQs
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Conclusion
As a Line Cook you are an essential part of any restaurant kitchen and help deliver menu items to the customers. You should have a combination of cooking skills, attention to detail, time management, physical agility and ability to work well with others. If you want to work in the hospitality industry, consider being a Line Cook and start your journey to a rewarding and exciting career in the kitchen.
