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.
Line Cook Salaries
Average Base Pay
Line Cook Insights
“I was working there for 4 and a half years and asked for a raise and a performance review.”
“Chefs took great care to make sure I was comfortable in the kitchen and felt I was good at doing my job.”
“This location hardly ever gives raises and doesn't provide you much opportunity to grow in your career.”
“Working here is great as long as you have a good team to work with!”
“workers they were nice but that’s all I have to say that’s nice.”
“Amazing place to get started in the Kitchen Industry if that is your career path.”
“Good starting pay and they give raises pretty quickly which is nice”
“People are really nice and kind”
Line Cook Interviews
Line Cook jobs
Frequently asked questions about the role and responsibilities of a line cook
When working as a line cook, the most common skills you will need to perform your job and for career success are Slicing, VERBAL Communication, Writing, Excellent Communication and Saute.
- Prep Cook
The most common qualifications to become a line cook is a minimum of a Bachelor's Degree and an average of 0 - 1 of experience not including years spent in education and/or training.