What Is a Line Cook and How to Become One

By ZipRecruiter Marketplace Research Team

A line cook is a restaurant staff member who works in the kitchen, usually working a particular station on the line during service. As a line cook, your responsibilities and duties may include setting your station mise en place, firing food to order, and plating food. Line cooks work at a station, for example, the grill or fryer, but they are cross-trained to work any position in the kitchen. Your job is to work as a team with the entire kitchen staff to prepare meals that are consistently high in quality and delivered rapidly to the front of the house.

To become a line cook, you likely need a high school diploma or equivalent. Though some jobs require an associate degree or culinary school certificate, many line cook jobs will provide on-the-job training. You can also complete a kitchen internship which may help give you an advantage in your job search and help you hone your kitchen skills. Many states also require cooks to pass a food handler safety test which covers safe food handling, storage, and cooking temperatures.

According to Nolo.com, it is illegal for restaurants to make waiters split their tips with line cooks or any kitchen (back of the house) staff. Line cooks do not get tips unless tipped employees voluntarily share their tips. This is a result of the Fair Labor Standards Act rule that was intended to stop restaurants and managers from skimming from servers’ tips. While some restaurants may still ask servers to tip out bartenders, bussers, and hostesses, since these are service positions that customarily receive tips, employers are not allowed force waitstaff to tip-out the back of the house staff.

Job Summary

We are looking for an experienced and hardworking Line Cook to prepare delicious entrees for our guests. You will help check kitchen stock for fresh ingredients and supplies, prepare components before each meal service, and ensure the work area is clean and ready. During service, you will plate and garnish dishes that are ready to be served to our patrons. We rotate menu items based on seasonal ingredients, which will allow you to cook a variety of exciting meals throughout the year.

Duties and Responsibilities

• Check inventory for ingredients and supplies, noting when more need to be ordered
• Prepping ingredients before each meal service
• Preparing dishes following exact recipe instructions
• Plating and garnishing dishes before they are served
• Cleaning work areas once meal service is done

Requirements and Qualifications

• Completion of a culinary program preferred
• 1+ years cooking in a professional kitchen
• Excelling in a variety of cooking styles and techniques
• Knowledge of food safety rules and regulations
• Flexible schedule