How to Be Line Cook - Job Description, Skills, and Interview Questions

Oct 27, 2021 / 5 Minutes Read / By Albert

How to Become

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When restaurants have a shortage of experienced line cooks, it can have a ripple effect on the entire organization. With fewer experienced line cooks, there is often a decrease in quality of food, leading to a decrease in customer satisfaction. This can result in fewer customers coming in, less revenue, and a decrease in morale among staff.

the lack of experienced line cooks can lead to more mistakes, missed orders, and longer wait times, which can further damage customer relations. To combat these issues, restaurant owners should look to invest in recruiting and training line cooks who have the necessary experience and skills to ensure a successful operation.

Steps How to Become

Obtain a High School Diploma or GED. Most employers require that line cooks possess a high school diploma or GED.
Develop Basic Cooking Skills. Line cooks should have basic cooking skills such as knife skills, food safety, and food preparation techniques. Many employers will provide on-the-job training, but having some prior experience in food preparation is beneficial.
Pursue Culinary Arts Training. Some employers prefer line cooks to have formal culinary arts training. Culinary arts programs are available at both the secondary and post-secondary levels.
Obtain Professional Certifications. Professional certifications are available through various organizations and demonstrate a line cook's knowledge and expertise.
Gain Experience. Experience is the best way to become a successful line cook. Try to get as much experience in a professional kitchen as possible.
Seek Employment. Once you have developed the necessary skills, experience and certifications, it's time to start looking for a job. Many employers use online job boards, so be sure to check those regularly for openings.

Staying ahead and competent in cookery requires dedication and hard work. Working hard, such as putting in extra hours and being willing to learn new techniques, is essential for success. staying up to date with the latest industry trends and utilizing the most current tools and practices can help to ensure that cooks stay ahead of the competition.

regularly engaging in professional development courses, such as culinary classes, will help cooks stay on top of the latest trends. Finally, networking with other chefs, keeping up with food trends, and being open to new ideas can help cooks stay competent in the field. By actively engaging in all of these activities, cooks can remain ahead and competent in their profession.

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Job Description

Prepare ingredients for cooking, including portioning, chopping, and storing food
Cook menu items in cooperation with the rest of the kitchen staff
Test foods to ensure proper preparation and temperature
Follow health and safety guidelines for food preparation and storage
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Monitor stock and place orders when there are shortages
Work closely with managers and other staff members to provide quality service
Adhere to all food safety rules and regulations
Maintain a positive attitude and be a team player

Skills and Competencies to Have

Knowledge of kitchen safety and sanitation procedures
Ability to read and follow recipes
Proficiency in knife skills
Understanding of cooking techniques such as sautéing, grilling, and roasting
Proficiency in food preparation and presentation
Ability to work quickly and efficiently under pressure
Knowledge of food storage and handling guidelines
Ability to measure ingredients accurately
Ability to work as a team player
Ability to multitask and manage multiple orders at once

Cooking is a skill that requires a lot of knowledge and practice in order to accomplish perfection. As a line cook, the most important skill to have is the ability to work quickly and efficiently in a fast-paced environment. This means that the cook needs to be able to think on their feet and adjust their actions as needed.

they must also have knowledge of food safety to ensure that they are creating safe dishes that meet the customers expectations. To do this, a line cook must have an understanding of food handling and storage techniques, as well as the ability to read recipes and follow directions accurately. they must also have a good understanding of kitchen equipment and tools, including the proper use of knives, utensils and other tools.

Finally, a line cook should have a good sense of organization and time management in order to stay on top of their tasks and complete orders in a timely manner. With these essential skills, a line cook can become an invaluable member of any professional kitchen.

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Frequent Interview Questions

What experience do you have in a kitchen?
What techniques do you prefer to use when preparing meals?
How would you handle a situation where there are too many orders to complete?
Describe your experience with food safety and sanitation.
What challenges have you faced in the kitchen and how did you handle them?
How do you handle stress when working under pressure?
What do you consider to be the most important thing when working in a kitchen?
What tips or techniques do you use to ensure accuracy and speed in the kitchen?
Do you have experience working with different types of kitchen equipment?
Are you able to take direction and work independently?

Common Tools in Industry

Chef Knife. Used for cutting, slicing, and dicing fruits, vegetables, and meats. (eg: chopping onions)
Cooking Spatula. Used for stirring, flipping, and scraping food in a pan. (eg: flipping pancakes)
Tongs. Used for grasping and turning food items while cooking. (eg: turning shrimp on a grill)
Whisk. Used for blending, aerating, and emulsifying ingredients. (eg: whisking eggs)
Cutting Board. Used for cutting fruits, vegetables, and meats. (eg: cutting bell peppers)
Peeler. Used for peeling vegetables and fruits with a sharp blade. (eg: peeling apples)
Instant-Read Thermometer. Used for testing the internal temperature of cooked food. (eg: testing steak for doneness)
Measuring Cups & Spoons. Used for measuring ingredients. (eg: measuring one cup of flour)
Frying Pan/Skillet. Used for frying or sautéing various foods. (eg: sautéing mushrooms)
Saucepan. Used for boiling and simmering liquids and sauces. (eg: boiling water for pasta)

Professional Organizations to Know

American Culinary Federation
International Association of Culinary Professionals
National Restaurant Association
Professional Chefs Association
Research Chefs Association
Women Chefs & Restaurateurs
World Association of Chefs Societies

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Common Important Terms

Mise en Place. French term meaning putting in place and refers to the preparation of ingredients and tools for cooking before service.
Saute. A cooking technique in which food is cooked quickly in a small amount of fat over high heat.
Broil. A cooking method in which food is cooked under direct, intense heat from an overhead source.
Grill. A cooking method in which food is cooked over direct heat from below, usually over charcoal or gas.
Roast. A cooking method in which food is cooked slowly in an oven with some fat or liquid.
Baste. A technique used to moisten and flavor food while it cooks by spooning or brushing it with a liquid such as butter, stock, or juice.
Bake. A cooking method in which food is cooked in an oven, usually without added fat or liquid.
Fry. A cooking method in which food is cooked in hot oil or fat.
Marinate. A technique used to flavor and tenderize foods by soaking them in a flavored liquid.
Steam. A cooking method in which food is cooked in hot steam.

Frequently Asked Questions

What is a Line Cook?

A line cook is a restaurant worker responsible for preparing food orders, cooking and plating meals, and ensuring food safety.

What qualifications are required to be a Line Cook?

Generally, line cooks need to have a high school diploma or equivalent and previous experience in a kitchen setting. Some employers may also require certifications in food safety, knife skills, and other culinary topics.

What hours does a Line Cook typically work?

Line cooks typically work 40 hours per week, including nights, weekends, and holidays. The exact hours depend on the kitchen's schedule and the needs of the restaurant.

What is the average annual salary of a Line Cook?

According to the Bureau of Labor Statistics, the median annual wage for line cooks was $26,450 in May 2019.

What are some common duties of a Line Cook?

Common duties of line cooks include preparing ingredients for use in dishes, following recipes, monitoring cooking temperatures, plating dishes, maintaining cleanliness in the kitchen, and adhering to health and safety standards.