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

May 3, 2021 / 5 Minutes Read / By Albert

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The restaurant line cook is responsible for preparing the food to a high standard of quality, quickly and efficiently. This requires a great level of skill, expertise, and attention to detail. If the food is not cooked properly, it can affect the customer experience, leading to unsatisfied customers and bad reviews.

if the line cook is not able to keep up with the orders coming in, customers may become impatient and frustrated, leading to a negative reputation for the restaurant. The line cook must also be organized and efficient in order to keep up with the busy kitchen environment. By ensuring that all orders are cooked precisely and quickly, the restaurant line cook helps create an enjoyable experience for customers and contributes to the success of the restaurant.

Steps How to Become

Obtain a high school diploma or GED. Most employers require a high school degree in order to be considered for a line cook position.
Complete a culinary arts program. Prospective line cooks should pursue a degree or certificate in the culinary arts from an accredited college or technical school.
Gain experience in the kitchen. It is important to gain hands-on experience in the kitchen in order to land a line cook job. Consider interning in a restaurant or volunteering in a kitchen.
Become familiar with restaurant terminology and cooking methods. Line cooks should be familiar with common cooking methods, such as braising, broiling, and roasting. Additionally, knowledge of kitchen terms such as mise en place, à la carte, and table dhôte is beneficial.
Take a food safety course. Knowledge of food safety protocols is necessary for line cooks. Consider taking a food safety course to demonstrate competency in this area.
Apply for a line cook job. Once all the above steps are completed, prospective line cooks can submit applications for available positions.

In order to stay updated and capable as a restaurant line cook, it is important to stay abreast of the latest trends in cooking techniques and recipes. This can be done by regularly attending cooking classes, reading cookbooks, networking with other cooks, and watching cooking shows on television. it is important to stay on top of new equipment and techniques, as well as learning techniques such as sous vide and molecular gastronomy that are becoming increasingly popular in the culinary world.

Maintaining a positive attitude and working well with others in the kitchen is also essential for success as a line cook. Finally, the ability to work quickly and efficiently without sacrificing food quality is a key attribute for any line cook. With the right combination of knowledge, skills, and attitude, restaurant line cooks can remain capable and up to date in their profession.

You may want to check Restaurant Kitchen Steward, Restaurant Food Preparer, and Restaurant Barista for alternative.

Job Description

Prepare and cook food items according to recipes and instructions.
Monitor food quality and safety standards.
Assist with menu and recipe development.
Operate kitchen equipment safely and efficiently.
Maintain a clean, sanitary and organized work area.
Receive, store and rotate food products and ingredients according to established guidelines.
Comply with health and safety regulations.
Communicate with other staff members to coordinate food preparation and service.
Follow directions from the Head Chef or Sous Chef.
Plate and garnish dishes according to instructions.

Skills and Competencies to Have

Ability to read and understand recipes
Ability to use a range of kitchen equipment safely and efficiently
Knowledge of food safety and hygiene procedures
Knowledge of basic cooking techniques
Ability to work quickly and accurately in a fast-paced environment
Ability to manage multiple tasks simultaneously
Knowledge of portion control and measurements
Ability to accurately follow instructions
Ability to work well as part of a team
Ability to problem solve and troubleshoot issues that may arise in the kitchen

Having experience as a restaurant line cook is essential for success in the kitchen. Time management and organization skills are key to ensuring that orders are prepared quickly and accurately. Attention to detail is a must, as orders must be properly seasoned and carefully plated.

A line cook must also have a thorough knowledge of food safety and sanitation protocols in order to meet health department regulations. Furthermore, strong communication skills are essential for communicating effectively with other kitchen staff and servers. these skills are all necessary for a successful restaurant line cook, allowing them to efficiently create delicious dishes and provide excellent customer service.

Restaurant Cook, Restaurant Food Safety Manager, and Restaurant Dishwasher are related jobs you may like.

Frequent Interview Questions

What is your experience with preparing a variety of dishes in a commercial kitchen?
How do you handle pressure in a fast-paced environment?
What safety measures do you take when using kitchen equipment?
How do you handle working with other cooks and kitchen staff?
What techniques do you use to ensure that food is cooked properly and safely?
What ways do you stay organized when preparing food for a large group?
How do you handle customer complaints and special requests?
How do you ensure that food is served at the correct temperature and in a timely manner?
How do you keep up with trends in the restaurant industry?
What measures do you take to reduce food waste and optimize efficiency?

Common Tools in Industry

Knives. Used for cutting, slicing, and chopping food (eg: Chef's Knife).
Cutlery. Used to serve and eat food (eg: Fork).
Cutting Boards. Used to prepare food (eg: Bamboo Cutting Board).
Food Processor. Used to puree, chop, and mix food (eg: Cuisinart Food Processor).
Stovetop/Range. Used to cook food on the stove (eg: Gas Range).
Oven. Used to bake and roast food (eg: Electric Oven).
Grill. Used to cook food on a griddle or open flame (eg: Charcoal Grill).
Fryer. Used to deep-fry food (eg: Electric Fryer).
Skillets/Pans. Used to cook food in a skillet or pan (eg: Cast Iron Skillet).
Thermometer. Used to measure the temperature of cooked food (eg: Digital Thermometer).

Professional Organizations to Know

National Restaurant Association
American Culinary Federation
Research Chefs Association
International Food Service Executives Association
National Association of Professional Chefs
American Personal & Private Chef Association
National Federation of Chef Associations
ACF Chefs de Cuisine Association of America
The International Association of Culinary Professionals
International Council of Culinary Professionals

We also have Restaurant Host/Hostess, Restaurant Salad Maker, and Restaurant Cleaner jobs reports.

Common Important Terms

Grill Cook. A restaurant line cook who specializes in preparing grilled items, such as meats, vegetables, and sandwiches.
Fry Cook. A restaurant line cook who is responsible for preparing fried foods, such as french fries, fried chicken, and fish.
Pantry Cook. A restaurant line cook who prepares cold dishes such as salads and dressings.
Saute Cook. A restaurant line cook who specializes in preparing sautéed dishes, such as vegetables and pastas.
Saucier. A restaurant line cook who is responsible for creating and preparing sauces to accompany dishes.
Sous-Chef. The second in command in a professional kitchen, who is responsible for overseeing the other cooks in the kitchen.
Broiler Cook. A restaurant line cook who specializes in cooking with a broiler, such as steaks, chops, and fish.
Rotisserie Cook. A restaurant line cook who specializes in cooking on a rotisserie, such as chickens, ribs, and roasts.
Prep Cook. A restaurant line cook who is responsible for prepping ingredients for other cooks in the kitchen.
Garde Manger. A restaurant line cook who specializes in preparing cold items such as salads, appetizers, and desserts.

Frequently Asked Questions

Q1: What is a typical job description for a Restaurant Line Cook? A1: A Restaurant Line Cook is responsible for preparing and cooking food according to recipes, setting up and stocking stations with all necessary supplies, maintaining sanitation and cleanliness standards, and monitoring and restocking supplies as needed. They must also adhere to food safety regulations and assist other kitchen staff as needed. Q2: What skills do Restaurant Line Cooks need? A2: Restaurant Line Cooks need excellent knife skills and knowledge of various cooking techniques, such as grilling, sautéing and frying. They should also possess strong organizational skills, good communication abilities, and the ability to work in a fast-paced environment. Q3: What qualifications are required for a Restaurant Line Cook? A3: Most employers require Restaurant Line Cooks to have a high school diploma or equivalent. Some positions may also require a culinary degree or certificate. Q4: How much do Restaurant Line Cooks typically earn? A4: The average salary for a Restaurant Line Cook is $30,000 per year. Salaries can vary depending on experience and location. Q5: How many hours do Restaurant Line Cooks typically work? A5: Restaurant Line Cooks typically work 40 hours per week, although some positions may require longer hours or split shifts.