What are the duties of a line cook?

What are the duties of a line cook?

Line Cook

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

What are the requirements to be a line cook?

Requirements:

• High school diploma or equivalent qualification.
• Certificate in Culinary Arts or related field.
• A minimum of 4 years’ experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.

What’s the difference between a line cook and a prep cook?

While prep cook is an entry-level position that handles preparatory work to set up other cooks for success, line cooks run a specific station of the kitchen, and may use the prep cook’s ingredients in the creation of their dishes.

Is being a line cook easy?

Yes, line cooks are incredibly hard workers, but they are also artists who have an opportunity each and every day to paint on the plate. Skill and art flow through the fingers of every proficient line cook.

How many hours does a line cook work?

70 hours

Do line cooks make good money?

The average salary for all line cooks is about $14 per hour. Experienced line cooks at high-end restaurants can earn up to $18.25 per hour. The awesome benefit of free meals is not included in your hourly wage. Many line cooks can eat for free during their shifts.

What’s the difference between a cook and chef?

According to the Cambridge dictionary, a cook is ‘someone who prepares and cooks food’, while a chef is ‘a skilled and trained cook who works in a hotel or restaurant’. These definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and has undergone training.

Can you be a chef without a degree?

No Degree Required You don’t need a college degree to get an entry-level job in the food service industry. However, to become a chef — the leader of a commercial kitchen staff — you must keep track of your own training efforts and seek cross-training opportunities as they arise.