In a busy, usually commercial kitchen, a line cook is a mid-level chef who is in charge of preparing specific dishes. In most cases, this type of cook — also known as a station cook or chef de partie — assembles dishes from beginning to end according to predetermined instructions or recipes. Though culinary skills are required, the job does not require much creativity. Line cooks are typically required to turn out many identical versions of a single dish each day, so speed and precision are important.
Set up in the kitchen The order of things
The majority of commercial kitchens are organized according to a hierarchy among the kitchen staff. At the top of the food chain is usually an executive or head chef. This person creates the menu, comes up with new specialty dishes, and is the kitchen’s “boss.” In terms of authority, a sous chef is usually next, followed line cooks. Line cooks report to the head sous chef, but they may also have authority to command and instruct lower-level cooks or culinary assistants.
The position of a line cook near the middle of the chain of command reveals a lot about his or her primary responsibilities. This cook is often referred to as the “heart” of the kitchen, as he or she is the one who does the majority of the assembly work for each dish prepared. The upper management is mostly supervising, with more special-order meals being handled the lower management. Almost every standard dish is served from “the line.”
Responsibilities & Primary Responsibilities
Each kitchen is different, but line cooks are typically assigned to specific “stations” where they prepare specific entrees or portions of a meal. Separate stations for each dish on the menu are common in kitchens — one for poultry and one for salads, for example; one for lobster tail and another for pasta.
The bulk of a line cook’s work is usually assembly, but some organization is also required. Cooks are usually responsible for preparing their areas at the start of each rotation and ensuring that they have enough supplies to meet the expected demand. The line cooks must work quickly and efficiently to turn out the orders as they come in. Clean-up and station resetting are usually included in the job description.
Line chefs may have the authority to hire and supervise subordinates in large kitchens. Assistants make things run more smoothly and can also lighten the load when things get particularly hectic. In most cases, however, line cooks are personally liable for their assistants’ work — a faulty dish or plate lacking essential ingredients is almost always blamed on the station’s head cook, regardless of who was to blame.
Versatility’s Importance
Line cooks are frequently required to rotate through different kitchen stations depending on the needs of the head chef on any given day. This means they should have a diverse skill set that allows them to be assigned to nearly any kitchen task without hesitation. Flexibility is an important aspect of the job.
Workplace Obstacles
Working as a line cook can be physically and mentally demanding. The work environment is usually frantic and fast-paced, requiring long periods of standing and frequent criticism. Customer complaints about how dishes are prepared frequently end up at the front of the line. Internal criticism from the head and sous chefs may also be an issue for these professionals.
Training Requirements and Opportunities for Advancement
Many top kitchens have strict educational and experience requirements, and most line cooks have formal culinary training. Cooks can learn most of what they need to know on the job in some cases, usually under the supervision of a dedicated sous chef.
Being a line cook is frequently a career in and of itself, with highly competitive pay. Even so, those with exceptional abilities are usually given the opportunity to advance. Cooks can frequently advance from the line to sous chef or even head chef, either within their own kitchen or in other, often competing establishments. Those who want to inject more creativity and innovation into their work often look to advance, while those who prefer the challenge and pace of constant assembly often stay put.