A Day in the Life of a Line Cook | Flagship Culinary Services (2024)

FAQs

What is a typical day for a line cook? ›

Usually 8 to 10 hours. The line cook usually starts work 1 to 2 hours before service starts to prep their line - prepare, gather food that will be used to make the dishes or parts of dishes they are responsible for. Then they work the meal shift - usually breakfast and lunch is one shift, then Dinner is another.

A professional chef's daily routine involves planning, cooking, and overseeing kitchen operations. They start with menu planning and preparation, ensuring the kitchen is well-equipped. During service, they cook and plate dishes while supervising the team.

Life as a line cook is fast-paced and requires attention to detail and great multi-tasking skills. It's a common entry point into the industry if you aspire to become a chef or own a restaurant one day.

What does a Line Cook do? A Line Cook prepares food and makes sure Servers deliver each dish to customers in a timely manner. A Line Cook is responsible for that station's workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.

In chef slang, the expression all day is used to indicate the total number of orders needed. As tickets come in, a chef will shout out the orders followed by all day. If there are three orders of fries on one ticket and four orders of fries on another ticket, there are seven orders of fries all day.

A prep cook, for example, does supporting work like chopping vegetables, pre-portioning cuts of protein, and concocting sauces or dressings. Line cooks, on the other hand, are responsible for the cooking, plating, and completing dishes for service. Professional cooks are also sometimes defined by their work stations.

Develop recipes and determine how to present dishes. Plan menus and ensure the quality of meals. Inspect supplies, equipment, and work areas for cleanliness and functionality. Hire, train, and supervise cooks and other food preparation workers.

As a prep cook, you may: Clean and sanitize prep stations before and after use, making sure that all kitchen equipment is clean and ready to use. Monitor ingredient and inventory levels, reporting to the chef or sous chef at regular intervals throughout the shift.

Is being a line cook stressful? ›

Working long hours in a high-pressure environment

It doesn't help adding on the pressure of dealing with multiple orders coming in all at once and being pressured to make the best food quickly and on time. It can lead to mistakes and cause tension between the crew and increase stress and anxiety.

Line cooks are more experienced and often higher trained member of kitchen staff than a prep cook. The prep cook prepares the ingredients that the line cook then uses when cooking the meals at the restaurant. Becoming a line cook may be a natural next step for prep cooks when advancing in their careers.

Many line cooks start their culinary journey with a high school diploma and develop their kitchen prowess on the job, learning from experienced chefs and colleagues. Some might also choose to bolster their skills through culinary schools or vocational programs.

Attentive food service professional with extensive knowledge about kitchen operations, cooking equipment, and meal preparation styles. Looking to join an energetic team of cooks, provide outstanding customer service and increase the restaurant's reputation through fast and attentive service.

Line cooks are more experienced and often higher trained member of kitchen staff than a prep cook. The prep cook prepares the ingredients that the line cook then uses when cooking the meals at the restaurant. Becoming a line cook may be a natural next step for prep cooks when advancing in their careers.

Becoming a good line cook takes years though. You'll think you're a badass after crushing your first station for a few months. Then you'll work other ones that you won't crush as hard. Then you'll work in other kitchens with better cooks and different menus.