How To Get A Job As A Line Cook

Line Cooks or Station Cooks, as they are sometimes called, are a vital part of the restaurant business.  They are employed in all types of restaurants kitchens, both large and small.  Many chefs start their careers as Line Cooks.

In large restaurants, Line Cooks may supervise a small staff of helpers, whereas in smaller restaurants, Line Cooks usually work alone.  They are always under the direct supervision of the head chef.

There is always a demand for qualified Line Cooks.  It is, however, important to realize that many restaurants open and many also close, after only a short time.

Those who wish to get jobs as Line Cooks must be physically fit as they will spend most of their working day on their feet.  They must be hard working and able to function as part of a team in an often stressful atmosphere.  They must be reliable, detail oriented, fastidious, able to follow directions and supervise if necessary.  They must be quick acting, have good manual dexterity and a love of food.  They must also have a good sense of smell and taste, as well as a an eye for presentation.  Line Cooks must always be clean and neat.

Line Cooks may work in a variety of locations including restaurants, hotels, resorts, catering firms, passenger vessels, and cruise ships.  They may work days, evenings, nights, weekends, and holidays, basically whenever their services are needed.

Line Cooks are responsible for one area of the ‘line’.  They may make sauces, prepare vegetables or side dishes, fry, grill, and saute, cooking meats or fish.  When an order comes in, the Line Cook prepares his specific part of the order and presents it attractively on the plate.  Line Cooks must prep for the days cooking.  This prep involves cutting, measuring, chopping, mixing, and ensuring that they have sufficient supplies on hand for the coming day’s cooking.  The prepping is often completed at the end of the work day.

Education

Many Line Cooks started their careers without a high school diploma.  They were trained ‘on-the-job’.  Today, most food establishments prefer that their Line Cooks to be well trained, minimally with a diploma, preferably with a degree.  This means they must first complete high school.

While in high school, it would be wise to take courses in English, mathematics, science, and any others related to food or the food services.  A second language would be a decided asset.

While in high school, get all the experience you can in the food industry.  There are always jobs available in fast food restaurants.  Try to get a job as a dish washer in a larger restaurant.  Observe, ask questions, and learn.

Take courses in food handling, kitchen safety, and first aid.

If you hope to advance in your career, you must get some training in the culinary arts.  Community colleges and culinary schools offer a variety of courses, running from a few months to several years.  Get the best education you can afford.  Cooks with the best training are most in demand.

An associate degree will teach you all the basic cooking techniques, including health and safety.  After completing associate training, you will be eligible for an internship, which will allow you to learn, and practice your craft under the supervision of experienced professionals.

With training and experience, Line Cooks can advance to become sous chefs, supervisors, and executive chefs.