What Does a Line Cook Do?
Line Cooks prepare, handle, cook and serve food. They clean and help maintain an efficient kitchen. With the direction of a head chef or supervisor, Line Cooks may also be involved in ordering food, managing food costs and creating menus. They may oversee and provide guidance to kitchen helpers. What’s in it for you? Salary Range: $9.13 – $10.28 per hour Employment Rate: The employment outlook for Line Cooks is good. Some Line Cooks work seasonally from June to September. Number of Jobs in this position on PEI: 690 What makes a successful Line Cook? Line Cooks enjoy working as a team in a fast-paced environment. They enjoy cooking and preparing food with creativity, dedication and pride. Line Cooks have strong organizational, communication and multi-tasking skills. They also have the ability to memorize many minor details such as meal ingredients. How do I begin to train for this position? Many Line Cooks obtain the necessary skills while working on-the-job. Where in PEI can I train to
Line Cooks are responsible for many different jobs in the kitchen. They often primarily do the preparation of basic food elements but they also do full on cooking in the line.
Nothing like a visual to watch what they do. https://www.youtube.com/watch?v=UXehtIJTxUc
They prepare broths and sauces. They may also be involved with a supervisor to order food and create menus. Depending on the kitchen then they may oversee and provide guidance to kitchen helpers.
It sounds like a cook who works in conjunction with the kitchen gathering orders and getting them ready for the customer. A line cook reports to the head chef of the kitchen. The responsibilities of a line cook include but are not limited to the following • They will follow and execute recipes • Complete meal prep • They may present meals • They will keep the kitchen clean and sanitary according the state law. • They will be responsible to clean the kitchen equipment These are just some of the duties to be performed by the chef de partie. Others requirements of the job include: • Should have other line cook experience • Be flexible with scheduling and must be able to assume other work stations functions • Very important: You must be able to read and follow recipes. • You must be able to work under pressure • Have the physical stamina to lift and bend while standing on your feet for long shifts ranging from 8 to 10 hours • You must be able to read and communicate oral as well as written
Line cooks duties primarily include the preparation of basic food elements, such as broth or simple sauces. They are responsible for many different jobs in the kitchen, including: peeling and cutting vegetables, trimming and preparing meats, cleaning work areas, and monitoring the temperature of ovens and stovetops. Characteristics Of A Line Cook More than anything, the line cook needs to be someone who is dedicated to learning the skills necessary to advance in their culinary careers. At this stage in their apprenticeship, line cooks develop their palate and ability to discern types of seasonings and flavor combinations. They also develop their technical skills, such as how to use knives, timing, and other cooking methods. In order to get a job as a line cook, one should get basic culinary training at, for example, a vocational college where you can learn the basics of measuring, mixing, and cooking ingredients according to recipes. The Nitty Gritty: Salary Line cooks in the United St
In most professional kitchens, there is a chain of command which goes from executive chef to head chef to sous chef and finally to a station cook or chef de partie, otherwise known as a line cook. A line cook prepares a limited number of food items according to the orders of a supervising sous chef. This may involve working at a meat station, a garnish station, a fry station, a cold salad station or a number of other compartmentalized food prep areas. A professional line cook should know how to work each station in the kitchen, including prep work and coordination with other stations and the head chef. A line cook is usually responsible for setting up his or her station in accordance with a master menu. If the master menu includes lobster tails, for example, the line cook or one of his or her employees will make sure enough tails are thawed, prepped and stored to handle any potential demand during service. Each station has its own particular needs, and it is up to the line cook to make