A Line Cook is an experienced food and kitchen professional who plays a vital role in ensuring a food business is working as efficiently as possible. They will prepare a food station for use, by keeping it clean and tidy and sanitising surfaces and tools. Alongside this, they will prepare ingredients for a dish by cleaning, peeling, chopping, or slicing them, or assembling small parts of a dish.
Essential parts of a Line Cook’s job description:
- Line Cooks will work alongside Chefs, Sous Chefs, or Head Chefs to help a restaurant run as efficiently as possible, taking care of smaller parts of a dish before the Chefs take over.
- They may also work with Waiters or Waitresses by listening to orders and preparing the correct ingredients for these dishes.
- Line Cooks can help to shape future processes, by establishing any bottlenecks or blockers in the current cooking process.
- Line Cooks will usually work in food chains or restaurants but can sometimes work in hotels, on cruise ships, or for catering services.