Also called: line chef, cook
What a line cook does
A line cook owns a station, such as saute, grill, fry, or garde manger, and cooks to order from the first ticket of the night to the last. You set up your station before service, cook each dish to the recipe and the spec, plate it cleanly, and keep the station stocked and clean as the rush builds. You report to the sous chef or chef de cuisine, work shoulder to shoulder with the rest of the line, and are measured on speed, consistency, and food safety.
Pay snapshot: the BLS reports a national median of $17.98/hr for restaurant cooks, and $22.03/hr in the Boston metro. See the full salary breakdown.
Responsibilities
- Set up and stock an assigned station with all mise en place before service starts
- Cook menu items to order following recipes, plating specs, and temperature standards
- Read and call tickets, then fire dishes so each table's food reaches the pass together
- Taste and check food for seasoning, doneness, and presentation before it leaves the station
- Monitor product levels on the station and tell the sous chef when an item is running low
- Label, date, and store all prepped food according to the kitchen's food safety procedures
- Keep knives sharp, equipment working, and report anything broken or out of calibration
- Clean as you go: wipe surfaces, swap sanitizer buckets, and keep floors dry and clear
- Communicate with expo and the other stations on timing, allergies, and special requests
- Break down and clean the station at close and complete the prep list for the next shift
Requirements
- Previous cooking experience in a restaurant, hotel, or institutional kitchen is preferred, though many places will train a motivated beginner
- Working knowledge of basic knife skills and common cooking methods like saute, grill, roast, and fry
- Ability to stand for a full shift, lift heavy pots and boxes, and work in a hot, busy environment
- Food handler card or ServSafe Food Handler certification is often required, depending on your city and state
- Reliable attendance and the ability to work nights, weekends, and holidays
- Willingness to take direction, follow recipes exactly, and work as part of a tight team
Skills
- Speed and accuracy under pressure
- Knife skills and consistent portioning
- Station organization and mise en place
- Temperature control and doneness judgment
- Ticket reading and timing
- Food safety and sanitation habits
- Clear, short communication on a loud line
Schedule
Most line cooks work five shifts a week, usually in the afternoon and evening, with extra weekend and holiday coverage and an early arrival for setup.
Line Cook job posting template
Copy this, replace the bracketed parts, and post it.
Line Cook - [Restaurant Name], [City] [Restaurant Name] is a [cuisine/concept] restaurant in [City] looking for a Line Cook to join our kitchen team. We cook everything from scratch and we take pride in sending out consistent plates, even on our busiest nights. What you will do: - Set up and run your station during [Shift] service - Cook to order following our recipes and plating specs - Keep your station clean, labeled, and stocked - Work with expo and the team to get tables their food together What we are looking for: - [X] years of line experience, or a strong attitude and a willingness to learn - Solid knife skills and a feel for timing - Reliable attendance, including some weekends - Food handler certification (or willingness to get it) What we offer: - [$XX-$XX/hr] depending on experience - Staff meal on every shift - [Benefits, e.g. health insurance, paid time off, tip share] - A kitchen that promotes from within To apply, send a short note and your resume to [email] or stop by [Address] between [Hours] and ask for [Hiring Manager].
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