Line Cook

Line cooks are professional kitchen workers who rank above unskilled food preparers or kitchen aides. In terms of a professional cooking apprenticeship, a line cook is one step below a sous chef or specialized chef such as a rotisseur or saucier. A line cook can be considered an entry level position, but for someone who is looking to advance in a culinary career. Line cooks are oftentimes on their way up in the culinary career ladder.

What Does A Line Cook Do?

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 States earn a medium yearly income of $24,450, though that amount varies widely according to the city and employer.