A line cook is one of the more basic positions in the kitchen, the main task being food and ingredient preparation. College coursework is sometimes favored for this job, but many line cooks just have experience, and on-job training is provided.
Line cooks are employed by many restaurants and prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Formal education is not required for this position, but prospective line cooks may wish to enter a culinary program for formal training and to improve their advancement opportunities.
|Required Education||None, but formal culinary arts programs are available|
|Other Requirements||On-the-job training, work experience|
|Projected Job Growth (2014-2024)*||14% for restaurant cooks|
|Median Annual Salary (2015)*||$23,100 for restaurant cooks|
Source: *U.S. Bureau of Labor Statistics
In addition to playing a large part in the actual production of each meal, line cooks typically have several duties that revolve around helping the kitchen stay clean and operational. Depending on the size of a kitchen, a line cook may be required to help clean the kitchen after and between meals. Many kitchens employ prep chefs who are in charge of preparing the food to be cooked for each meal, but line cooks may help with the cutting, precooking and marinating.
There are no formal requirements for line cooks due to the wide variety of restaurants and their needs, and on-the-job training is common in this field; however, formal training can be helpful for securing a job or for career advancement. At upscale restaurants, a line cook may be expected to have completed some culinary arts training. Programs are available from community colleges, vocational schools and culinary institutes. They may last several months or years and may lead to a certificate or degree. Some schools offer training programs specifically for line cooks culminating in a certificate. Coursework covers culinary arts professionalism, sanitation, cooking and baking skills.
According to the U.S. Bureau of Labor Statistics, many restaurants look for work experience when hiring a line cook, and food preparers may advance to line cook positions (www.bls.gov). It's also important that line cooks work within the regulations of the given state they're in. Most states require kitchen workers to obtain a food handler's permit. These permits certify carriers to work with and prepare food for others and are usually obtained by attending a short class and paying a fee. Industry certification is also available from the American Culinary Federation.
The BLS reported that restaurant cook positions were expected to increase 14% from 2014-2024, which was about average. Those with culinary arts training should have the best job prospects. Although there are a variety of potential job opportunities, positions at upscale restaurants come with intense competition. Restaurant cooks earned a median salary of $23,100 per year in May 2015, according to the BLS.
As a line cook, you work with other kitchen staff, helping prepare ingredients and dishes. Line cooks should have a handler's permit for food, and prior kitchen experience. Many line cooks improve their career outlooks by enrolling in culinary courses and can boost their credentials through professional certification from the American Culinary Federation