Line Cook
A Line Cook is a key kitchen staff member who prepares food in restaurants, hotels, and other food service establishments. They are called 'line cooks' because they work at specific stations (called the line) in the kitchen, each responsible for different types of dishes like grilling, frying, or preparing salads. Think of them as the reliable workers who actually make the food that appears on diners' plates. They work under the supervision of head chefs or kitchen managers but are more hands-on with daily food preparation than higher-level chefs who often focus on menu planning and kitchen management.
Examples in Resumes
Prepared and plated over 200 meals per shift as Line Cook at busy downtown restaurant
Managed grill station as Line Cook while maintaining food quality standards
Trained 3 junior Line Cooks on food preparation and kitchen safety protocols
Typical job title: "Line Cooks"
Also try searching for:
Where to Find Line Cooks
Professional Associations
Job Boards
Online Communities
Career Resources
Example Interview Questions
Senior Level Questions
Q: How do you handle training new kitchen staff while maintaining service quality?
Expected Answer: A senior line cook should explain their approach to mentoring, demonstrating techniques, monitoring quality, and maintaining efficient service during training periods. They should mention creating training schedules and documentation of procedures.
Q: How do you manage multiple high-priority orders during peak service times?
Expected Answer: Should discuss prioritization strategies, communication with team members, timing management, and maintaining quality under pressure. Should mention specific examples of handling busy service periods.
Mid Level Questions
Q: What steps do you take to ensure food safety and proper storage?
Expected Answer: Should demonstrate knowledge of temperature zones, storage procedures, cross-contamination prevention, and health code requirements. Should mention specific examples of implementing these practices.
Q: How do you maintain consistency in food preparation across different shifts?
Expected Answer: Should explain use of standardized recipes, portion control methods, and quality checking procedures. Should mention communication between shifts and documentation practices.
Junior Level Questions
Q: What are the basic knife skills needed in a professional kitchen?
Expected Answer: Should be able to describe basic cutting techniques, knife safety, and maintenance. Should mention common cuts like dice, julienne, and chiffonade.
Q: How do you organize your station before starting a shift?
Expected Answer: Should explain mise en place (preparation of ingredients), checking inventory, cleaning procedures, and setting up equipment needed for service.
Experience Level Indicators
Junior (0-2 years)
- Basic food preparation techniques
- Kitchen safety and sanitation
- Following standardized recipes
- Operating basic kitchen equipment
Mid (2-5 years)
- Managing multiple orders simultaneously
- Quality control and presentation
- Inventory management
- Training junior staff
Senior (5+ years)
- Menu development input
- Kitchen team leadership
- Advanced cooking techniques
- Cost control and waste reduction
Red Flags to Watch For
- No knowledge of basic food safety and sanitation
- Unable to work in fast-paced environments
- Poor time management skills
- Lack of team cooperation experience
- No experience with high-volume cooking
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