They’re the least skilled in the “traditional” definition of a chef but have something few others have: speed. You’ll find the right person. You’ll hire them for a burger restaurant, simple breakfast spots, diners, or the more straightforward stations in your kitchen. The last thing you want a line cook to be doing during the rush is scrambling around to get clean dishes. Ability to work under pressure and the ability to multitask and a lot of patience. Skills you might advertise in a line cook job description include the ability to: Keep a professional attitude under pressure. Some common stations manned by line cooks include grill, saute, fry, and cold foods. A stage shift is a chance for you to get to know a candidate’s skills, experience, and behavior. If you can find a way to pay your kitchen staff a competitive wage, you’ll be in a better position to hire the skilled candidates. The line cook typically works under a head cook or chef, who handles the menu. Seasoned cooks typically have families and more responsibilities. Line cooks need the ability to communicate and coordinate with their team, the chef, and the front-of-house staff. i work for three different restaurants and it's very stressful but entertaining to me. It's not all like LaGasse, Flay, etc. Cool, we made one for you. It is not uncommon for a line cook to receive a trial by fire when he or she starts working. In this usage, the phrase often has a negative connotation. We kind of are. For example, in the aforementioned salmon scenario, it may be that there have been two different orders involving salmon, that were called one a time. Get the latest advice, instructions, and templates to help you run a great restaurant. Cook #1 would be your most experienced and skilled, and line cooks, in general, have more experience and responsibilities than other cooks on this list. All day is simply a readjusted verbal count that means the same as altogether. Chef de partie is an alternate name for a line cook, as is “station cook.” He or she oversees a small part of the greater whole. Their skill set, passion for great food, and dedication to the team are what makes things work in any hot, sweaty, stressful restaurant kitchen. What made you apply with us and not another restaurant? With culture questions, experience questions, and situational questions, this customizable Word doc will guide your interviews with prospective candidates. Food safety and hygiene: Line cooks need to maintain organized and clean food stations to ensure food safety standards. The busier, hotter, and more demanding service gets, the more they step up their game. Being a line cook is a love hate thing for me. Job sites are a great place to start, but you should also try advertising jobs across your restaurant’s website, your social channels, on posters within your place, and even reaching out to local community groups. In terms of career progression and what you promise for salary growth, also in 2018, the average hourly wage for a chef was $23.30. To figure this out, talk to your current kitchen team. The duties of this cook vary, depending on the type of restaurant he or she is employed at. Also, as a rule of thumb, you should include a prospective employerâ€™s name in the objective to show your interest in working for the company. In some cases, he or she may also place product orders, especially if he or she develops recipes. In all of my roles as a line cook, I have continued to contribute high performance during high-pressure meal servings when it pays greatly to hustle!" Definition from Wiktionary, the free dictionary. Depending on the restaurant, line cooks can share tips with servers. In addition to cooking, a line cook also stocks his or her station at the beginning and end of each shift. Line definition is - a length of cord or cord-like material: such as. Outside of team culture and behavioral qualities you might look for in an employee, the role of a line cook requires certain skills. There are several types of line cooks you could bring onto your restaurant team, and the distinctions are important when you’re hiring and setting pay rates and responsibilities. They're found in corporate restaurants, hotels, and smaller independent restaurants. So, if you were to take the FT Line Cook 1 position, you would be a full time line cook who will probably have one of the least amounts of demanding work, and will more than likely be one of the lesser skilled workers in the kitchen (unless of course your skills exceed the requirements of the position). The duties of this cook vary, depending on the type of restaurant he or she is employed at. We promise not to spam you, swear. What’s your favorite dish to cook and why? And more than anything, it’s a win if you can find a line cook who cares deeply about the experience they’re creating for people through food. In terms of compensation, get creative. Read more on that in our retention section. It's stressful and you must be able to multi-task, often cooking 7-10 dishes at one time, keep a level head under pressure, roll with the punches, and not get overwhelmed. Allie worked in the fast food industry making burgers before joining Toast to write about the future of restaurants. At a basic level, you need a line cook you can count on to show up. During the height of service, this may mean that the person works on multiple orders at once, often fulfilling complex requests. He or she must also produce food of a consistent high quality, and the cook will have to answer to the head chef if there are any problems with food preparation. Communication and teamwork: Kitchens are tight, hot, and often dangerous spaces to work in. i love the way you group the cooking work. I've been a sous chef and a kitchen manager as well as an expo. ing , cooks v. tr. i would like to have an example of a line cook chef de partie. However, the adrenaline rush of being in the heat of the dinner service on a busy saturday night is like no other. 2. 2. What’s one thing that makes you want to stay working with a restaurant. 1. Food prep: Depending on the number and types of line cooks you have on the team, a new line cook will be responsible for prepping ingredients relevant to their station. Of course, this varies by restaurant type and state to state, and of this group, cooks in California made the highest hourly income. A line cook is a mid-level chef who assumes primary responsibility for preparing certain dishes in a busy, usually commercial kitchen. The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. The appetizer cook is responsible for preparing soups, salads, pasta sides, vegetables, and sometimes hot appetizers. RUNNING THE PASS. How do you ensure the quality of your work? Advertise for any food safety certifications you require your employees to have. Fish cooks will sometimes be responsible for ordering and organizing daily inventory and specials with your seafood vendor. What is the Difference Between a Gourmet and a Gourmand. If a cook shows up late or misses prep, someone else will need to cover their work, delaying the entire kitchen’s flow. Personally I can't stand being a line cook. A great line cook is responsible, passionate, and reliable. When the tickets start coming in, they need to be able to focus on the food without worrying about chopping up their mise en place. spends her free time reading, cooking, and exploring the great outdoors. Become the restaurant that young cooks know will be a stepping stone for their careers and you’ll never struggle to find a supply of eager applicants. While brutal work environments and long hours contribute to the high turnover in back-of-house jobs, low wages are the biggest frustration for staff. Instead of having a candidate work a station while they’re staging, have them shadow one of your cooks and perform light prep duties at stations that are relevant to the role. Join the fun. Some restaurateurs are experimenting with new restaurant compensation models, like tip sharing and kitchen appreciation fees, to figure out how to make this work. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Depending on your ability to ramp up and train your staff, you might be okay hiring a line cook with less of a skill set who’s more of a behavioral fit for the team. What ridiculous scheme has Sam cooked up now? I've worked in the restaurant bar before and it's multitasking. The feeling of being under stress to accomplish a purpose with a team of fellow line grunts is quite exhilarating when deep down you love your work. 3. The “pass” is the long, flat surface where dishes are plated and picked up by wait staff. Short order cooks pump out food at an alarmingly fast rate. I work in a fairly busy kitchen, where its not uncommon to do over 300 covers during dinner (six hours), and as many as 450 on some of the busiest nights. You have to coordinate with the other cooks, so that tickets are ready to sell at the same time, and if one cook gets overwhelmed and starts to go down, the whole line is affected. And general cleaning cooks have received orders for one particular kitchen station, such as unknown a kitchen in! Been harder more seasoned cook, consider what ’ s one thing that makes you want to stay working a. 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