Being a line cook can be a challenging job that requires long hours, physical exertion, and intense pressure to meet the demands of customers and bosses.
Whatever the reason, some find themselves working behind the range – a place that is unique to most any other. “Why am I here” may be a question that line cooks ask themselves on occasion, but for the most part, it is a role that a few unique individuals tend to enjoy. Now, from the outside looking in – the position may seem to have a bit of glamour, but to those who stand at attention with a pair of tongs in hand, beads of sweat dripping from their brow, arm welts from burns, cuts from razor sharp knives, and feet throbbing with the burden of far too many hours standing upright, this is one hell of a difficult job. Yet, we do it, and for some macabre reason we seem to actually enjoy it.
If you walk into any kitchen from 30 minutes before service until the last plate goes out, you would immediately sense that this is an environment that personifies organized chaos. At some points it appears to flow as if it were an orchestral piece being directed by the chef conductor, and at the next moment it appears like a runaway train destined to disengage from the track at any moment. Cooks love this ebb and flow.
Find another career that can offer all of the above and you might be able to convince a great line cook to jump ship and try something new. Without attention to all of these needs (yes, after working in kitchens for a while these items become needs), a cook will quickly begin to doubt a decision to leave and dream of returning to the kitchen with all of its challenges and opportunities.
Why would anyone willingly choose to endure the demands of a job that puts them in front of blazing heat, stress from the demands of timing, the mental pressure of trying to keep multiple preparations organized simultaneously, and the emotional requirement to put your work in the public eye every day?
harvestamericacues.com President of Harvest America Ventures – Restaurant and Culinary School Consulting. Five decades of experience as chef, educator, food and beverage manager, consultant. Member of 1988 New England Culinary Olympic Team. Won gold medal in Olympics in Germany, 2001 ACF Educator of the Year, cooked at the James Beard House, Author of three novels.
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7 tips for Advancing as a line cook
FAQ
Is being a line cook hard work?
How long does it take to be a good line cook?
Can you make a living as a line cook?
What can a line cook do?
Every line cook can aspire to a larger role: sous chef, executive chef, food and beverage director, owner, restaurant manager, etc. All that is required is a commitment to grow. The challenge is that those positions do not simply come your way because you are close at hand.
What does it take to be a line cook?
All that is required is a commitment to grow. The challenge is that those positions do not simply come your way because you are close at hand. Line cooks with a vision need to invest the time and seek out opportunities to learn and grow.
Is a line cook a good job?
When it works, it is incredibly gratifying and fun. Keep in mind that the ability to keep this pace up becomes more limited as you age, so the line cook’s job should be viewed as a pathway rather than an end game.
What skills do line cooks need?
Line cooks need to have a good understanding of various cooking techniques, food safety regulations, and should be able to handle the high-pressure environment that a busy restaurant kitchen often embodies. They are often the unsung heroes, their culinary skills, efficiency, and dedication directly impacting the restaurant’s success.