So, you want to be a line cook?
It’s 7:30 on a Friday night. The sautè cook called out. The printer runs out of paper as the risotto you just plated gets sent back to the kitchen for being cold. Little Jimmy is on Expo and can’t pronounce “bolognese”. The grill cook’s nose starts bleeding and your cutting board is on fire…
Ok, so maybe it isn’t so dramatic all of the time. But life as a line cook can be unpredictable and challenging. You have to be able to think on the fly and adapt to the current situation in order to succeed. Cooking can be an exciting and rewarding profession, but how can you tell if it is right for you?
Life in a kitchen tends to get sensationalized by television shows and people in the industry. It’s hard to find an honest, unbiased assessment of the job. The truth is, some people are just not cut out for it. But if you have a passion for cooking and want to pursue a career, here are a few things to consider:
-Line Cooking Is Physically Demanding-
Be prepared to be on your feet for 8-12 hours at a time, with minimal to no breaks. You will be expected to carry heavy cases of food and supplies, scrub down equipment and floors, and move at a fast pace. The line itself tends to be very hot, sometimes reaching over 100 degrees. As a beginner, this environment can be a shock. Two pieces of advice for newbies: invest in comfortable, non-slip shoes and drink plenty of water.
-Organization Is Key-
This may go without saying, but cleanliness and organization is essential to succeed as a cook. A great line cook knows the location, amount, and quality of each ingredient on their station. They will know what to prep, when to prep it, and when to ask for help. Multi-tasking is key when working the line, and will be expected. Treat your station with respect, because eventually someone else will be working there. Leave your station the way you would want it to be left for you.
-Respect The Chain Of Command-
Not every Chef is a drill sergeant, but it is important to obey the kitchen hierarchy. Sous Chefs and Kitchen Managers are supposed to maintain structure, quality, and consistency. Sure, some may abuse their power, but there are proper ways to address that without undermining them. An effective Line Cook will prep, cook, clean, and follow orders without push back. There is a time and place to have a disagreement with your Chef or Sous Chef, and it is not during dinner service.
Line cooking is a lifestyle choice. At times, it takes continuous effort and sacrifice to earn your spot. The beginning of your career is all about learning from those around you with more experience, and paying your dues. Those with a passion for food and a strong work ethic can move up the ladder quickly. Educate yourself, dedicate yourself, and the sky’s the limit!
