Line cook

A line cook is a key member of a restaurant’s kitchen team responsible for preparing specific dishes or working a particular station during service.

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What is a line cook?

A line cook is a key member of a restaurant’s kitchen team responsible for preparing specific dishes or working a particular station during service. They follow recipes, handle food prep, cook menu items to order, and ensure everything is plated correctly and on time.

If you run a restaurant, café, food truck, or bar and grill, your line cooks keep the kitchen running smoothly during rush hours. They’re the backbone of day-to-day operations, turning orders into finished plates with speed, accuracy, and consistency.

What does a line cook do?

Line cooks work on a “line,” which is a setup of cooking stations in a commercial kitchen. Each cook is typically assigned to one or more of these stations depending on the size of the kitchen and the complexity of the menu. Common responsibilities include:

Prepping ingredients before service (chopping, marinating, portioning)
Cooking menu items on the grill, sauté station, fryer, or other assigned area
Following recipes and plating guidelines to ensure consistency
Communicating with other kitchen staff to keep the line flowing
Keeping their station clean and stocked throughout the shift
Managing food safety and hygiene standards

During busy shifts, line cooks need to work fast, stay focused, and communicate clearly with their teammates.

Types of line cook stations

Depending on your kitchen layout, a line cook might work at any of these stations:

Grill – Burgers, steaks, chicken, or any grilled items
Sauté – Pasta dishes, sauces, and sautéed vegetables
Fry – Fried appetizers, sides, and entrees
Prep – Cold items like salads, sandwiches, and desserts
Expeditor (Expo) – Assembling and checking plates before they go to the customer

In smaller kitchens, one cook might rotate between stations. In larger restaurants, cooks usually specialize.

What makes a great line cook?

Line cooks don’t need formal culinary training to succeed, but the role requires a blend of technical skills and kitchen know-how. Look for candidates who are:

Fast and efficient without sacrificing quality
Comfortable working under pressure
Detail-oriented with an eye for plating and consistency
Team players who communicate well
Knowledgeable about kitchen safety and cleanliness

Experience is helpful, but attitude and work ethic matter just as much—especially in high-turnover environments.

How to support line cooks on your team

Keeping your kitchen running smoothly starts with setting your line cooks up for success. That means:

Providing clear onboarding and training
Offering consistent scheduling and fair shifts
Maintaining equipment and stocking stations
Fostering communication between front- and back-of-house teams
Recognizing hard work, especially during peak hours

Tools like Homebase make it easier to manage kitchen staff and stay organized during busy shifts.

Try Homebase Hiring & Onboarding to streamline your restaurant’s hiring process and help new cooks hit the ground running.

How to hire line cooks

Finding and keeping good line cooks can be tough, especially in a tight labor market. Here are a few tips:

Write clear, honest job descriptions that reflect your restaurant’s pace and culture
Include hourly pay, hours, and shift expectations upfront
Look beyond the resume—conduct a working interview or short stage shift
Offer growth opportunities where possible

With Homebase, you can post your job to top boards, track applicants, and onboard new cooks in one place.

Homebase simplifies hiring and onboarding line cooks

Line cooks are the heart of any kitchen. When you find cooks who can keep up with the pace, communicate with the team, and take pride in every plate, you’ve got something special.

Whether you're hiring your first cook or building out a full team, having the right systems in place can help keep things running smoothly from prep to plate.

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