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Become A Lead Line Cook

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Working As A Lead Line Cook

  • Training and Teaching Others
  • Thinking Creatively
  • Making Decisions and Solving Problems
  • Coaching and Developing Others
  • Communicating with Supervisors, Peers, or Subordinates
  • Deal with People

  • Unpleasant/Angry People

  • Outdoors/walking/standing

  • Repetitive

  • Make Decisions

  • Stressful

  • $41,500

    Average Salary

What Does A Lead Line Cook Do

The key roles of a Lead Line Cook include prepping ingredients and putting together dishes according to restaurant specifications. They supervise food preparation work.

How To Become A Lead Line Cook

Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or 4-year college. A small number learn through apprenticeship programs or in the Armed Forces.

Education

Although postsecondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.

Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Work Experience in a Related Occupation

Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for. Many spend years working in kitchens before gaining enough experience to be promoted to chef or head cook positions.

Training

Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.

Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions in coordination with the U.S. Department of Labor. Apprenticeship programs generally last 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1,000 hours of both instructions and paid on-the-job training. Courses typically cover food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef's supervision.

The American Culinary Federation accredits more than 200 academic training programs at postsecondary schools and sponsors apprenticeships around the country. The basic qualifications required for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Passing grade in substance abuse screening

Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.

Licenses, Certifications, and Registrations

Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from 6 months to 5 years, depending on the level of certification.

Important Qualities

Business skills. Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

Communication skills. Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.

Creativity. Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.

Dexterity. Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.

Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.

Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers enjoy.

Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.

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Lead Line Cook jobs

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Lead Line Cook Career Paths

Lead Line Cook
Head Chef Chef/Kitchen Manager Executive Chef
Assistant Food Service Director
5 Yearsyrs
Kitchen Supervisor Sous Chef Food And Beverage Manager
Catering Sales Manager
5 Yearsyrs
Chef/Kitchen Manager Chef Manager Food Service Director
Certified Dietary Manager
8 Yearsyrs
Kitchen Supervisor Kitchen Manager Restaurant Manager
Director Of Catering
7 Yearsyrs
Executive Chef Food And Beverage Manager
Director Of Food And Beverage
9 Yearsyrs
Head Chef Chef Manager Food Service Director
Director Of Food And Nutrition Services
10 Yearsyrs
Executive Chef General Manager
District Manager
7 Yearsyrs
Banquet Chef Chef Sales Person
District Sales Manager
7 Yearsyrs
Kitchen Manager Restaurant Manager
Food And Beverage Manager
5 Yearsyrs
Chef De Partie Sous Chef
Food Production Manager
5 Yearsyrs
Sous Chef Chef Executive Chef
Food Service Director
9 Yearsyrs
Chef De Cuisine Chef/Owner Executive Chef
Food Service Manager
5 Yearsyrs
Sous Chef Executive Chef
General Manager
7 Yearsyrs
Chef Delivery Driver Operations Manager
Marketing Director
7 Yearsyrs
General Manager Account Executive
Marketing Manager
6 Yearsyrs
Chef De Cuisine Director Of Food And Beverage Assistant General Manager
Multi-Unit Manager
6 Yearsyrs
Chef Executive Chef Food And Beverage Manager
Operations Manager
7 Yearsyrs
General Manager Account Manager Operations Manager
Plant Manager
11 Yearsyrs
Banquet Chef Kitchen Manager Restaurant Manager
Restaurant General Manager
5 Yearsyrs
Kitchen Manager General Manager Account Executive
Sales Manager
5 Yearsyrs
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Lead Line Cook Demographics

Gender

  • Male

    82.0%
  • Female

    17.2%
  • Unknown

    0.9%

Ethnicity

  • White

    80.4%
  • Hispanic or Latino

    11.5%
  • Asian

    6.2%
  • Unknown

    1.4%
  • Black or African American

    0.5%
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Languages Spoken

  • Spanish

    47.0%
  • French

    23.0%
  • Italian

    11.0%
  • Portuguese

    3.0%
  • Filipino

    2.0%
  • Japanese

    2.0%
  • Tagalog

    2.0%
  • Korean

    2.0%
  • Indonesian

    1.0%
  • Chinese

    1.0%
  • Vietnamese

    1.0%
  • Cantonese

    1.0%
  • Arabic

    1.0%
  • Irish

    1.0%
  • Polish

    1.0%
  • Thai

    1.0%
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Lead Line Cook

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Lead Line Cook Education

Lead Line Cook

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Top Skills for A Lead Line Cook

KitchenEquipmentBanquetsSautStationDinnerServiceFoodItemsDailySpecialsLineCooksPantryHighVolumeCustomerServiceFoodProductionExpoSousChefsCuisineFoodCostSuperviseProperFoodPreparationPizzaFoodOrdersSpecialEvents

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Top Lead Line Cook Skills

  1. Kitchen Equipment
  2. Banquets
  3. Saut Station
You can check out examples of real life uses of top skills on resumes here:
  • Ensured kitchen equipment, sanitation and safety standards are met daily.
  • Provided a full service catering on and off premises and full service banquets.
  • Executed daily lunch and dinner service on the line by cooking and plating dishes.
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
  • Planned daily specials and coordinated all items for 200 seat fine dining restaurant.

Top Lead Line Cook Employers

Lead Line Cook Videos

Captain Cook The Man Behind the Legend

Line cooking!

Life on the Line - Cooking Scallops

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