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Become A Line Chef

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Working As A Line Chef

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $24,260

    Average Salary

What Does A Line Chef Do At Mohegan Sun

* includes but not limited to:
* Prepares, seasons and garnishes food in assigned area, in accordance with prescribed recipes and plating guides
* Orients and trains new employees in the units menu, recipes and procedures
* Maintains a clean and sanitary work area
* Assists with ordering, payroll, scheduling and provides input on performance appraisals
* Secondary Duties and Responsibilities:
* Supports culinary management in maintaining the established fiscal guidelines
* Assists in the supervision and training of the culinary staff

What Does A Line Chef Do At Aramark

* Prepare all food items according to recipe cards and prep lists according to Aramark standards.
* Adhere to proper food handling procedures.
* Maintain proper rotation of food to assure top quality and freshness.
* Collect leftovers, cover, label, and properly store according to Aramark standards.
* Maintain clean and orderly refrigerators and work areas.
* Make sure the stations are properly cleaned, sanitized, and organized at the end of the shift (including cleaning of kitchen equipment).
* Ensure that all kitchen tools, keys and equipment are returned to their designated secure area.
* Ensure storage areas are locked at all times.
* Ensure all keys are returned and secured.
* Maintain a safe and sanitary work environment that conforms to all standards and regulations.
* Adhere to safety policies and accident reporting procedures.
* Completes all required training.
* Perform other responsibilities as assigned

What Does A Line Chef Do At Compass Group, North America

* Learns to read menu to estimate food requirements.
* Orders food from supplier or procures it from storage.
* Prepares and cooks food in accordance with company production records and standardized recipes.
* Learns to adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.
* Helps measure and mix ingredients according to recipes using a variety of kitchen utensils and equipment.
* Bakes, roasts, broils and steam meats, fish, vegetables and other foods under guidance.
* Adds seasoning to food during mixing or cooking under the instruction of others.
* Tests food by tasting, smelling and piercing to determine that it is cooked.
* Carves meat, portions food on serving plates, and adds gravies, sauces and garnishes to fill orders as directed.
* Washes, peels, cuts and shreds fruits and vegetables and fruits.
* Butchers chicken, fish and shellfish as directed.
* Bakes bread, rolls, cakes and pastry as course of instruction permits.
* Maintains work area and equipment.
* Follows principles of sanitation and safety in handling food and equipment.
* Interacts with customers and coworkers in a courteous, efficient and friendly manner.
* Ensures compliance with company service standards and inventory and cash control procedures.
* Performs other duties as assigned.
* About Compass Group: Achieving leadership in the foodservice industry
* Compass Group is an equal opportunity employer.
* At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
* Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
* Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position.
* While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /
* Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./
* Req ID

What Does A Line Chef Do At Wolf Creek Federal Services

* Prepare vegetables by washing, peeling, coring, grinding, shredding, or chopping, for use in entrees.
* Prepare meats for cooking by washing, trimming, boning, cutting, cubing, or forming into patties or loaves.
* Cook or bake items, which require minimum preparation.
* Help cook and serve meals, ensuring that prepared foods are held and served at proper temperatures, and all left over foods are properly chilled and stored.
* Keep food service area, tables, floors, and equipment clean and sanitary.
* Prepare desserts as needed.
* Assist with the appropriate storage of dry goods and freezer items.
* Maintain accountability of students and property; adhere to safety practices and OSHA standards.
* Cultivate and maintain a climate on Center, which is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn.
* Promote student attainment of career success standards through modeling appropriate skills, mentoring students, monitoring skills acquisition and intervening when inappropriate behavior is observed.
* Perform other related duties as assigned

What Does A Line Chef Do At Texas Workforce Commission

* You will be managing the operations of all General Managers and employees from within.
* You will also be responsible for training and supporting the employees to ensure we provide quality food in a clean, safe and efficient manner so that our guests will have an enjoyable experience!
* Manages, trains, and coaches Working Partners/General Managers and conducts management orientation.
* Directs and assigns employees as needed to ensure all aspects of service meet operational standards
* Oversee multiple employees and management in performing their duties
* Responsible for Stations (Fountain & Frozen, Dresser, Front Swamp, Back Swamp, Grill, Switchboard, Expeditor, Food Prep, Carhop, Skating Carhop and if applicable )
* To ensure the foods preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
* Adheres to and monitors management compliance of the company employee handbook, policies and practices.
* Takes appropriate action to address employee issues and policy violations and immediately reports all employee issues, complaints and policy violations to his/her immediate supervisor.
* Reviews and management employees work schedules in a timely manner to ensure continuous ability to properly serve guests in accordance.
* Monitors cost control procedures for food, labor, paper and inventory.
* Takes immediate corrective action when necessary.
* Monitors performance of vendors.
* Takes immediate corrective action when necessary.
* Audits employment-related records and payroll records.
* Reinforces the importance of placing guest needs first to a consistent basis.
* Responds to escalated guest requests and complaints in a respectful manner.
* Takes immediate corrective action when necessary.
* Recruits, interviews and hire management team members to achieve proper staffing levels.
* Approves compensation levels of employees and managers within company guidelines.
* Prepares all necessary operational reports for multiple locations.
* Develops appropriate action plans to resolve unfavorable financial and/or sales trends.
* Develops and implements a marketing plan for region

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How To Become A Line Chef

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.

Education

Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

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

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.

Advancement

The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Line Chef jobs

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Line Chef Demographics

Gender

  • Male

    66.0%
  • Female

    32.3%
  • Unknown

    1.7%

Ethnicity

  • White

    79.1%
  • Hispanic or Latino

    12.8%
  • Asian

    6.1%
  • Unknown

    1.6%
  • Black or African American

    0.5%
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Languages Spoken

  • Spanish

    51.9%
  • French

    11.3%
  • Italian

    8.5%
  • Japanese

    5.7%
  • German

    4.7%
  • Chinese

    2.8%
  • Mandarin

    1.9%
  • Filipino

    1.9%
  • Dutch

    0.9%
  • Catalan

    0.9%
  • Bosnian

    0.9%
  • Norwegian

    0.9%
  • Bengali

    0.9%
  • Russian

    0.9%
  • Thai

    0.9%
  • Armenian

    0.9%
  • Cantonese

    0.9%
  • Greek

    0.9%
  • Carrier

    0.9%
  • Tagalog

    0.9%
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Line Chef Education

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Real Line Chef Salaries

Job Title Company Location Start Date Salary
Line Chef Bruce's Gourmet Catering, Inc. CA Sep 21, 2010 $31,931
Helper Cook Italian Inn Restaurant Hyattsville, MD Feb 25, 2010 $31,201
Cook Helper The Breakers Palm Beach, Inc. Palm Beach, FL Oct 01, 2016 $26,588
Cook Helper MIZ-Zip's CAFE Flagstaff, AZ Feb 28, 2011 $25,044
Korean Cook Helper Sushi Town Restaurant, Inc. DBA Sushi Dake Anaheim, CA Jul 28, 2015 $24,482
Cook Helper (Thai Specialty) Thai Aroma, Inc. Ellicott City, MD Oct 19, 2015 $22,942
Cook Helper KOHU Restaurant Enterprises Inc. Urban Honolulu, HI Jul 10, 2016 $22,500
Cook Helper GG Cham Soot GOL, Inc. Garden Grove, CA Jul 10, 2015 $22,443
Cook Helper-American Style Big Fish Seafood Bistro Princeton, NJ Sep 23, 2008 $22,268 -
$22,957
Cook Helper-American Style Big Fish Seafood Bistro Princeton, NJ Mar 25, 2009 $22,268 -
$22,957
Cook Helper The Breakers Palm Beach, Inc. Palm Beach, FL Oct 01, 2015 $22,206
Cook Helper The Breakers Palm Beach, Inc. FL Oct 01, 2014 $22,122
Cook Helper The Breakers Palm Beach, Inc. FL Oct 01, 2013 $22,122
Cook Helper J.W. Dawit, Inc. Aiea, HI Dec 16, 2016 $21,600
Cook Helper The Broadmoor Hotel, Inc. CO Apr 01, 2014 $21,037
Cook Helpers Snowbird Corporation UT Nov 01, 2014 $20,327
Cook Helper Snowbird Operations LLC UT Dec 09, 2015 $20,181
Cook Helper E C Group Inc. Centreville, VA Oct 27, 2016 $20,000
Cook Helper Kai Nan Tei Restaurant LLC Dba Han Yang Restaurant Urban Honolulu, HI Oct 25, 2016 $20,000
Cook Helper Snowbird Operations LLC UT Dec 07, 2016 $19,952
Cook Helper The Breakers Palm Beach, Inc. DBA The Breakers FL Oct 01, 2012 $19,827
Cook Helper SMMJ Co Inc. Urban Honolulu, HI Oct 26, 2015 $17,680
Cook Helper Ryant Hawaii Inc. Dba Sumo Sushi Hawaii Urban Honolulu, HI Jan 28, 2016 $17,680
Cook Helper Sugar Bowl Restaurant MI Jun 15, 2011 $17,280
Cook's Helper Skorpios, Inc. T/A Skorpios Charcoal Grill Vienna, VA Nov 08, 2016 $17,222
Cook Helper Tara Thai Charlottesville, VA Apr 02, 2015 $17,118
Cook Helper D.H.J. LLC Purcellville, VA Oct 29, 2015 $17,056
Cook's Helper Alexandria Food Company, LLC Alexandria, VA Jul 10, 2015 $17,014
Cook Helper Ramnarain L.C. Rockville, MD Jan 14, 2016 $16,848

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Top Skills for A Line Chef

KitchenEquipmentFoodPreparationAreasDinnerServiceFoodSafetyCustomerServiceSautSteamMeatsChefsBanquetSousPantryFoodProductsPizzaHighVolumeDailySpecialsDishwasherFoodOrdersStorageAreasBroilerProperFood

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Top Line Chef Skills

  1. Kitchen Equipment
  2. Food Preparation Areas
  3. Dinner Service
You can check out examples of real life uses of top skills on resumes here:
  • Operated all kitchen equipment and performed routine manual and multiple other duties as needed in a restaurant environment.
  • Clean food preparation areas, Read Food Orders or receive verbal instructions as to food required by patron.
  • Lead and execute nightly dinner service.
  • Practiced proper food safety and sanitation practices.
  • Provided excellent customer service over the phone and in person as well as resolved any issues that arose.

Top Line Chef Employers

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Line Chef Videos

Paul Gerard's WORK THE LINE featuring Anthony Bourdain & Tom Colicchio

A Day in the Life of moto Chef Richard Farina

Real Chefs work the line!

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