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Become A Line Cook/Dishwasher

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Working As A Line Cook/Dishwasher

  • 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

  • $27,277

    Average Salary

Example Of What A Line Cook/Dishwasher does

  • Completed prep work before shift Cooked in the fry station, salad station and saut station.
  • Season and cook food according to recipes or personal judgment and experience.
  • Set up stations Correctly store all food prep items Close the kitchen
  • Serve menu items compliant with established standards.
  • Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles.
  • Coordinated all food orders between stations and food servers.
  • Monitored all kitchen equipment Washed dishes for both kitchen and bar
  • Prepare a prep list for the following day.
  • Maintained cleanliness of the prep areas, coolers and storage areas.
  • Maintained clean and sanitary kitchen area and equipment.
  • Assist line cooks and dishwashers when needed.
  • Assisted with food service item stocking as required.
  • Maintained kitchen work areas, equipment and utensils in clean and orderly condition.
  • Adhered to all safety standards.
  • Assisted both servers and line cooks with food products.
  • cook, preparation work, dealing with customers, ensuring customer satisfaction)
  • Preped food for the line cooks, Cooked food on the line,And washed dishes when needed.
  • Inspected and cleaned food preparation areas.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Prepared customer orders, maintained clean and health safe prep areas

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How To Become A Line Cook/Dishwasher

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 Cook/Dishwasher jobs

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Line Cook/Dishwasher Demographics

Gender

  • Male

    82.2%
  • Female

    15.7%
  • Unknown

    2.1%

Ethnicity

  • White

    79.8%
  • Hispanic or Latino

    12.2%
  • Asian

    6.3%
  • Unknown

    1.1%
  • Black or African American

    0.6%
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Languages Spoken

  • Spanish

    56.7%
  • Arabic

    10.0%
  • Chinese

    6.7%
  • French

    6.7%
  • Portuguese

    3.3%
  • German

    3.3%
  • Japanese

    3.3%
  • Dakota

    3.3%
  • Mandarin

    3.3%
  • Polish

    3.3%
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Line Cook/Dishwasher

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Line Cook/Dishwasher Education

Line Cook/Dishwasher

Unfortunately we don’t have enough data for this section.

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Top Skills for A Line Cook/Dishwasher

KitchenEquipmentPrepListDishwasherSafetyStandardsSaladStationColdFoodItemsCustomerServiceSkillsMenuItemsCompliantDeep-FatFryersStorageAreasFoodPrepItemsFoodOrdersLarge-VolumeCookingEquipmentFoodServicePersonalJudgmentCustomerSatisfactionOrderlyConditionKitchenUtensilsLineCooksFoodProducts

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Top Line Cook/Dishwasher Skills

  1. Kitchen Equipment
  2. Prep List
  3. Dishwasher
You can check out examples of real life uses of top skills on resumes here:
  • Wash and stack plates for kitchen staff and prepare meals to order for customers as well as clean kitchen equipment.
  • Coordinated with Executive Chefs in conducting daily inventory and organizing restaurant, including creating prep list and cleaning procedures.
  • Assist line cooks and dishwashers when needed.
  • Comply with nutrition and sanitation regulations and safety standards.
  • Line duties also included salad station, fry station, grill/flat-top, saut station, expo and Q.A.

Top Line Cook/Dishwasher Employers

Line Cook/Dishwasher Videos

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Dish Washing

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