Log In

Log In to Save

Sign Up to Save

Sign Up to Dismiss

or

The email and password you specified are invalid. Please, try again.

Email and password are mandatory

Forgot Password?

Don't have an account? Sign Up

reset password

Enter your email address and we will send you a link to reset your password.

Back to Log In

Become A Line Cook, Prep Cook

Where do you want to work?

To get started, tell us where you'd like to work.
Sorry, we can't find that. Please try a different city or state.

Working As A Line Cook, Prep Cook

  • 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

  • $23,100

    Average Salary

What Does A Line Cook, Prep Cook Do

A Line Cook, Prep Cook helps the chef in preparing the food and keeping the cooking environment clean and safe for all staff members. A special requirement for a Line Cook is that they must know the basic skills of cooking.

How To Become A Line Cook, Prep Cook

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.

Show More

Show Less

Line Cook, Prep Cook jobs

Add To My Jobs
Job type you want
Full Time
Part Time
Internship
Temporary

Top Skills for A Line Cook, Prep Cook

KitchenEquipmentColdFoodItemsMenuItemsCompliantCustomerServiceSaladStationDishwasherFoodPrepItemsSautPantryResponsibilitiesiProperFoodPreparationFoodOrdersExpoHighVolumeStorageAreasKnifeSkillsSafeFoodHighFoodQualityNecessarySuppliesSafetyStandards

Show More

Top Line Cook, Prep Cook Skills

  1. Kitchen Equipment
  2. Cold Food Items
  3. Menu Items Compliant
You can check out examples of real life uses of top skills on resumes here:
  • Used knowledge to fix problems with kitchen equipment that broke down, and maintained a functional workplace.
  • Prepare a variety of foods including meats, poultry, vegetables, and cold food items.
  • Served menu items compliant with established standards.
  • Cash Handling and Customer Service Daily Food Preparation Conducting Interviews Shift Control Assistance Managing Beer Orders/Paperwork
  • Help create food for lunch and dinner service for the salad station, oven and the raw bar stations.

Line Cook, Prep Cook Videos

Line cooking!

×