Line cook, prep cook vs pantry cook

The differences between line cooks, prep cook and pantry cooks can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a line cook, prep cook and a pantry cook. Additionally, a pantry cook has an average salary of $33,568, which is higher than the $32,982 average annual salary of a line cook, prep cook.

The top three skills for a line cook, prep cook include kitchen equipment, food handling and culinary. The most important skills for a pantry cook are food handling, cleanliness, and kitchen equipment.

Line cook, prep cook vs pantry cook overview

	Line Cook, Prep Cook	Pantry Cook
Yearly salary	$32,982	$33,568
Hourly rate	$15.86	$16.14
Growth rate	16%	16%
Number of jobs	164,756	145,348
Job satisfaction	4	-
Most common degree	High School Diploma, 43%	Associate Degree, 39%
Average age	38	38
Years of experience	4	4

Line cook, prep cook vs pantry cook salary

Line cooks, prep cook and pantry cooks have different pay scales, as shown below.

	Line Cook, Prep Cook	Pantry Cook
Average salary	$32,982	$33,568
Salary range	Between $26,000 And $40,000	Between $26,000 And $41,000
Highest paying City	Seattle, WA	-
Highest paying state	Washington	-
Best paying company	WESTWOOD COUNTRY CLUB OF AUSTIN	-
Best paying industry	Retail	-

Differences between line cook, prep cook and pantry cook education

There are a few differences between a line cook, prep cook and a pantry cook in terms of educational background:

	Line Cook, Prep Cook	Pantry Cook
Most common degree	High School Diploma, 43%	Associate Degree, 39%
Most common major	Culinary Arts	Culinary Arts
Most common college	-	-

Line cook, prep cook vs pantry cook demographics

Here are the differences between line cooks, prep cook' and pantry cooks' demographics:

	Line Cook, Prep Cook	Pantry Cook
Average age	38	38
Gender ratio	Male, 67.6% Female, 32.4%	Male, 56.8% Female, 43.2%
Race ratio	Black or African American, 9.5% Unknown, 4.8% Hispanic or Latino, 18.4% Asian, 9.1% White, 56.9% American Indian and Alaska Native, 1.2%	Black or African American, 8.9% Unknown, 4.8% Hispanic or Latino, 21.1% Asian, 8.8% White, 55.1% American Indian and Alaska Native, 1.2%
LGBT Percentage	6%	6%

Differences between line cook, prep cook and pantry cook duties and responsibilities

Line cook, prep cook example responsibilities.

Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
Prepare cold foods, operate ovens, stoves, grills, microwaves, and fryers.
Expedite orders while maintaining food being cook in ovens, griddles, stoves and fryers.
Observe and test foods to determine quality and safety by regulating temperature of ovens, broilers, grills, and fryers.
Set up and break down for any catering parties or buffets.
Cook foods by baking, roasting, broiling, frying, steaming, grilling.

Pantry cook example responsibilities.

Operate mixers and manage ingredients to meet product quality and uniformity standards.
Use of meat slicers, oven and stove.
Monitor garnishing of desserts and salads for plating.
Handle mixing machines and deli slicers per health regulations.
Maintain all HACCP sanitation guidelines on a daily basis.
Perform culinary skills such as cooking, prepping, and cleaning.

Line cook, prep cook vs pantry cook skills

Common line cook, prep cook skills

Kitchen Equipment, 25%
Food Handling, 11%
Culinary, 10%
Customer Service, 10%
Salad Station, 6%
Line Cooks, 6%

Common pantry cook skills

Food Handling, 20%
Cleanliness, 18%
Kitchen Equipment, 18%
Quality Standards, 16%
Fine Dining, 7%
Salad Dressings, 4%

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Food Preparation and Restaurant Industry
Line Cook, Prep Cook
Line Cook, Prep Cook vs Pantry Cook

Updated January 8, 2025

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