What is a line cook?

Line cooks are specialists in a particular type of food. They’re considered head chefs of a specific station and are tasked with making specific dishes, as per the chef’s instruction. Line cooks are part of the brigade de cuisine, also known as the kitchen brigade system, which also includes the commis chef, sous-chef de cuisine, chef de cuisine and chef executif.

What does a line cook do?

Three of the line cook’s main responsibilities are:

• Food preparation. They prepare the ingredients for their specialty.
• Cooking. They grill, fry, sauté or bake.
• Station cleanliness. At the end of their shift, they clean their station.

12 types of line cooks

1. Poissonnier (fish chef )

The poissonnier is an expert in all things fish. They have great relationships with local fishermen or fish merchants, ensuring that they get the freshest merchandise. They prepare all of the restaurant’s fish dishes and in some cases, the sauces that go with them.

2. Friturier (fry chef)

The fry cook handles cooking in oils and fats. This means they can work with any type of food. These types of chefs are usually found at fast food restaurants.

3. Grillardin (grill chef)

The grill chef, like the fry chef, can handle any food that needs to be grilled.

4. Saucier (sauce chef )

In the kitchen brigade system, the saucier reports directly to the sous chef or executive chef. They are responsible for preparing soups, stews, stocks and are masters at creating sauces and gravies for all kinds of dishes.

5. Garde manger (pantry chef )

The pantry chef handles the salads and cold appetizers on the menu, such as paté and cheese spreads. In a buffet setting, they are the masters of presentations. Their specialties are unique and creative decorations, such as ice carvings.

6. Patissier (pastry chef )

The patissier is expert in creating elegant treats, such as chocolates, mousses and petit fours.

7. Rotisseur (roast chef )

Rotisseurs handle all things meats, specifically roasted or braised veal, lamb or other meats. Because they’re in charge of getting the meat they need, they have to form relationships with local butchers and other suppliers. Their style is to slowly cook meats to preserve as much of the flavor as possible.

8. Boucher (butcher chef )

The boucher must prepare the meats and poultry before they’re delivered to the necessary chef stations. They may also handle fish and seafood.

9. Boulanger (baker)

A boulanger is a bread chef. They make basic pastries that require dough and crusts. The roles of patissier and boulanger may overlap.

10. Confiseur (confectioner)

Confiseurs are experts at making candy. They use scientific principles to create these treats and study with masters in the craft.

11. Entremetier (vegetable chef)

The entremetier is the vegetable chef station. However, in larger kitchens, there would be a potager, a soup chef and a legumier, a chef who creates vegetable dishes, working at this station.

12. Chef de tournant (all-purpose chef)

The tournant is an all-purpose chef within the brigade. They have a broad knowledge of how each station operates, giving them the ability to step in when there’s an absence or work overload. The tournant is usually accompanied by a commis, a junior chef.

Main skills needed for line cook duties

Being passionate about cooking is a prerequisite for this position. This helps candidates withstand the grueling schedule and environment. Beyond that, some other fundamentals make applicants viable for the work, such as:

• Understanding the basics of cooking. Cooking is both an art and a science. Candidates must understand the science behind how things are prepared in order to grasp the art of presentation.
• Having some knife skills. Having knife skills is about safety. Sharp knives need less pressure to cut through food. This means cooks can work faster. It’s also important to know how to cut uniformly because it affects both presentation and cooking time.
• Having prior experience in restaurants. Being a graduate of culinary school is not a requirement for being a line cook. It’s perfectly acceptable for candidates to have some kitchen experience and choose to pursue culinary courses at a local college.
• Great communication skills. Line cooks may work at their station for hours at a time, but they need to interact with other chefs to coordinate dishes. They also must be able to collaborate and take direction from the head chef.
• Reliability. Showing up on time prevents back-of-the-house crunch. Candidates with good attendance records and favorable recommendations are a plus.
• Speed and excellent time management. This boils down to preparation. Preparation helps line cooks be fast and efficient during busy times.
• Being able to use back-of-house technology. There are different kitchen technology systems available and if the candidate is familiar with some systems, the learning curve will be less steep.
• Grasping the importance of safe food handling. When it comes to hygiene and sanitation, the potential for foodborne illnesses can be a devastating development for any restaurant or diner. Being able to understand and follow the restaurant’s employee guide on maintaining a clean station is good. However, look for candidates who also possess the appropriate certifications from local, state or national authorities.
• Willingness to do repetitive tasks. There are no shortcuts to being a line cook. It requires doing the same task for hours at a time every day. Candidates must be able to stand for long periods and work quickly.
• Ready to learn. Being a part of a kitchen brigade means being prepared to take on new challenges and learn different types of work in a fast-paced environment without becoming overwhelmed. Long hours standing in intense temperatures isn’t for everyone and those who have some experience will have ways to handle the challenges.

How to Interview Line Cooks

Hiring an experienced line cook can be challenging. Not only is it hard to find talent, but scheduling the interviews can be challenging because they’re often busy. When you’re finally able to schedule the interview, be prepared with a list of questions ahead of time.

During the interview, ask candidates to perform light duties so you can see their technique and evaluate their knowledge and how they handle themselves in a professional kitchen.