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What to Look for in a Line Cook: How to Hire & Retain the Best for Your Restaurant


Dana Krook

Line cooks – also known as chefs de parties – are the linchpins of your back-of-house restaurant operations. They keep the kitchen running efficiently and feed your guests, all while facing the pressures of the kitchen.

Finding qualified staff is one of the most important components of running a restaurant, but it can also be the biggest struggle. This guide will help you find the most talented line cooks for your restaurant and teach you how to keep them happy.

In this article you’ll learn: 

  • What a line cook is
  • What to look for when hiring a line cook
  • How to retain quality line cooks
smiling line cook

What is a Line Cook?

Line cooks are the chefs responsible for operating a single station at a restaurant. Line cook stations are typically divided by type of food (such as butcher, fish, vegetable, etc.) or by preparation method (sauté, roast, grill, etc.).

Line cooks are typically responsible for their stations from start to finish, from making sure the supplies are fresh to preparing ingredients to cooking. In larger restaurants, a line cook may have several assistants working under them.

Other common names for line cooks are “chef de partie” and “station chef.”

Types of Line Cooks (Brigade de cuisine)

In the restaurant world, pecking order matters.

The following is the brigade de cuisine, or restaurant hierarchy, for line cook positions. You’ll learn common types of line cooks, their French names (which are often used in fine dining establishments), and their responsibilities.

Sauté cook (saucier): On top of sautéeing all dishes that need sautéeing (obviously), this line cook is also responsible for preparing the sauces that accompany those dishes, preparing hot appetizers, and (sometimes) preparing fish dishes. The saucier is the most coveted and esteemed line cook position. 

Roast cook (rotisseur): On top of braising and roasting meats, the roast cook is also responsible for preparing the sauces that accompany these dishes. At large restaurants, this may role may be broken down even further:

  • Fry cook (friturier): Responsible for frying dishes.
  • Grill cook (grillardin): Responsible for grilling dishes.

Butcher (boucher): Responsible for butchering – and sometimes breading – meats.

Fish cook (poissonnier): Responsible for butchering, creating sauces for, and cooking fish.

Appetizer cook (entremetier): Responsible for preparing soups, pastas, and vegetables, in addition to hot appetizers. This role is typically referred to as “vegetable cook” when there is no legumier (see below). At large establishments, it’s common to have also have:

  • Vegetable cook (legumier): At large restaurants, this cook is responsible for preparing vegetables.
  • Soup cook (potager): At large restaurants, this cook is responsible for preparing soups.

Pantry cook (garde manger): Responsible for preparing cold dishes such as charcuterie, salads, cold hors d’oeuvres, etc. 

Roundsman, swing, or relief cook (tourant): Responsible for assisting various stations throughout the kitchen or filling in as needed.

Pastry chef (patissier): Responsible for preparing baked goods, pastries, and desserts. At large restaurants, the pastry chef will have a team consisting of:

  • Baker (boulanger): Responsible for baking breads and cakes.
  • Confectioner (confiseur): Responsible for making candies and small cakes.
  • Cold dessert chef (glacier): Responsible for preparing cold and frozen desserts like ice cream.
  • Decorator (décorateur): Responsible for making and decorating cakes and decorative baked goods for display.

The types of line cooks you need will depend on what kind of restaurant you have. A classic French restaurant may employ all of the above, while a restaurant with a smaller menu may have more limited staffing needs.

Line Cook vs. Prep Cook vs. Short Order Cook

It’s a full-time job just to keep it all straight.

Since there are so many of them, job titles in the culinary world can get confusing – especially when the responsibilities overlap. Let’s clarify the differences between a line cook, prep cook, and short order cook.

  • Line cooks have more experience and responsibilities than prep cooks and short order cooks, and are therefore above them in the kitchen hierarchy. 
  • Prep cooks assist line cooks in preparing their stations and ingredients. A prep cook may make sauces, chop produce, and portion out ingredients so that a line cook can simply take the items over to their station. 
  • Short order cooks usually work at fast food restaurants and are responsible for making foods that don’t require much preparation or technical skill. Unlike line cooks, who focus on one station, short order cooks are versatile and are expected to work various stations.

Knowing the differences between a line cook, prep cook, and short order cook will help you attract the right talent for the role you’re trying to fill.

head chef with line cooks behind him

Chef vs. Cook

On top of confusing job titles, the words “chef” and “cook” are often used interchangeably, which can make it difficult to decipher the differences between their roles. 

Traditionally, the title chef refers to someone who manages the back-of-house team. A kitchen could have several chefs, including the executive chef (chef de cuisine) and sous chef (second in command).

If a chef is responsible for managing the back-of-house team, cooks are responsible for the cooking. A kitchen’s cooks work together to execute the chef’s vision and prepare food for guests.

A quick way to remember:
Chef = Management
Cook = Execution

How to Hire a Rockstar Line Cook

How do you reel in the best line cook talent, hook, line, and sinker?

Now that you understand what a line cook is and what types of line cooks you may need to recruit, it’s time to learn how to find – and keep – rockstar line cooks for your restaurant. 

We’ll explain:

  • How to craft the perfect line cook job description
  • What to look for in your line cook candidates
  • How to retain great line cooks

How to Craft the Perfect Line Cook Job Description

Finding the most talented line cooks for your restaurant requires attracting the right candidates with a specific job description that outlines the role’s duties and the ideal candidate’s qualifications.

Line Cook Duties

The role of a line cook goes far beyond just cooking. Here are some responsibilities you should include in the job description for a line cook for your restaurant.

  • Food safety and hygiene: Line cooks need to be able to maintain clean food stations to ensure food safety standards. Line cooks also work in tandem with your food safety management system to monitor expiration dates and inventory at their stations.
  • Food preparation: If your restaurant doesn’t employ prep cooks, your line cooks will be responsible for preparing ingredients at their stations. This could include chopping ingredients, making sauces, or portioning ingredients into uniform serving sizes. 
  • Cooking: A line cook’s main duty is to cook the menu items that their station is responsible for. Beyond simply preparing the food by following your restaurant’s recipes, line cooks must prepare food in a consistent and timely fashion.
  • Communication and teamwork: Line cooks are expected to communicate effectively with their team, manager, and front-of-house staff. They must be able to coordinate with other line cooks to make sure that meals come out warm, consistent, and on time. Line cooks are also expected to perform other duties asked of them by management.
line cook plating a dish

Line Cook Skills and Qualifications

When listed on a job description, the following line cook qualifications and skills should help you attract the best talent in your area.

  • Experience: Successful job postings for line cooks specify how much experience you expect your line cooks to have. Start with the phrase, “Previous experience cooking at a restaurant required,” and fine tune it from there. You could require candidates to have a certain number of years of experience, a degree from culinary school, or experience working in a certain type of restaurant (fine dining, etc.).
  • Physical abilities: The job of a line cook is physically active. Make sure candidates can stand for long periods of time, are able to lift heavy objects like boxes of supplies, and can bend over frequently to grab ingredients.
  • Soft skills: A line cook’s success depends on so much more than their ability to cook. Listing some or all of these soft skills in your job listing will guide you to the right candidate:
    • Works well under pressure and maintains a professional attitude
    • Passionate about the mission of your restaurant
    • Consistent in dish preparation, timeliness, and attitude
    • Works quickly with few errors
    • Organized and clean

An effective line cook job description will help you build a strong pool of qualified candidates and review their applications to find the right fit.

What to Look for when Reviewing Line Cook Job Applications

From the resume to the interview to the reference check, there are a few key things to keep in mind when hiring line cooks for your restaurant.

What to Look for in a Resume when Hiring a Line Cook

A line cook’s resume should indicate that they meet most of the requirements in your job description. But beyond the obvious, you should also look at:

  • Length of time at previous jobs: If a candidate hops around jobs every few months, this could indicate a problem with skill, commitment, or attitude – or even all three.
  • Specialization: Does the candidate specialize in a certain type of cuisine or station? A specialist may be a better fit for your restaurant if you specialize in a type of cuisine or fine dining. On the other hand, a generalist might be the right way to go if you need someone who can cover a variety of stations.
  • Mobility: Has the candidate worked as a line cook for the past decade, or did they start as a dishwasher and work their way up the ranks? Job mobility shows an ambitious, hardworking employee, but it could also indicate someone who may have ambitions beyond your current employment needs, someone who may not want to work as a line cook for as long as you may need them. Will your restaurant support professional development and/or have room for promotions in the back of house? On the other hand, a candidate who has stayed in the same role for a long time may be complacent. Ask the candidate where they see themselves in five years, but also have a good sense of the response you’re looking for before you do.

Reading resumes will give you a basic understanding of a line cook candidate’s aptitude, but it’s not enough to determine whom to hire. You’ve got to be ready to go a little deeper.

What to Ask a Line Cook in a Job Interview

After you’ve selected the top line cook candidates based on their resumes, you need to interview them to get a better idea of their skills, personality, and work ethic to narrow down your selection.

Not sure where to start? Here are some line cook job interview questions to get you talking:

  • Why do you want to work at my restaurant?
  • Why did you leave your previous role?
  • Where do you want to be in five years?
  • Tell me about a time you made a mistake at your previous job. How did you handle it?
  • What’s your favorite part of cooking? Your least favorite?
  • What kind of schedule are you looking for?

On top of some of these universal questions, ask each candidate specific questions related to their resume and previous experience.

What to Ask References when Hiring a Line Cook

When you’ve decided to move on with a candidate or two, you’ll want to ask for references. Talking to a candidate’s references should help you confirm that you’ve made the right pick – or reveal any red flags you may not have caught earlier in the hiring process. 

Talking to a previous manager at a restaurant will give you the most useful information. Here are some questions you should ask references:

  • What is your relationship to the candidate?
  • Can you confirm their employment, role, and salary?
  • Why did the they leave this job?
  • What’s it like to work with them?
  • Would you hire this candidate again? Why or why not?

You can find more great tips for checking references from Harvard Business Review.

line cook talking to a restaurant manager in a suit

How to Retain a Great Line Cook

You’ve gone to a lot of trouble to hire a fantastic team of line cooks – don’t risk losing them to the competition!

With high turnover rates costing the restaurant industry lots more money each year, you need to work hard to stay ahead of the high turnover trends. 

The good news? There are some simple things you can do to make your line cooks happy in their jobs, so that they work for you as long as possible – and aren’t tempted when the competition comes knocking.

  • Competitive pay: Paying your line cooks competitively will keep them from looking for other opportunities. Online tools like Payscale can give you insight into what your competitors are paying their line cooks.
  • Great culture: Do your employees love their jobs or hate coming to work? Creating and codifying a team culture will help keep your staff happy by setting precedents for good behavior. 
  • Consistent hours: Be respectful of your line cooks’ time by providing them with consistent work schedules. Consistency will help them plan their lives outside of work, which will make them happier, which will lead to better performance in the kitchen. An employee scheduling tool like 7shifts makes scheduling easy for you and your employees.
  • Incentives and promotions: Create goals for your line cooks to work towards by giving them opportunities for upward mobility and, in the short term, incentives for stellar performance. 
  • Training: By providing your line cooks with professional development opportunities, they’ll be able to perform at their best level at your kitchen.

Use this knowledge, follow these tips, and you’ll be able to hire and retain the top line cooks in your city. 

For more resources for hiring a rockstar line cook, check out:

Dana is the Content Marketing Manager at TouchBistro, sharing tips for and stories of restaurateurs turning their passion into success. She loves homemade hot sauce, deep fried pickles and finding excuses to consume real maple syrup.

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