Line Cook

Line Cook

What. A line cook turns an order ticket into a plate in minutes, a hundred times a night, to the same standard every time. The kitchen is a factory that runs on knives and timing.

Tools. Chef's knife, paring knife, sheet pans, sauté pans, tongs, thermometer, the mise en place — everything cut, measured and within reach before service.

A day. Prep from 1 pm: stocks, sauces, vegetables, proteins portioned. Service from 5: read the tickets, fire, plate, wipe the rim, call "hands." Break down, clean, log temperatures, restock.

Pay. $30k entry to $55k for a strong line cook; sous chef and chef beyond.

Path. Universal core → knife skills → stocks and sauces → garde manger → meats → international → plating → kitchen operations. Credentials: ServSafe Food Handler, ACF Certified Culinarian.

See it. The historic kitchen line, Gallery G7, and the café — staffed by hospitality students.