by:Alissa Marrapodi

Job Description:

A chef de partie, better known as a line cook, oversees a particular area of a kitchen. Every restaurant differs on the specific responsibilities of a line cook; however, generally, line cooks operate a specific area of the kitchen, such as grill, fry, cold foods, etc. and report to the head cook. Operations can vary from preparing foods to cooking foods in a myriad of methods; and, depending on the kitchen, the line cook may oversee a small staff or work independently at an assigned kitchen station.

From small diners and large five-star restaurant to country clubs and resorts, line cooks have a large selection of restaurant and food establishments to choose from.

It is a high-stress, fast-pace job; line cooks are responsible for coordinating with the entire kitchen to ensure food is sent out on time. They often work on multiple orders at a time in busy, high-demand timeframes. Line cooks must work efficiently, in a team environment, while being on their feet for long periods of time.

Education and Training:

Typically, no schooling is required to become a line cook. However, to advance to higher positions, such as a head chef, sous chef or kitchen manager, certification is required; thus, attending a culinary school would be beneficial.

Salary and Job Outlook:

According to the Bureau of Labor Statistics (BLS), chefs, cooks and food preparation workers held 3.1 mill

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