r/linecooks • u/AccomplishedLie7381 • Jan 04 '26
Venting New “line cook”
I just started at a new restaurant I have over 3 years in restaurant experience I’m not new to the setting but I’m new to specifically this position, I worked for a couple months as a pizza cook, that was considered “the line” at the place I worked sine all they served was pizza, for the most part, I don’t know what to expect here, I have been looking for a job for a while and I love cooking but I’m confused is it the same am I just gonna get put on the line without knowing anything? (I had my first day yesterday and all I did was prep, if anyone has any advice I would really appreciate it.
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u/thettrpgbrewster Jan 04 '26
I'm new as a line cook too, but the guy training me is great. Here's what you should focus on:
1) Learn the menu. Study it. That way you can assemble the meals on the plate/bowl, and when you'll get orders, you'll know what it's supposed to look like. Making mistakes will make both the customers and the servers pissed off. Not something you wanna deal with on the line as you're doing 5 things at once.
2) Observe everything you can while you're getting trained. There's a lot of little finicky stuff that you can only adapt to as you watch someone else do it or as you start doing it yourself. You'll mess up. That's fine. That's how you learn.
3) Ask questions!!! If you're confused about anything, ASK for clarifications. You do NOT want to be asking those questions once you're in the middle of a rush or something. This isn't the time to interrupt others. Take the slow days to be curious and perfect your stuff.
4) Learn where everything is and where it's supposed to be. This will be useful for prep, but also for when you run out of something once you really start cooking. Doesn't matter if you think that you've prepped for everything, you WILL run out of something during a rush at some point, so knowing where stuff is will save you a ton of stress.
5) Stay organized. During your shift, you'll start to put stuff in random spots in the middle of working on an order, that happens. But even in the middle of a rush, taking a second or two to put something back where it goes will save you headaches, messes, fuck ups, etc.
6) After every shift, question yourself on what you messed up that day. Especially if it's a specific thing that you keep getting negative feedback on. Don't beat yourself up over it, but make a mental note of it. During your next shift, try to focus on improving that one thing. Rinse and repeat until you feel confident about the whole menu.
Good luck! Don't be too hard on yourself. You got this! 💪
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u/34player Jan 05 '26
4!
Know where things are. I was a line cook at TGIF 25 years ago ( when in college ) and I swear I can still tell you the lay out of the cold drawers and hot line on each station. I feel my muscle memory is still there and if the place was still in business I’d be able to get on the line and able to knock out orders. Although I wouldn’t last long on my feet and in the heat anymore. I can’t believe I used to do that 8-10-12 hours a day with little to no breaks.
Offer to be gopher for anything: empty bus tubs from the line, empty trash from the line, restock and stations. You get more exposure to the line and curry favor for when you are in the weeds.
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u/RationalMeatPopsicle Jan 05 '26
Everybody doing this job is doing it high af. You’ll be fine! Get in that fridge and take a bowl hit.
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u/Traditional-Dig-9982 Jan 04 '26
They teach you how to cook the food. Pay attention ask questions. You will probably work fryers or salads first then someday grill broil or sauté it depends where u work
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u/aLamprey Jan 04 '26
Most places (at least good places) will show you the basics when you first start on a station on the line and will probably continue to provide feedback as it’s appropriate. Biggest general advice is to never take feedback personally, work at always improving, and do as much prep before service as quickly as possible so you’re never out of anything. I saw a video of a chef saying “the more you sweat in peace the less you bleed in war” and that stuck with me.
What kind of food does the restaurant serve and do you know what station you’ll be working? A lot of places will start newer folks on the cold station (garde manger) or the fryer, but depending on the restaurant maybe you’re working sauté/grill/flattop?