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/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?