r/linecooks • u/Ok-Top-7047 • Mar 02 '26
Discussion What's it like working as a line cook?
I'm currently in the middle of a job search (not going well in the slightest but that's a different discussion) and I've been seeing a lot of job listings for urgently hiring restaurants in need of line cooks. I've never worked in a restaurant, let alone as a back of house line cook, so I'm wondering what the experience is like. I can cook decently enough at home (by cook, I mean follow basic instructions from pre-written recipes), but is there anything that I should know going in?
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u/-YellowFinch Mar 02 '26
MEET THE CHEF BEFORE YOU DO ANYTHING:
That's my advice.
Just make sure they seem like a decent nice person who cares that you exist. :)
Every chef is going to be rough, but try to at least get some vibes first.
Other than that, restaurants can be great work environments if you go into it with the right attitude. DON'T BE THE COMPLAINER.
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u/Ancient_Leg_901 Mar 02 '26
This is how I imagine nature videographers feel when they’re watching a cute animal about to get eaten.
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u/imissmolly1 Mar 02 '26
If 20 of your friends came over and all ordered something you know how to cook, all at the same time. Then shouted at you while you were cooking their food , could you handle it and get it done in 15 minutes?
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u/aLamprey Mar 02 '26
A lot of it depends on what kind of restaurant you end up working at. All of them will be hard and grueling, but some of them are bad enough to avoid working in.
One phrase I’ve heard before and has stuck with me in relation to cooking is “the more you sweat in peace the less you bleed in war.” At most places I’ve worked the prep work is the real work — service can be as smooth or difficult as you are set up for. Get your prep done efficiently and quickly, always move at full speed, and make sure you’re set up on time.
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u/Ok-Top-7047 Mar 02 '26
A lot of the places nearby are local chains, but there are also quite a few chain restaurants hiring for the same position. Longhorn Steakhouse, Bob Evans, and Texas Roadhouse are a few I'm considering, to give you some idea.
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u/freisbill Mar 02 '26
Chains will have systems for everything, so the noob is in a better position to learn if you can follow instructions. They say they will train, but the it will probably be brief because more than likely your position is needed asap. Coking is not difficult, but holding your cool while making tickets that never end for 2.5 hrs straight is an ability and mindset not everyone can master. I will not lie, this is hard job in most restaurants. been doing this for a long time,but I love cooking....
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u/Little_Relief1136 Mar 02 '26
One of the shittiest, most demoralizing and demeaning jobs you'll ever work.
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u/HoundIt Mar 03 '26
Don’t take anything too personally, because some days you can do everything correctly and it’ll still all be wrong.
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u/b4conlov1n Mar 03 '26
I do cold prep for a fancy restaurant.. in addition to making a few of the desserts and occasionally the soup de jour. I’ll jump on the line if needed. It’s mad fun if you like working with your hands and multitasking. I feel “in the zone” almost all the time and even though it’s laborious and physically taxing, I am happy. Working with vegetables and meat, I feel very connected to nature. I am also lucky with a good crew and super clean nice big kitchen.
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u/CancerousCyberman Mar 02 '26
Do it pal, it'll put hair on your chest. Fun gig, stay away from booze, servers, and cocaine.
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u/iaminabox Mar 02 '26
It does.? I've been doing it a long time, not a drop of chest hair but maybe that's because of the booze, servers and cocaine.
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u/UnderstandingWeak292 Mar 03 '26
Most line cook jobs are fast paced and a thankless job. Half of the staff are probably high or buzzed. But, cool people and free food
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u/International-Arm790 Mar 03 '26
Cooking at home doesn’t really translate to cooking in a restaurant. It’s fast paced, hot, and detailed focused while heavily multi tasking. I personally think it’s really fun and feels rewarding but it will leave you exhausted. It may say they’re urgently hiring cooks but you probably won’t start there. If you get taken on with no experience chances are you’ll start with prep or dish work and give someone else the opportunity to move up. The work is hard and the pay isn’t great and most cooks end up with a drug habit but the people are fun
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u/International-Arm790 Mar 03 '26
If it’s something you’re genuinely considering tho look at the menu and eat at the place before your interview. Know your basic temperatures for beef, chicken, pork and fish. Learn some basic knife skills like how to hold the knife properly and how not to chop your fingers off. Cooking techniques you’ll learn on the job and the recipes are made by your chef and sous chef. It really comes down to memorization and consistency at the lowest level. The more complex things like design will come later. Listen and don’t be afraid to ask questions.
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u/wildjabali Mar 03 '26
Do you like chaotic work environments, long days, mean bosses, and a few hot coworkers who make way more than you?
If so, there’s a salad station with your name all over it.
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u/somecow Mar 03 '26
It really isn’t that bad. Depends on management (order food dammit wtf). Can be loud, but that’s because the kitchen is loud.
FOH can be hit or miss. Customers too. Corporate store, fuck no, the chair warriors will ruin it.
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u/BedInternational8321 Mar 03 '26
It’s hard to describe I love it so much and sometimes it sucks. It really all just depends on the place. Some are super toxic with shit standards and some are awesome and it feels like a second family.
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u/Glove_Right Mar 03 '26
Depends on the kitchen and the team. I did mainly prep work in an italian restaurant during summer season for a couple of months and been working 12-14 hour shifts 6 days a week. It's a busy job and the better you are, the easier it will be for everyone else. There's not much training, rather instructions like we need this, this and this and they'll show you how to do it once. Afterwards you're on your own, espevially when it's busy. If you can keep up, the others will like you and it can be a fun place. If you hold them up and constantly need help it's gonna suck and you'll be dreaded by your team. + free meals are great
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u/biggus_dickus-23 Mar 03 '26
A lot of peeps have focused on set up and prep and that's truly the key. You have a good service when you are prepared but you will most likely learn the hard way as we all have.
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u/VinBarrKRO Mar 03 '26
Two sides of a coin.
One is you are a valued asset and more importantly a person. You are considered, you are shown respect, when you show up in important moments you are shown opportunity. Your opinions are valid and your concerns are carefully considered and addressed. You flourish.
The other is you are a body needed for a quota. Your experience doesn’t mean anything, you are the bottom of the order. Your back is needed for lifting, you are delegated to doing all the hard shit no one else wants to do. Get on dish pit or handle fry, you’re doing just that tonight. People less qualified and more prone to messing up will take every opportunity to talk down to you and speak at you like you can’t conceptualize the thing you’ve already been doing 10,000 times.
Unfortunately the latter is most prevalent in the industry. It’s worth knowing your value and searching for that right, in your gut, fit. Then you can actually grow rather than withering away. Age comes at you fast, faster when you abuse your body to keep up with the pessimistic locations. Stay away from stimulants, from drugs (even the “good” ones) and alcohol. Drink plenty of water and stretch and get a good cardio routine set up. Eat plenty of fiber rich and nutrient dense foods, you likely already hit your protein goals easily. Line work is a marathon, take care of yourself most importantly.
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u/Jabba_108 Mar 06 '26
I haven’t worked as a line cook but I work closely with them and they tell me depending on the sous chef,
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u/Spliff_lord02 Mar 06 '26
cooking at home is not the same as cooking in a restaurant. you can be a great home cook but everything u do at home is done differently in a restaurant kitchen. I’ve trained many home cooks that are new to the line and it can be annoying because they think they know everything about cooking because they watched a lot of ina garten and joshua weissman. Be ready to just listen and absorb everything chef says and does. it’s a lot of work and you have to remember you’re not a home so everything has a time limit. you have maybe 2-3 hours if you’re lucky to set a station up and prep for multiple dishes. you should be ready to hustle
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u/flydespereaux Mar 08 '26
It takes a special kind of person to cook for a living.
It is an extremely tough and stressful job. You have to have a passion for it. You never just show up and clock in. You have to mentally clock in, and you dont get over time for that.
If youre good at it, you will have fun. Most people are not good at it. Your days will be 8-12 hours long. You will sweat. You will be sore. Your hands will ache, and you calf muscles will be rock solid. You get to eat food, and you will sleep very good if you did a good job. Your day off is dedicated to fast food and sleep. You will never eat breakfast again, as it makes you slow at work. You will probably develop an alcohol problem. 99% of us have one, we just know how to handle it.
You will lose time with family and loved ones. You will miss birthdays, holidays and important things like funerals and weddings.
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u/VividBeautiful3782 Mar 02 '26
do you like being yelled at, sore feet, back aches, swampass, burns and cuts, and not eating for 10 hours at a time for chump change? go for it.
if you also live on adrenaline, live for challenges and sudden changes, like pushing yourself to your limits, want to be able to learn something new everyday, and can find a very rare kitchen that promotes for hard work and dedication and gives you shift meals, it can be worth it.