Line Cook Jobs

Line cook jobs are fast paced and involve a significant amount of focus. Workers prepare meals for restaurant patrons quickly, efficiently, and correctly. They are responsible for setting up stations and preparing food items to be serviced, like butchering meat, making sauces, and chopping vegetables. An individual with a cook job must be accurate as they must cook the different food items for a meal so that they finish at the same time and are ready to be served. Cooks are also sometimes asked to clean kitchen equipment.

Although a high school diploma is not always required since there will be on the job training for line cook jobs from managers, supervisors, or more experienced workers. Prospective job seekers can also seek formal education for food preparation careers at professional culinary institutes and 2 or 4 year college degree programs. The American Culinary Federation provides certification for different levels of chefs.

In 2006, there were around 3 million jobs that were mostly employed in restaurants and other food services establishments. According to the Bureau of Labor Statistics there is a projected 11 percent increase in the employment of cook jobs during the 2006 to 2016. This rate will be almost as fast as the national average for all occupations and can be attributed to the increases in population, demand for convenience, and household income. Employers tend to look for experienced workers for cook jobs with solid resumes. Additional job openings will be created by the need to replace workers that change careers or opt to exit the work force entirely. 

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