A Lead or Senior Line Cook is responsible for overseeing the preparation and cooking of meals in a restaurant or food service setting. This role requires managing kitchen staff, ensuring high-quality food production, and maintaining a clean and efficient kitchen environment.
Key Responsibilities
Supervise kitchen staff and coordinate food preparation activities.
Ensure food quality and presentation meet restaurant standards.
Manage inventory and order supplies as needed.
Maintain cleanliness and organization in the kitchen.
Collaborate with the head chef to create new menu items.
Top Skills for Success
Culinary Expertise
Leadership
Time Management
Attention to Detail
Team Coordination
Career Progression
Can Lead To
Sous Chef
Kitchen Manager
Transition Opportunities
Head Chef
Restaurant Manager
Common Skill Gaps
Often Missing Skills
Advanced Culinary TechniquesInventory Management
Development SuggestionsTaking advanced culinary courses and gaining experience in inventory management can help bridge these gaps. Additionally, seeking mentorship from experienced chefs can provide valuable insights and skill enhancement.
Salary & Demand
Median Salary Range
Entry Level$30,000 - $35,000
Mid Level$35,000 - $45,000
Senior Level$45,000 - $55,000
Growth Trend
The demand for experienced line cooks remains steady as the food service industry continues to grow, with opportunities for advancement in larger establishments and diverse culinary settings.
Companies Hiring
Major Employers
Restaurant ChainsCatering Companies
Industry Sectors
HospitalityFood Service
Recommended Next Steps
1
Enroll in culinary workshops to refine cooking skills.
2
Seek leadership roles in smaller kitchens to gain supervisory experience.
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