Line Cook (Lead or Senior)

Career Guide

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

Enroll in culinary workshops to refine cooking skills.

Seek leadership roles in smaller kitchens to gain supervisory experience.