A line cook prepares the food that guests see on the plate. Line cooks work a station in a restaurant kitchen, season and cook dishes to order, keep food safe and keep pace with a busy dinner rush alongside the rest of the kitchen team.
This guide explains what line cooks do each day, the skills and requirements employers expect, the working conditions, what line cooks earn and how to become one.
The BLS has no separate line cook profile, so salary and outlook figures use its profile for cooks, with restaurant cooks shown where the data is available.
Duties and work conditions come from ONET. All numbers come from the U.S. Bureau of Labor Statistics and ONET unless noted.
Employer rules vary, so read each posting before you apply.
Quick jump: Daily dutiesSkillsRequirementsQualificationsWork environmentSalaryOutlookCareer pathHow to becomeJob facts
Line Cook Daily Duties and Responsibilities
Duties change by restaurant, but most shifts follow the same flow: set up, prep, cook, plate and clean.
| Part of the day | Typical duties |
|---|---|
| Before service | Check ingredient freshness, rotate stock and set up the station |
| Prep | Wash, peel and cut ingredients, weigh and measure recipes and portion food |
| Service | Cook orders on the grill, fryer, stove or oven, plate and garnish dishes and pass them to servers |
| During the rush | Handle several orders at once and help other cooks during emergencies or rush periods |
| Quality checks | Test foods for doneness and keep foods at the correct temperature |
| Cleaning | Clean equipment, work surfaces and serving areas and store food safely |
| End of shift | Label and store leftovers, restock the station and report supply needs |
Here is the full list of line cook duties and responsibilities, based on O*NET:
| Duty | What it means on the job |
|---|---|
| Control temperatures | Store and cook food at the correct temperature by regulating ovens, broilers, grills and roasters |
| Clean and inspect | Inspect and clean food preparation areas, equipment, work surfaces and serving areas |
| Plate and serve | Portion, arrange and garnish food and serve it to waiters or patrons |
| Check freshness | Check quality, track old and new items and rotate stock |
| Season and cook | Season and cook food according to recipes or personal judgment and experience |
| Coordinate staff | Coordinate and supervise the work of kitchen staff |
| Cook by method | Bake, roast, broil and steam meats, fish, vegetables and other foods |
| Measure and mix | Weigh, measure and mix ingredients according to recipes |
| Turn and stir | Turn or stir foods to ensure even cooking |
| Test doneness | Observe and test foods to determine if they have been cooked sufficiently |
| Help in a rush | Substitute for or assist other cooks during emergencies or rush periods |
| Prep produce | Wash, peel, cut and seed fruits and vegetables |
| Bake | Bake breads, rolls, cakes and pastries |
| Carve meats | Carve and trim meats for hot or cold service or for sandwiches |
| Prepare starters | Prepare relishes and hors d’oeuvres |
| Butcher | Butcher and dress animals, fowl or shellfish, or cut and bone meat prior to cooking |
| Estimate usage | Estimate expected food consumption and requisition or purchase supplies |
| Plan menus | Consult with supervisory staff to plan menus, considering costs and special event needs |
| Price items | Plan and price menu items |
| Keep records | Keep records and accounts |
Line Cook Skills
Kitchens look for cooking skill and for the speed, accuracy and teamwork that keep service moving.
Hard skills
| Skill | How you use it |
|---|---|
| Cooking methods | Grilling, frying, sauteing, roasting, broiling, baking and steaming |
| Knife skills | Washing, peeling, cutting and carving with proper technique (BLS) |
| Recipe following | Weighing, measuring and mixing ingredients precisely |
| Food safety | Correct storage, cooking temperatures and sanitation |
| Station setup (mise en place) | Preparing and organizing ingredients before service |
| Plating | Portioning, arranging and garnishing dishes |
| Inventory | Rotating stock and estimating supply needs |
| Software | O*NET hot technologies include Microsoft Excel, Microsoft Office, Microsoft Outlook and Microsoft Word |
Soft skills
| Quality | What the data says |
|---|---|
| Attention to detail | BLS: listening to orders and following recipes precisely |
| Dexterity | BLS: good hand-eye coordination and proper knife skills |
| Physical stamina | BLS: standing for long periods, working near hot stoves and cleaning |
| Sense of taste and smell | BLS: judging whether dishes will please customers |
| Critical thinking | O*NET essential skill |
| Time management | O*NET transferable skill |
| Teamwork | O*NET: 51% say working with a team is very important |
| Decision making | O*NET: 59% make decisions every day |
Line Cook Position Requirements
| Requirement | What to expect |
|---|---|
| Education | Formal education is typically not required, though employers may require or prefer a high school diploma (BLS) |
| Culinary programs | Optional; programs generally last a few months to 2 years (BLS) |
| Training | Most learn on the job, starting with kitchen basics and workplace safety (BLS) |
| Apprenticeship | Typically about 1 year, with a minimum age of 17 and a high school diploma or equivalent (BLS) |
| Food handler’s card | Some states and localities require one (BLS); check local rules |
| Experience | Many restaurant cooks start as kitchen helpers or food preparation workers, then become assistant or line cooks (BLS) |
| Physical ability | Standing for long periods and working near hot stoves (BLS) |
| Job Zone | O*NET places the job in Job Zone 1 to 2, very little to some preparation needed |
Requirements vary by state and employer, so read each posting closely before you apply.
Line Cook Qualifications
Requirements are the minimum to apply. Qualifications are what make a candidate stand out.
| Qualification | What employers look for |
|---|---|
| Minimum qualifications | Availability, basic kitchen skill and a food handler’s card where required |
| Restaurant experience | Time on the line in a busy kitchen |
| Station experience | Grill, fry, saute, pantry or breakfast stations |
| Culinary training | A culinary or vocational program or apprenticeship |
| Speed and consistency | Cooking many orders at once to the same standard |
| Food safety knowledge | Temperature control, cross-contact and sanitation |
| Cross-training | Ability to cover several stations |
| Professional certifications | Optional certifications that can lead to higher-level or higher-salary roles (BLS) |
Line Cook Work Environment
The BLS says cooks stand for long periods and work under pressure in a fast-paced setting. Hours may include early mornings, late evenings, weekends and holidays.
| Work condition | What cooks report (O*NET) |
|---|---|
| Protective equipment | 93% wear common protective or safety equipment every day |
| Standing | 81% stand continually or almost continually |
| Indoors | 92% work indoors in a controlled environment every day |
| Using hands | 76% use their hands to handle, control or feel objects continually or almost continually |
| Repetitive motions | 63% make repetitive motions continually or almost continually |
| Teamwork | 51% say working with a team is very important |
| Decisions | 59% make decisions every day |
| Heat and cold | 33% are exposed to very hot or cold temperatures every day |
| Burns and cuts | 21% are exposed to minor burns, cuts, bites or stings once a month or more |
| Safety responsibility | 40% report a very high responsibility for the health and safety of other workers |
| Schedule (BLS) | Hours may include early mornings, late evenings, weekends and holidays; most work full time, though part time is common |
| Pace (BLS) | Cooks stand for long periods and work under pressure in a fast-paced setting |
Where cooks work
| Industry (BLS) | Share of cook jobs |
|---|---|
| Food services and drinking places | 76% |
| Healthcare and social assistance | 7% |
| Educational services | 5% |
| Traveler accommodation | 3% |
| Amusement, gambling and recreation | 2% |
Line Cook Salary
The BLS reports a May 2025 median salary of $36,640 a year, or $17.62 an hour, for cooks, and $17.98 an hour for restaurant cooks, compared with $24.51 an hour for all occupations. The BLS says salary is usually highest in upscale hotels and restaurants and in major metro and resort areas. Your salary depends on your state, restaurant, station and experience.
| Measure (May 2025 BLS wage data) | Salary |
|---|---|
| Lowest 10% earned | Less than $12.85 an hour |
| Median | $36,640 a year ($17.62 an hour) |
| Highest 10% earned | More than $22.84 an hour |
| Restaurant cooks (median) | $17.98 an hour |
| All occupations (median) | $24.51 an hour |
Median hourly salary by industry (all cooks)
| Industry | Median salary (May 2025, hourly) |
|---|---|
| Traveler accommodation | $21.35 |
| Amusement, gambling and recreation | $18.56 |
| Healthcare and social assistance | $18.35 |
| Food services and drinking places | $17.48 |
| Educational services | $17.22 |
Line Cook Job Outlook
The BLS projects employment of cooks to grow 7% from 2025 to 2035, much faster than the 3% average for all occupations, adding about 183,200 jobs to the 2,705,800 jobs in 2025. Restaurant cooks are projected to grow 12%, adding about 171,400 jobs. About 393,200 openings a year are expected across all cooks. A growing population and more dining out, takeout and delivery drive demand, and managers and chefs need experienced cooks for quality meals.
Line Cook Career Path
The BLS says many restaurant cooks start as kitchen helpers or food preparation workers, then move to assistant or line cook roles. O*NET lists related titles such as grill cook, fry cook, prep cook, banquet cook and saucier. With experience, line cooks can move toward lead cook, sous chef, chef and kitchen management roles. Related careers include:
| Related job | Typical entry education | Median salary (May 2025) |
|---|---|---|
| Chefs and head cooks | High school diploma or equivalent | $62,470 |
| Food service managers | High school diploma or equivalent | $69,390 |
| Bakers | No formal credential | $37,160 |
| Food preparation workers | No formal credential | $35,320 |
How to Become a Line Cook
- Start in the kitchen. Many line cooks begin as kitchen helpers or food preparation workers.
- Learn on the job. Master kitchen basics, knife skills and workplace safety.
- Consider culinary training. Programs run from a few months to 2 years, and apprenticeships last about 1 year.
- Get a food handler’s card. Some states and localities require one.
- Learn stations. Practice grill, fry, saute and pantry work and keep up with the rush.
- Add certifications. Optional professional certifications can lead to higher-level or higher-salary roles.
Is this job right for you?
- Do you enjoy cooking and working with your hands?
- Are you comfortable on your feet near hot stoves?
- Can you work evenings, weekends and holidays?
- Do you work well in a fast-paced team?
- Do you want a field with about 393,200 openings a year?
Line Cook Job Facts at a Glance
| Quick fact | What to know |
|---|---|
| What line cooks do | Season and prepare foods such as entrees, soups, salads and desserts, usually by individual order in a restaurant kitchen (BLS; O*NET) |
| Median salary (May 2025) | $36,640 a year, or $17.62 an hour, for cooks; restaurant cooks $17.98 an hour (BLS) |
| Jobs in 2025 | About 2,705,800 cooks, including 1,417,500 restaurant cooks |
| Job outlook, 2025 to 2035 | 7% growth, much faster than average; restaurant cooks 12%; about 393,200 openings a year |
| Education | Formal education typically not required; employers may prefer a high school diploma (BLS) |
| Training | Most learn on the job; culinary programs run a few months to 2 years; apprenticeships about 1 year (BLS) |
| Certification | Some states and localities require a food handler’s card (BLS) |
| Common job titles | Line cook, back line cook, grill cook, fry cook, prep cook, breakfast cook, banquet cook, saucier (O*NET) |
Frequently Asked Questions
What does a line cook do?
Line cooks prepare food at a kitchen station, usually by individual order. They check ingredients, measure and season, cook on the grill, fryer, stove or oven, plate dishes, keep temperatures safe and clean their station.
What are the main duties of a line cook?
Setting up the station, prepping ingredients, following recipes, cooking and testing food, plating and garnishing, controlling temperatures, rotating stock, cleaning and helping other cooks during rushes.
What skills does a line cook need?
Cooking methods, knife skills, recipe following, food safety and plating, plus attention to detail, dexterity, stamina, a sense of taste and smell, time management and teamwork.
What education do you need to be a line cook?
Formal education is typically not required, though employers may prefer a high school diploma. Most cooks learn on the job, and culinary programs run from a few months to 2 years.
Do line cooks need a certification?
Many states do not require certification, but some states and localities require a food handler’s card. Other certifications can lead to higher-level or higher-salary roles.
How much do line cooks make?
The BLS median salary for cooks was $36,640 a year ($17.62 an hour) in May 2025, and restaurant cooks earned a median of $17.98 an hour. The lowest 10% of cooks earned less than $12.85 an hour and the highest 10% more than $22.84 an hour.
Where do line cooks work?
Restaurants and other food services and drinking places employ 76% of cooks, healthcare and social assistance 7%, educational services 5%, traveler accommodation 3% and amusement, gambling and recreation 2%.
What is the job outlook for line cooks?
The BLS projects 7% growth for cooks from 2025 to 2035, much faster than average, and 12% for restaurant cooks, with about 393,200 openings a year across all cooks.
What are the hours like?
Hours may include early mornings, late evenings, weekends and holidays. Most cooks work full time, though part time is common, according to the BLS.
How do you move up from line cook?
Many cooks gain experience on several stations and move into lead cook, sous chef or kitchen supervisor roles. The BLS lists chefs and head cooks and food service managers as related careers.
Conclusion
A line cook turns recipes into great meals, one order at a time. With kitchen experience, strong food safety habits and a steady pace, you can build a lasting career in a field the BLS expects to grow much faster than average. If you are ready to apply, use the resources below to prepare.
Related Reading
- Cook resume sample
- Line cook cover letter examples
- Line cook resume objective examples
- Lead line cook resume sample
Sources: U.S. Bureau of Labor Statistics, Occupational Outlook Handbook: Cooks. O*NET OnLine, 35-2014.00 Cooks, Restaurant. Requirements vary by state and employer; check the posting before you apply.