Line Cook Reviews
Q: What is it like working as a Line Cook?
Line Cook in 90806:
Pros: The management team.
Cons: Lack of appreciation.
Line Cook in Longmont:
Pros: I like the smallness of the staff. The fact that there is ample time to give the needed attention to the personal needs of each employee. The downside being it means sometimes you are just needed and cannot miss a day. But since one can be known so personally, if time off is needed it WILL be done. We all pull together and support one another. The owners are wonderful characters, and very reasonable people who care about their employees.
Cons: Sometimes the hours are strenuous, but well recognized, and does pay off!
Line Cook in Everett:
"Line cook experience."
Pros: I enjoy the atmosphere and people I work with on a daily basis, and learning new meals with every season, and training new people.
Cons: Unfortunately we are understaffed and it makes the fun and welcoming environment stressful and hard to manage, and hours tend to be scarce in the slow seasons, when kids are in school.
Line Cook in State College:
"Tired of babbysitting college kids."
Be prepared to work/leave your phone in your car or preferably at home.
Line Cook in Dayton:
"Up and down."
Pros: The hours before they got cut.
Cons: How no one is a team everybody has there own hidden agenda people call off you get pushed into closing.
Line Cook in Newburgh:
Pros: Enjoyed the people I worked with.
Cons: Very tedious for the low salary I received.
Line Cook in Chapel Hill:
"Know in Advance."
If you enjoy cooking, research your opportunities for advancement at your current job. Weigh any options that may exist versus going to a new place starting at those positions. The ceiling is very low at most kitchens, so hone the craft and look for opportunities inside and outside your current situation.