Line Cook Reviews

Q: What is it like working as a Line Cook?

Line Cook in Monroe:
"Olive Garden."
Pros: Great employees to work with.
Cons: Management making you do more than what your job title says.

Line Cook in Independence:
Pros: I get to make someone happy. I get to satisfy people.
Cons: I get paid minimum wage. It sucks.

Line Cook in Hattiesburg:
"Incredible."
Pros: Interacting with everyone and the positive energy.
Cons: Its cool for the most part. I get along with everyone.

Line Cook in Lincoln:
Don't worry about ticket times. Take it all one order at a time.

Line Cook in Dallas:
"None."
Pros: Its cool, busy place.
Cons: Bodd is very sarcastic.

Line Cook in Pueblo:
"That working side by side with owners would add different dy."
Watch, listen, and learn. Do not be afraid to mess up. Learn from mistakes.

Line Cook in Wyandotte:
"What to expect as a Line Cook."
Every kitchen is a different animal. When you start new somewhere as a Line Cook, you will work from the bottom up. It's best to be well rounded and embrace each station equally. It's fast paced and high stressed. Concentration, focus and teamwork is key. Many station progressions in most kitchens as a Line Cook work in this order over time: Fry Cook, Flat Top, Char Grill, Sauté, and Window.