Kitchen Confidential: Adventures in the Culinary Underbelly

Line cooking refers to the practice of preparing and cooking food along specific stations of a “line” in restaurant kitchens. Although not considered part of the line, prep cooks are the first step in the meal preparation process in professional kitchens. Prep cooks chop, sort, measure, and portion ingredients. If a particular day’s special calls for shrimp, prep cooks peel and devein all the shrimp that will be needed for the meal service. Prep cooks are also responsible for preparing sauces and other component ingredients for each menu item. Once the food is prepped and ready, it becomes the job of the line cooks to prepare and plate each meal. 

Line cooks typically work at one station on the line, although line cooks capable of running multiple stations if necessary are more desirable. Depending on the restaurant and its menu, there might be a fish station, a fry station, a grill cook, a saucier, a pantry chef, a roast chef, a vegetable chef, someone to prepare soups, a pastry chef, and a baker. Each line cook is responsible for maintaining the efficiency and cleanliness of their station, although they are sometimes tasked with helping the head or sous-chef with checking inventory, re-stocking, or providing additional help with food prep.