• A great line cook starts early.cuisine image by pucci raf from Fotolia.com
  
  A line cook prepares food at a specific work station in a commercial kitchen, such as saute, grilling, baking, pantry or fryers. Responsible for preparing and presenting foods using standardized recipes and portion sizes, the line cook reports to the chef, sous chef or kitchen manager. Hotel and restaurant management are always looking for that great line cook who shows exceptional skills and abilities.
  
  

Show Passion

• The first thing a chef or restaurant owner looks for in a cook is a passion for cooking. Although culinary credentials are usually expected, a cook who shows knowledge, skill, experience, energy and a love of cooking may be hired without a culinary arts certificate.
  
  

Physical Fitness

• A great line cook never appears to get tired. A line cook will spend the entire shift on her feet, usually in constant motion, and a line cook may be required to lift weights up to 50 pounds. Also, most kitchens become hot after hours of service, requiring physical stamina.
  
  

Team Player

• The nature of the line is that several cooks may be working on different elements of the same order at once. Communication is essential so all elements will come together. A great line cook is a natural and willing team player, always communicating and helping others when possible.
  
  

Be Organized

• The best line cooks always keep their work stations completely organized. All utensils, knives, prepped food and other essentials for that work station are in their place. The great line cook always cleans and restocks his work station before taking a break.
  
  

Learn More

• The great line cook is always learning and developing more culinary skills. By asking questions, reading industry literature, taking accredited courses if possible, being willing to step into other cooking stations when asked, the best line cooks are always increasing their knowledge and abilities.