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Line Cook Job Description Template

A ready to edit line cook job description covering stations, prep and the pace of a working kitchen. Copy it, fill in the brackets, or have HRStak draft one for your company.

Free to use. No account needed to copy the template.

Quick answer. A line cook posting works when it names the station, the type of kitchen and the shifts. Cooks want to know whether they will run grill, saute or fry, how many covers a night the kitchen does and how long the shift lasts. The template below covers these and leaves pay, hours and local requirements in brackets for you.

§01 Template

The line cook job description, ready to edit.

Copy the text, then fill in each highlighted bracket. A bracket marks a blank only you can fill, such as the pay, the hours or who the role reports to.

Want a version written for your company? Draft it in the free generator, prefilled with this role.

Template

Line Cook

About the role

[Restaurant name] is hiring a Line Cook for our [type of kitchen, such as casual dining, steakhouse or hotel restaurant] in [city]. You will prepare and cook menu items at your station, keep it stocked and clean and work with the team to get tickets out on time. You will report to [the sous chef or head chef] and work with a kitchen team of about [number] people.

Responsibilities

Set up your station before service, including prep, tools and ingredients.
Cook menu items at the [grill, saute, fry, pantry or other station] to the restaurant's recipes and plating standards.
Read tickets, call for items and time dishes so each table's food leaves the kitchen together.
Prep ingredients such as chopping vegetables, portioning proteins and making [sauces or other prep items].
Check food temperatures, label and date items and store them properly.
Keep your station clean during service and complete the closing breakdown.
Receive deliveries, check them against the order and rotate stock.
Tell the chef when a product is running low or an item is not meeting standard.
Follow the restaurant's rules for food safety, knife handling and equipment use.

Requirements

[Number] or more years of experience cooking on a restaurant line, or training that shows equivalent skill.
Comfortable with knives, flat tops, fryers and ovens.
Able to stand for long shifts, work in heat and lift up to [weight] pounds.
Calm and organized during a rush.
Availability for [evenings, weekends and holidays].
[Food handler card or food safety certificate your location requires].

Nice to have

Experience in a kitchen of similar volume, such as [cover count or style of service].
Experience on more than one station.
Culinary school or a kitchen apprenticeship.
Knowledge of [a cuisine or technique your menu uses].

Pay, schedule and benefits

Hours: [days and hours, onsite, hybrid or remote]. Pay: [pay range or rate]. Benefits: [short summary]. Equal opportunity statement: [use the wording your HR or legal advisor provides].

§02 Make it yours

Three decisions that make this posting specific to you.

Name the station and the volume

A cook who handles a grill at 200 covers a night wants a different posting than one prepping for a small cafe. Describe the station, the menu style and the typical busy night so the right cooks apply.

Describe the shift honestly

Kitchen shifts can run long, with split shifts or late closes. State the hours, the break routine and whether the position includes a staff meal, so applicants can plan their week.

Be clear about food safety expectations

Food handling cards and certificates vary by location. Add a bracket for the one your area expects, and say whether you cover the cost or ask the cook to arrive with it.

§03 Levels

How the line cook posting changes by level.

Adjust the template for the level you are hiring. These are common patterns, so match them to how your own team defines each level.

Level	Common titles	What changes in the posting
Entry	Prep Cook, Line Cook I, Junior Line Cook	Preps ingredients and works a simple station such as pantry or fry. Follows set recipes and asks the chef before changing anything.
Mid	Line Cook, Line Cook II, Station Cook	Runs a full station through service, handles more than one station and keeps the rhythm of tickets. Needs little direction.
Senior	Lead Line Cook, Senior Line Cook, Sous Chef	Runs the line on a shift, trains new cooks, writes prep lists and orders product. The sous chef also manages the schedule and food costs.

§04 Mistakes

Mistakes to cut from a line cook posting.

Not naming the station

Grill, saute and fry take different skills. Listing the station helps cooks self select and shortens your trade test.

Hiding the heat and hours

Kitchens are hot, loud and fast. Describing the pace and the shift length draws cooks who like that rhythm and stay.

Posting without a trade test plan

Cooking skill shows in a working interview. Mention in the posting that finalists will cook a short tryout shift, so serious candidates know what to expect.

§05 Questions

Frequently asked questions.

What does a line cook do?

A line cook prepares and cooks menu items at a station during service. The role includes prep work before the rush, keeping the station clean and following the restaurant's recipes and food safety steps.

What is the difference between a line cook and a prep cook?

A prep cook prepares ingredients ahead of service, such as chopping and portioning. A line cook cooks dishes to order during service. Many kitchens start new cooks in prep and move them onto the line.

What skills should a line cook have?

Knife skills, timing, speed under pressure, food safety habits and teamwork on the line. Name the stations and equipment in your kitchen so candidates can compare their experience.

Do line cooks need a food safety certificate?

Many places expect a food handler card or similar training, and the rules differ by location. Check what applies where you hire and fill in the bracket.

Should I run a tryout shift?

Many kitchens do, because cooking skill is easier to see than to describe. Tell finalists in advance how long it lasts and whether it is paid, and check local rules for paying trial shifts.

§06 Next

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