What is the fancy name for a line cook?

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant.

A fry cook operates the deep fryer cooking station for a restaurant. The deep fryer cooks food by submerging it in boiling oil until it is fully cooked. Dishes prepared in a deep fryer include fried chicken, french fries, and fish filets.

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

Each line cook is assigned to a cook station on the line. Throughout service, they man their station and cook all items that are ordered by guests. The fry station cook prepares all fried items. The grill cook prepares all grilled items like burgers, steaks, and chops.

What is a cook's job description?

Cook Job Responsibilities: Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen. Executes cold food production in ance with standards of plating guide specifications. Attends to the detail and presentation of each order. Places and expedites orders.

Why are they called line cooks?

The reason they're called “line cooks” is because of where they work: the line. It's a bit of kitchen slang. A line cook might also be known as a "chef de partie," or a "station chef." The line refers to the area in the kitchen where cooking happens.

What is a fry cook's job description?

As a fry cook, your job duties involve prepping the food for frying, watching the fryer to ensure the food does not overcook, and maintaining the deep fryer to ensure it is operating correctly and safely.

What is the job description of a fry man?

A fry cook's responsibilities include preparing and cooking food orders, maintaining cleanliness of the kitchen and equipment, and ensuring food quality. They operate various cooking equipment like grills, deep-fat fryers, and ovens, and are responsible for portion control and order fulfillment.

What is considered a line cook?

Line cooks work on the kitchen line and are responsible for different areas of cooking through a specific shift. Also known as a station chef or a chef de partie, line cooks are part of your core restaurant team and are essentially in charge of getting things done in a specific station.

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