There are many different jobs and people working in a restaurant or hotel kitchen and although everyone helps each other, every position also has its specific stations and responsibilitie­­s. Line cooks and prep cooks are an essential part of every kitchen, preparing food, maintaining the organization and sanitation of the kitchen, and ensuring food safety.

Although both seem similar, there are differences in the roles and it is important to understand them if you are planning on applying for one of the positions.

What is a line cook?

A line cook is a kitchen staff member who works a specific station on the line in the kitchen. Similar to an assembly line, kitchens have stations in the order the food needs to be prepared and assembled for dishes. There is typically more than one line cook in a kitchen.

Line cooks will be assigned to one station or part of the menu but will be cross-trained to help other team members whenever needed. Some line cook responsibilities are:

• Learn and maintain standards in food production and quality
• Ensure the station and kitchen is stoked
• Prepare and cook menu items according to head chef instructions
• Always maintain a clean and safe station
• Ensure quality and timely preparation of food

What is a prep cook?

A prep cook handles the preparation of the ingredients for all the dishes served at the restaurant. They ensure proper food safety when cutting or washing any ingredients. Although there are no specific educational requirements for a prep cook, some employers may require a food handler safety certification.

Some prep cook responsibilities are:

• Managing the inventory of kitchen equipment and ingredients
• Restocking ingredients and kitchen supplies
• Labeling food items and storing them properly
• Make sauces for side dishes to accompany entrees
• Wash dishes, take out the trash
• Maintain a sanitized environment

What are the differences between both?

• A line cook is higher ranking than a prep cook. Line cooks often have more experience and training than prep cooks. A prep cook typically prepares the ingredients the line cook will then use at their specific station.
• A line cook is specialized for their specific station. For example, a line cook could be a butcher and specialize in the proper handling and preparing of the meat, or a sauté line cook oversees sauteing all the ingredients for the dishes.
• Due to having more experience requirements, line cooks make on average a higher salary than prep cooks