Highly Satisfied
Last updated Jan 28 2025
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Line Cook Reviews
What is it like working as a Line Cook?
March 2016
Crazy.
Line Cook:
Pros: Keeps me busy.
Proud of my work.
Simple if you know what your doing.
Basic routine.
Cons: Incompetent colleagues.
Weird guest requests.
Bending over backwards.
Stressful.
Hard on body.
March 2016
Line Cook:
Pros: Its not a hard kitchen.
Cons: They have very bad food expo. Management at my store don not have much restaurant experience.
March 2016
Too much work for the amount I get paid.
Line Cook:
Pros: The shift I work & the people I work with.
Cons: The pay is ridiculous the location I work for makes more than all the stores & they pay us slave wages.
February 2016
I grill outside and fry inside.
Line Cook:
Pros: Eating good food and working with good people.
Cons: The stress and being unprepared for big events and people flip out.
February 2016
Factory line style cooking.
Line Cook:
Pros: The promise of a chance to move up, steady pay check with decent binefits. I like the corporate safety net compared to privately owned restaurants.
Cons: The lack of skill needed. The way the service is pressured more by time rather than quality. Being under appreciated.
February 2016
What to expect as a Line Cook.
Line Cook:
Every kitchen is a different animal. When you start new somewhere as a Line Cook, you will work from the bottom up. It's best to be well rounded and embrace each station equally. It's fast paced and high stressed. Concentration, focus and teamwork is key. Many station progressions in most kitchens as a Line Cook work in this order over time: Fry Cook, Flat Top, Char Grill, Sauté, and Window.
February 2016
Olive Garden.
Line Cook:
Pros: Great employees to work with.
Cons: Management making you do more than what your job title says.
Line Cook Job Listings
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