How to become a line cook

Is becoming a line cook right for me?

The first step to choosing a career is to make sure you are actually willing to commit to pursuing the career. You don’t want to waste your time doing something you don’t want to do. If you’re new here, you should read about:

Overview
What do line cooks do?

Still unsure if becoming a line cook is the right career path? to find out if this career is right for you. Perhaps you are well-suited to become a line cook or another similar career!

Described by our users as being “shockingly accurate”, you might discover careers you haven’t thought of before.

How to become a Line Cook

To become a line cook, you typically don't need formal education, but you do need a combination of basic kitchen skills, hands-on experience, a strong work ethic, and the ability to perform well under pressure. Here’s a guide to the role, which is a great stepping stone for a long-term culinary career:

Basic Cooking Skills
Learn essential techniques like chopping, sautéing, grilling, as well as food safety standards. Practise cooking at home or take introductory cooking classes.

High School Diploma or Equivalent (GED)
While not always required, many employers prefer to hire high school graduates, especially for jobs in hotels or larger institutions.

Culinary Training (Optional but Beneficial)
Consider enrolling in a culinary arts diploma or associate degree program at a culinary institute, technical school, or community college to learn professional techniques, kitchen safety and management, and restaurant operations. Some individuals choose to take standalone courses instead of completing an entire curriculum.

These kinds of structured training are not required, but they can provide a competitive edge and lead to faster career growth.

Entry-Level Kitchen Job / On-the-Job Training
Apply for positions like dishwasher, prep cook, or kitchen assistant. Use this opportunity to learn from chefs, observe the kitchen flow, and prove your reliability. Develop soft skills including time management, attention to detail, and teamwork and communication.

Work Your Way Up
With experience and strong performance, you can move into a line cook role. Be eager to learn, take feedback well, and master your station.

Continue Learning and Specializing
Learn different stations (grill, sauté, fry, etc.) to increase your versatility. Consider specializing in a cuisine (Italian, Japanese, vegan, etc.) to advance further.

Certifications
There are several certifications that can benefit line cooks by improving their skills, boosting their credibility, and helping them stand out to employers. While not always required, they are often preferred – especially in professional or high-volume kitchens:

  • ServSafe Food Handler – Developed by the National Restaurant Association (NRA) and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, this ServSafe course/assessment does not have an official prerequisite. It may be completed by any individual seeking knowledge of basic safe food handling procedures.
  • Hazard Analysis and Critical Control Points (HACCP) Certification – Offered by various food safety organizations (e.g., American Institute of Baking), the HACCP credential demonstrates knowledge of this globally recognized food safety management system that ensures food safety throughout the food supply chain.
  • Allergen Awareness Certification – In the USA, food allergen awareness training is increasingly common, with some states requiring it for certain food service businesses and schools. Several organizations, like ServSafe, SafeCheck Learning, and Trust20, offer online allergen awareness courses and certifications. These courses often cover the basics of food allergies, how to prevent cross-contamination, and how to handle situations involving allergic reactions.
  • ACF Certifications – The American Culinary Federation offers a variety of industry-recognized credentials for culinary professionals: Certified Fundamentals Cook (CFC), Certified Culinarian (CC), Certified Fundamentals Pastry Cook (CFPC), Certified Pastry Culinarian (CPC). Requirements include a specified level of knowledge and passing a practical exam.
  • Worldchefs Global Culinary Certifications – The Worldchefs certification program is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework provides validation of individuals’ culinary skills, knowledge, and experience against a global benchmark. Of the nine credentials offered by the organization, these are the two which are most relevant for line cooks: Worldchefs Certified Commis Chef, Worldchefs Certified Chef de Partie.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the community of cooks and chefs and the restaurant industry at large:

  • James Beard Foundation – This is an American non-profit culinary arts organization based in New York City. Named after James Beard, a food writer, teacher, and cookbook author, its programs include guest-chef dinners, scholarships for aspiring culinary students, educational conferences, and industry awards.
  • International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
  • Regional and Local Chef Societies – These organizations, based throughout the world, offer regional and local networking and educational opportunities, supporting both culinary professionals and students.

While line cooks may not always need to join a professional organization, doing so can provide valuable connections, resources, and a path to career growth in the culinary field.