Advice for a line cook

[ChefToBe28]

Hey everyone, my names Ben. I just signed up for this cause it seems like a really great way to get to know people and get advice and especailly give advice. I have been in the business for 5 years since i was a sophmore in highschool...im now going into culinary at Grand Rapids Culinary Institute. I just recently got promoted at my job as one of the head line cooks. I work the "Middle" as we call it. My chef likes to refer to me as the "quaterback." I make sure everything flows well on the line, I plate the food that is cook...do all the garnish, and I even cook the food during busy rushes. I was just wondering if anyone can give me any good advice on really how to be a "quaterback." I do a great job as it is..but i would always love advice on how to get better...i know im young and i have alot to grow on...but why not start now. So if any of you have any advice...it would be wonderful Thanks!!

[Suzanne]

First of all, Ben, Welcome to ChefTalk! You've come to a great site to share information, ask questions, learn, and teach (yes, even a young cook starting out can teach somebody something!).

Second: I'll tell you what I think you should need to do to get better, even if you are already doing your best:

• keep your eyes and ears open and learn everything you can about what is going on;
• make sure that if you have to keep communications open between others on the line, you do it as well and as clearly as you can (I've worked the middle, and know just how important it is to get everyone coordinated so that a table is ready all at the same time);
• work clean!!!!!!!
• always be willing to do whatever your chef tells you to do;
• ask lots and lots of questions (when there's time for your chef to answer them, of course).

But now I'm going to give more members here a chance to answer -- which they might not do if your question stays on the "Cooking Questions" board -- by moving this thread to another part of ChefTalk where more folks will see it.

[mikefly]

YOU ARE NOT ALOWED TO LOSE IT!!!!!!!
no mater how bad the rush how pissy your broil cook is(that was me when i worked the line and we have bad aditudes he he he) and when the wait staff is loosing it YOU ARE NOT ALLOWED TO!!!!! and do not let the wait staff talk directly to your cooks make them talk to you very very important keeps the line flowing.....and remember to sing a happy song no mater what(im not kidding keep your line as light hearted as you can)and always have fun!!!!! and thats an order from this humble chef

[Fishman2004]

Everyone here is right. I am the head line cook at my boss's new fine-dining/piano martini bar. Place has been open for 6 months. Anyways, I have to work expo, saute and oven while making sure all cooks online know what they are doing."120 seater"small" The key is being able to ride wave too wave of orders. I do this by having a totally organized station, all the speedpourers facing the same way, same spot everytime. Set up your station as if you have no eyes, create a place for everything, rags, tongs, food, knives, everything... and make sure if it isn't in your hand, its there. Thats what I do, it saves me lots of hassles to be neat, clean and organized "n.c.o." Those were the primary skills my boss taught me when I started in the buisness and I can say they are good to possess. I want to know how long I have to go before I can claim the title of sous or assistant chef. I started writing prep lists and do most of the ordering...infact... I need more salary! Cya, hope this helped...

[Dlee]

Ben,

Everything said before, also what I found in my personal climbing the ladder was, do everything that no one wants to do and be very good at it. Later down the line you can say "when I was a ..... I did ..." and then you explain how it is done. Also your Chef/ boss will see that you are open to do any and everything. more $$$$ and knowledge.

Work in other sections/ departments to learn other things that you dont like also.

Good Luck,
Darren

[kuan]

Your biggest challenge will be communication. Communication and keeping it together. Learning how people work and getting the most out of your team is the most difficult part of all. Getting your team through difficult situations is way up there as well. Here are some of my tips.

Learn to trust your team members. This doesn't mean letting anyone do anything they want. You still have to do the all days and compare it to what the broiler guys has on the grill.

Show them that they can trust you. You're there to lead, not to be friends, but you can still do it with respect and dignity without screaming your head off.

Be responsible for your actions, and hold others accountable for theirs. At the same time understand that sometimes mistakes will happen. Instead of assigning blame, regroup and take it from there. You can always improve the system, but you can't do it in the middle of lunch.

[Bijoink]

Hey man.... good choice of job.... i used to work the middle at this restaurant back at home before i came to college. some advice is always be on top of things stay concentrated never get lost know what is cooking everywhere communicate with your expiditer and have him control them waitresses who get out of hand alot. key rule is communication. dont be afraid to admit mistakes though. and last but not least do not loose it you are not allowed to loose it you are the one that can bring all back together if anything goes wrong....i would say my advice is good i used to work at a 412 seat restaurant where lines would go out the door and around the parking lot but hey its the same almost everywhere.... good luck man

[Mikeb]

Communication: don't yell, but make sure you can be heard. Don't get upset - ever. If a cook @#$%s up then just calmly make sure the problem is going to get fixed, and bump that bill back if needed. Stay organized, calm, and everything will be alright.

[hipjoint]

if you are doing the plating and the garnishing, then look into as many cooking mags as you can in your spare time to get new ideas on plating
and presentation (of course, discuss such with the head chef or sous chef
first!) customers eat with their eyes before they eat with their mouths
and if the plating brings raves, the upper ups will hear about it from the
customers. it's all good.