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What is the easiest line cook station/position?

post #1 of 7
Thread Starter 

I was just wondering...

and also, if you get hired as a line cook, which station are you most likely placed at?

Is there some kind of hierarchy that you start off with one kind of station and advance to the others?

post #2 of 7

I believe hardest for beginner is saute, but the really hard thing, and you can only learn with experience  is   Time management.and multi tasking.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 7

the hardest is the one you have never worked before. I have done every position there is in a kitchen. Been "in the weeds" at all of them at one time or another.  I have to agree with ChefEd, if you don't have time management down, they are all the hardest.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 7
The easiest station is the one the other guy is working. Actually I would probably say fry because it is relatively quick cooking time wise, making errors in time management easier to overcome, and the most straight forward in technique.
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7

You will most likely start on pantry or another station which handles cold prep (salads, some sandwiches, etc.) That is the beginner station at my restaurant but not necessarily the case at all establishments.

post #6 of 7

Salad/panty is the second easiest. Fry by far is the easiest ( for me atleast ). I work pantry usually cause ive only been at my current job for a year, but i know every station, just we have it kinda set up in our heads, everyone knows where their gonna work a certain day, and thats it.

 

Grill is by far the hardest, gets full fast and takes the longest.

 

But every station is the same. You make the SAME thing every night, things dont change, just the way they come in changes, like the other guys mention, time managment makes everything sooo much easier.

post #7 of 7

No position on the line is "easy", its all just one big game of time management like was said earlier... I myself have worked everything right up to the wheel. They all become easy once you can get your timing down, but a big part has to do with how good your other line cooks are and how well they comminucate with you.... Line cooking is an art in itself imo.

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