Line Cook vs. Prep Cook: Know the Difference
Career Advice / September 22, 2025A professional kitchen is a well-orchestrated team where each role plays a crucial part. While everyone works together, each position has specific responsibilities. Two of the most essential roles in any restaurant or hotel kitchen are line cooks and prep cooks. Both help prepare food, maintain organization and sanitation, and ensure food safety—but there are important differences between them.
Understanding these differences is key if you’re planning to pursue a career in the culinary field.
What is a Line Cook?
A line cook works at a specific station on the kitchen line, which is often organized like an assembly line for efficient food preparation and service. There are typically multiple line cooks in a kitchen, each assigned to a particular station or part of the menu, but cross-training is common to support the team as needed.
Responsibilities of a line cook include:
- Preparing and cooking menu items according to the head chef’s instructions
- Maintaining standards in food production and quality
- Keeping their station and the overall kitchen organized, clean, and safe
- Ensuring timely preparation of dishes to meet service demands
- Stocking their station with ingredients and supplies
Line cooks are essential for delivering dishes efficiently and consistently while maintaining high standards of quality and presentation.
What is a Prep Cook?
A prep cook focuses on preparing ingredients for all dishes served in the restaurant. This includes washing, chopping, portioning, and storing food items while following proper food safety protocols. Some employers may require a food handler certification, though formal education is usually not mandatory.
Responsibilities of a prep cook include:
- Managing inventory of kitchen ingredients and equipment
- Restocking ingredients and kitchen supplies
- Labeling and properly storing food items
- Preparing sauces and components for dishes
- Washing dishes, taking out trash, and maintaining a sanitized workspace
Prep cooks ensure the line cooks have everything they need to execute dishes efficiently, making them the backbone of kitchen operations.
Key Differences Between Line Cooks and Prep Cooks
| Feature | Line Cook | Prep Cook |
|---|---|---|
| Role in Kitchen | Works at a specific station, cooks menu items | Prepares ingredients and basic components |
| Experience Required | Typically more experience and training | Entry-level; less experience required |
| Specialization | Station-focused (e.g., butcher, sauté, grill) | General prep work across the kitchen |
| Salary | Usually higher due to experience and responsibility | Lower, reflects entry-level status |
| Interaction with Service | Directly prepares dishes for service | Supports line cooks, rarely interacts with guests |
In short, a line cook specializes and executes dishes, while a prep cook prepares the foundation that allows the line to run smoothly. Both roles are critical, but line cooks generally hold higher responsibility and earn a higher salary due to their specialized skills.
Final Thoughts
Whether you start as a prep cook or jump into a line cook position, both roles offer valuable experience and a clear path for growth in the culinary industry. Many chefs begin as prep cooks before moving up the line, gaining the skills and confidence to eventually run a station or lead a kitchen team.
If you’re passionate about food and looking to start a career in hospitality, understanding these roles will help you find the best entry point and chart your path forward.
