Line cooks may not be the most recognized or celebrated people in the foodservice industry, but they are certainly some of the hardest working members of the cooking community. This post from Shiftgig gives an inside look into the life of line cooks, and how hard these cooks work. Imagine spending eight or more hours a day in a hot kitchen working over a hot grill and stove, taking constant orders from your superiors, keeping your grill impeccably clean in between each and every new order, and maintaining meticulous safety and health standards, day after day after day. Now imagine LOVING these working conditions and you’re starting to get a glimpse into a line cook’s life. The line cook may be at the bottom of the totem pole when it comes to chefs, executive chefs and sous chefs, but they don’t work any less diligently to produce high-quality meals under even higher standards. Not only is their work grueling at times (okay, all of the time), but line cooks also have to be able to handle the chaos of their position, relax in the madhouse that is their kitchen, and even laugh off the stress of the day with their fellow cooks. Think you could handle it?

Read the full article here: Inside the Job: Line Cooks