21 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You start early: check inventory, thaw or prep proteins, and set up stations before service. Expect 4–8 hour prep blocks plus rushes when you finish mise en place (all ingredients ready).
During service you’ll turn or stir foods, regulate oven/grill temps, plate or send dishes to servers, and clean tools. At close you restock, label foods for safety, and log inventory in the POS or a simple spreadsheet.
You’ll often use the restaurant’s point-of-sale (POS) to check orders or portion counts and Microsoft Excel or Office for inventory lists and simple recipe cost control. Kitchens sometimes use Word for printed recipes or notices.
Food safety labeling systems may be a printed chart or a digital label maker. You rarely need advanced software—basic Excel and POS skills are enough.
The U.S. Bureau of Labor Statistics (BLS) reports cooks and food preparation workers had a median wage of $37,390 per year. The lowest tenth earned about $28,700 and the top tenth about $47,900 per year.
Pay varies by city, restaurant type, and experience. Higher pay often comes in restaurants where you also butcher, bake, or handle specialty seafood.
You don’t need a degree. Many prep cooks start with on-the-job training doing chopping, peeling, and basic recipes. Short culinary programs can help, but kitchens train you on exact recipes and equipment.
Useful things to study: basic knife skills, sanitation (food safety labeling and temperature control), and simple baking and fish handling. Familiarity with recipe cost control and menu planning helps you move up.
A prep cook focuses on making ingredients ready—chopping, portioning proteins, preparing sauces, and baking basics—before service. You follow recipes and keep inventory and labels accurate.
Line cooks run a station during service (grill, fryer) managing cooking times and presentation. Sous chefs supervise staff, plan menus, and control costs. Prep is entry-level but includes skills like butchering and food safety.
Yes, but use AI as a tool, not the final authority. You can use apps or AI to calculate recipe cost control and suggest ingredient amounts, then verify numbers against invoices and the POS.
Never rely on AI for food safety: check temperatures, labeling, and regulatory requirements yourself. Cross-check AI suggestions with Microsoft Excel or your restaurant’s systems.
Learn consistent knife work, time management for cooking times, and how to regulate ovens, grills, and roasters. Be reliable with inventory tracking, food safety labeling, and simple recipe cost control in Excel.
Show you can train new staff, present dishes (especially fish), butcher or dress proteins, and handle baking or sauce prep. Supervisory tasks like keeping records and helping plan menus mark you ready for line cook or sous roles.