Question 1

Which stations have you worked, and which one are you strongest on?

Accepted Answer

The chef is filling a specific hole on the line. They want to know if you can hold grill, sauté, fry or garde manger on a busy night without someone covering for you. Name the stations plainly and say how long you ran each one solo, in general terms Pick your strongest and describe the menu items you fired there Admit a weaker station and say what you'd need to get solid on it Mention the style of kitchen, like a high-volume brunch spot or a small tasting menu

Question 2

Walk me through how you set up your station before service.

Accepted Answer

Mise en place tells a chef almost everything. A cook who sets up well rarely falls behind, and a cook who doesn't will sink the whole line by the second push. Start with checking the prep list and reading the par sheet against what's in your lowboy Talk about labeling and dating containers, and rotating older product to the front Describe how you lay out the station so the things you grab most are closest Mention backups: a second sixth pan of garnish, extra side towels, a full sanitizer bucket Finish with tasting your sauces and checking temps before the first ticket

Question 3

How do you keep up when the tickets start stacking up?

Accepted Answer

Every cook can handle a slow Tuesday. The chef is asking what happens to you when the printer won't stop and the expo is calling for tables. Explain how you read the rail and group tickets so you fire things together Talk about calling back 'heard' so expo knows you've got it Say you keep your station wiped even when it's heavy, because a messy board slows you down Describe asking for help early instead of drowning quietly

Question 4

What temperatures do you hold hot food and cold food at, and how do you cool a big batch of stock?

Accepted Answer

Food safety isn't optional, and a health inspection can hurt a restaurant badly. The chef wants to know you won't be the reason for a violation. Give the hot and cold holding rules your local health code uses, and say you'd check the house's own standard Describe cooling in stages: shallow pans, an ice bath or ice wand, stirring, then into the walk-in uncovered until it's cold Mention logging temps on the cooling sheet if the kitchen keeps one Bring up a food handler card or ServSafe if you hold one, and note that rules differ by county

Question 5

A server comes back and says a guest's steak is wrong. What do you do?

Accepted Answer

Refires happen every night. The chef wants to see if you fix it fast without arguing, and whether you learn from it. Say you'd fire a new one right away and put it ahead of new tickets Check the ticket to see if the mistake was the temp, the mod or the ticket itself Keep the conversation with the server short and calm, and save any debate for after service Mention checking your thermometer or your touch test if it keeps happening

Question 6

Tell me about a time you got a ticket wrong during a rush.

Accepted Answer

This is a behavioral question with a trap in it. The chef wants honesty and a fix, not a story where you look perfect. Pick a real mistake, like missing an allergy mod or firing the wrong protein Say what you did in the moment to fix it Explain the habit you changed afterward, such as reading mods out loud Keep it short and don't dramatize it

Question 7

How do you handle a guest's allergy order?

Accepted Answer

An allergy mistake can put someone in the hospital. Chefs want cooks who treat it as a separate process, not just another mod. Describe changing gloves and using a clean cutting board, pan and utensils Say you'd confirm with expo or the chef if you're not sure what's in a sauce or a base Mention checking the recipe book or ingredient labels instead of relying on memory Say you'd flag it to the cook next to you if the plate passes through their station

Question 8

What would you do if you ran out of a key item halfway through service?

Accepted Answer

Running out happens. The chef wants to know you'll speak up early so the servers can stop selling it, instead of hiding the problem. Say you'd tell the chef or expo as soon as you're down to your last few portions Explain that front of house needs to know so they can eighty-six it or push a substitute Mention checking the walk-in or asking prep before you call it gone Note that you'd write it on the prep list for tomorrow so it doesn't happen again

Question 9

How do you work with a sous chef or another cook you don't get along with?

Accepted Answer

Kitchens are hot, cramped and loud. People snap at each other. The chef needs to know you can take a sharp word and keep cooking. Say you keep it professional during service and don't let it slow the line Describe talking it out after close, calmly and privately Give a short example where you worked it out with someone Mention going to the chef only if it affects food or safety

Question 10

What does your cleaning routine look like at close?

Accepted Answer

The next shift walks in to whatever you leave. A cook who closes well makes the morning crew's life easier, and the chef notices who does. List the steps: break down your station, wrap and label everything, and clean the lowboy Mention scraping and cleaning the flat top or grill, and filtering or changing fryer oil if that's your job Say you sweep and mop your area and take trash out Talk about writing down what you're low on for the next prep list

Question 11

Why do you want to cook here, instead of somewhere else nearby?

Accepted Answer

The chef wants to know you've looked at the menu and that you'll stay long enough to be worth training. Mention something specific on the menu or in how the kitchen runs Say what you'd like to learn, like butchery, pasta or sauces Be honest about what you're after, like steadier hours or a stronger team Keep it short and real

Line Cook Interview Questions and How to Answer Them

The 8 questions you will almost certainly get

A forgettable answer, and a better one

"Which stations have you worked, and which one are you strongest on?"

"Walk me through how you set up your station before service."

Questions to ask them

Need more Line Cook interviews to prep for?

The question	What they want to know	Your angle
Which stations have you worked, and which one are you strongest on?	The chef is filling a specific hole on the line. They want to know if you can hold grill, sauté, fry or garde manger on a busy night without someone covering for you.	Name the stations plainly and say how long you ran each one solo, in general terms
Walk me through how you set up your station before service.	Mise en place tells a chef almost everything. A cook who sets up well rarely falls behind, and a cook who doesn't will sink the whole line by the second push.	Start with checking the prep list and reading the par sheet against what's in your lowboy
How do you keep up when the tickets start stacking up?	Every cook can handle a slow Tuesday. The chef is asking what happens to you when the printer won't stop and the expo is calling for tables.	Explain how you read the rail and group tickets so you fire things together
What temperatures do you hold hot food and cold food at, and how do you cool a big batch of stock?	Food safety isn't optional, and a health inspection can hurt a restaurant badly. The chef wants to know you won't be the reason for a violation.	Give the hot and cold holding rules your local health code uses, and say you'd check the house's own standard
A server comes back and says a guest's steak is wrong. What do you do?	Refires happen every night. The chef wants to see if you fix it fast without arguing, and whether you learn from it.	Say you'd fire a new one right away and put it ahead of new tickets
Tell me about a time you got a ticket wrong during a rush.	This is a behavioral question with a trap in it. The chef wants honesty and a fix, not a story where you look perfect.	Pick a real mistake, like missing an allergy mod or firing the wrong protein
How do you handle a guest's allergy order?	An allergy mistake can put someone in the hospital. Chefs want cooks who treat it as a separate process, not just another mod.	Describe changing gloves and using a clean cutting board, pan and utensils
What would you do if you ran out of a key item halfway through service?	Running out happens. The chef wants to know you'll speak up early so the servers can stop selling it, instead of hiding the problem.	Say you'd tell the chef or expo as soon as you're down to your last few portions