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Line Cook DISC Profile

Line Cook DISC Chart

Job Summary

Line cooks prepare, cook, and plate meals under the supervision and guidance of a head cook, sous chef, or head chef. Restaurants generally employ numerous line cooks, each of whom works a particular station depending on the restaurant's menu. Line cooks are in charge of setting up and stocking cook stations, preparing food on the line, grilling, sautéing, broiling, and placing food on plates. This role requires knowledge of numerous culinary methods, ingredients, equipment, and procedures, as well as accuracy, quickness, and a high level of attention to detail. Line cooks need excellent stamina to stand for long periods. Prior experience in the food service industry is usually preferred.

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Personality types of a Line Cook

Each letter of DISC represents polar personality types with correlating behaviors and characteristics. Learn more about their strengths and weaknesses, how they communicate, and more.

D

Low D - Planner

Likes to plan before taking action

I

High I - Influencer

Likes to meet new people

S

High S - Stabilizer

Likes consistency

C

High C - Rule Follower

Likes to follow procedures

Behavioral Qualities for a Line Cook

Behavioral qualities make people naturally act in a certain way. Utilize people’s natural behaviors and strengths at work.

  • Methodical. Orderly and systematic.
  • Personable. Easy to get along with.
  • Dependable. Able to be relied upon.
  • Systematic. Creates/follows structured processes.

Motivators for a Line Cook

Motivators are values that drive people. To retain passionate employees, place people in a role that utilizes their values.

  • Altruistic: A caring drive to benefit and support others. To tend to the altruistic drive, let them work as part of a team and help others complete critical tasks.
  • Regulatory: A drive to maintain order and the status quo. To tend to the regulatory drive, provide a clear set of guidelines for them to follow.
  • Theoretical: A drive to learn and gain new knowledge. To tend to the theoretical drive, give them opportunities to learn more about the culinary best practices and let them refine their technique.

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