Question 1

What does a line cook do?

Accepted Answer

A line cook prepares, cooks and plates food at a specific station in a commercial kitchen. Day to day, a line cook sets up and restocks their station’s mise en place, prepares ingredients, cooks dishes to order (grill, saute, fry, garde manger), plates to specification, and maintains food safety and cleanliness throughout service. Under the Restaurant Industry Award, line cooks are typically classified as Cook Grade 2 or Grade 3 depending on skills and experience.

Question 2

What is the difference between a line cook and a chef?

Accepted Answer

A line cook is responsible for preparing food at a specific station in a commercial kitchen, following recipes and instructions from senior chefs. A chef has formal qualifications, oversees kitchen operations and creates menus. Under the Restaurant Industry Award, line cooks are typically classified as Cook Grade 1-3, while qualified chefs have different classification levels based on their credentials and responsibilities.

Question 3

What award covers line cooks in Australia?

Accepted Answer

Most line cook positions are covered by the Restaurant Industry Award 2020 (MA000119). Some venues may fall under the Hospitality Industry (General) Award or Registered and Licensed Clubs Award depending on the business type. Line cooks are generally classified at Cook Grade 2 or Grade 3 depending on skills and experience.

Question 4

What classification level should I use for a line cook?

Accepted Answer

Under the Restaurant Industry Award, line cooks typically fall into Cook Grade 2 (competent at a range of cooking tasks) or Cook Grade 3 (trade-level skills or advanced cooking ability). Grade 1 is for cooks in training with less than 12 months experience. See our Restaurant Award pay rates guide for current rates at each level.

Question 5

Do I need to include pay rates in a job description?

Accepted Answer

It’s not legally required, but including indicative pay rates can attract more applicants and set clear expectations. You can reference the applicable award rate or use phrases like ‘Award rates plus penalties’ or ‘Competitive hourly rate based on experience.’ Check the current Restaurant Award rates for guidance.

Question 6

Does a line cook need a food handling certificate?

Accepted Answer

Yes, food handling certification is essential for line cooks. Most states require food handlers to complete an approved food safety training course. While specific requirements vary by state and local council, having a food handling certificate demonstrates competence in food safety practices and is considered mandatory for commercial kitchen roles.

Question 7

What qualifications should I require vs prefer for a line cook position?

Accepted Answer

For most line cook roles, mandatory requirements should include: food handling certificate, cooking experience (minimum 1-2 years), knife skills, and availability for required shifts. Preferred qualifications typically include: Certificate III in Commercial Cookery, experience in similar venue type (fine dining, pub, cafe), specialty cuisine experience, and additional food safety certifications.

Question 8

Can I hire line cooks without formal qualifications?

Accepted Answer

Yes, many line cooks learn on the job without formal qualifications. The Restaurant Industry Award has classification levels for cooks without trade qualifications. However, they must have a food handling certificate and demonstrate practical cooking skills. Experience and ability to work efficiently in a commercial kitchen are more important than formal qualifications for many line cook positions.

Question 9

What is the difference between Certificate III and a trade-qualified cook?

Accepted Answer

A Certificate III in Commercial Cookery is the standard trade qualification for cooks in Australia. Someone with this qualification is considered ‘trade-qualified.’ The Restaurant Industry Award recognises both qualified and unqualified cooks, with different pay rates. Trade-qualified cooks (with Certificate III or IV) typically receive higher pay and may progress to more senior roles.

Question 10

Should I hire casual or permanent line cooks?

Accepted Answer

This depends on your kitchen’s needs. Permanent line cooks provide consistency, which is valuable for maintaining quality and training. Casual line cooks offer flexibility for variable demand but come with a 25% casual loading. Many kitchens use a mix — permanent cooks for core shifts and casuals for peak periods. See our guide on casual vs permanent employment trends.

Question 11

What penalty rates apply to line cooks?

Accepted Answer

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Casual employees receive a 25% loading instead of leave entitlements. Use award interpretation software to calculate rates accurately.

Question 12

How many hours can a line cook work in a week?

Accepted Answer

For full-time employees, the standard is 38 ordinary hours per week. Reasonable additional hours may be required during busy periods. Casual employees have no maximum, but employers should manage fatigue risk. The Restaurant Industry Award sets meal breaks (30-60 minutes for shifts over 5 hours) and maximum spread of hours. Always ensure adequate rest between shifts.

Question 13

What should I include in a line cook employment contract?

Accepted Answer

Key elements include: position title and classification level (Cook Grade 1/2/3), employment type (casual/part-time/full-time), hourly rate or salary, applicable award, reporting structure, main duties, work location, required qualifications, and uniform requirements. For casuals, include the casual loading percentage. Use our digital employment contracts to simplify this process.

Question 14

How far in advance must I provide rosters to line cooks?

Accepted Answer

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. Changes within this period require employee agreement unless due to unforeseen circumstances. Using rostering software helps ensure compliance and gives staff visibility of their upcoming shifts.

Question 15

Can I require line cooks to work split shifts?

Accepted Answer

Yes, but split shifts are subject to specific rules. Under the Restaurant Industry Award, a split shift can have a break of up to 3 hours. The spread of hours (from start to finish including breaks) shouldn’t exceed 12 hours. Additional allowances may apply. Split shifts are common in kitchens for lunch and dinner service.

Question 16

What breaks are line cooks entitled to?

Accepted Answer

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. Those working more than 10 hours get a second meal break. Breaks should be taken within 5 hours of starting work. Use rostering tools to ensure compliance.

Question 17

How do I manage line cook availability for rostering?

Accepted Answer

Collect availability preferences during onboarding and update regularly. Use staff availability management tools to track when each team member can work. For kitchen roles, ensure you have coverage for all stations during service periods. Set clear policies about minimum availability requirements and advance notice for changes.

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