Being a line cook means working in the heart of the kitchen, juggling speed, precision, and teamwork under intense pressure.

Being a line cook is more than just cooking—it’s surviving in a high-pressure, cramped, and fast-paced environment where teamwork is crucial. From the brigade system’s strict hierarchy to the physical ...

Four days a week, Ryder Manske pulls 10-hour shifts at Hen of the Wood in downtown Burlington. The 22-year-old line cook rotates through different stations but frequently mans the live-fire grill at ...