Behind the Line
Topic: On the Job
Your Staff
On average, how many cooks work in your kitchen?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Anywhere between three and six, depending on the night. Average is four to five.
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
12 total and 4-6 during service
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
6
- Rick Gresh
- Executive Chef
- David Burkes Primehouse
- Chicago, Illinois
my staff consists of approximately 40 cooks
- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
4 to 5
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
5/6 Line Cooks
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
3 at a time
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
5
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
We have around ten cooks usually, but per shift it's 2-6 on duty.
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
4