Hi Alex. Not much difference actually. They call a guy a "short-order cook" if he's like "Mel" in the old TV Comedy Alice. You know -- a guy who cooks in a greasy spoon dump dive. They call a guy a "line cook" if he works in a restaurant that may be considered little higher level -- like Olive Garden or Red Lobster. The use of the term "line cook" is appropriate for most positions that involve cooking fresh for current orders in any foodservice establishment. BTW -- a chef is not only a "cook" but is highly trained and usually requires years of technical training and accreditation through an academic organization. Thus, a "chef" may be a cook, but a "cook" is not necessarily a chef.

Hello Alex, From what I could see doing a little research, it looks like a line cook has a specific area of the kitchen they work in and are usually under a head chef. A short order cook will work in places such as diners and are working on multiple dishes at a time to get things out quickly. I hope this is helpful!

I will work a line cook or a short cook I just wanna cook