A line cook is expected to set up and stock all stations with the correct supplies and correct quantity of supplies, prepare food for service and cook menu items for customers upon order, according to the Workable website. A line cook must follow all orders given by the manager or head chef.
A line cook must also keep workstations clean, take care of excess food, stock the inventory, prepare high-quality food that is ready in a timely manner and follow all sanitation standards. Line cooks are expected to maintain a positive and professional attitude to comply with the standard of the restaurant with both the customers and other workers.
To complete all of these jobs, a line cook must have food cooking experience, accuracy and speed in the execution of tasks and have an understanding of all cooking machinery used in the setting. Line cooks who have graduated from a culinary arts program can expect to earn more money, due to prior knowledge of how to operate in the position, and are more likely to be promoted quickly, reports the Culinary School Network. Duties and salary of a line cook may vary depending on both the location and quality of the place of service.