A line cook is a front line role in a restaurant kitchen that involves setting up kitchen equipment, preparing meals and sanitizing. Maintaining good personal hygiene, following kitchen sanitation guidelines and handling ingredients and food in safe ways are key requirements for a line cook.
Line cooks typically take ingredients and prepared food items and put them together on a plate for service in a restaurant. They must use various knives and culinary tools in this role. Each line cook plays a role in the process, from running the grill to adding vegetables to the plate. Delivering meals efficiently and keeping work stations clean are additional standards.