A line cook is a food service employee who typically works under a sous-chef to help prepare food dishes. Some line cooks work in specific positions on the line, such as grilling or baking.
2. Other Duties - Line cooks are responsible for setting up their stations and restocking items. They also organize, sanitize and clean the kitchen, storage areas and coolers.
3. Skills - Line cooks must possess basic cooking skills. They must also understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, food processors and slicers.
Line cooks must know and follow sanitary food handling procedures. Successful line cooks are able to remain calm and work well under pressure.