A line cook is a kitchen professional responsible for preparing and cooking food in a restaurant or food service establishment. They work in a specific area of the kitchen, often referred to as a "station," where they focus on particular tasks, such as grilling, frying, or sautéing. Line cooks follow recipes and instructions from the head chef or kitchen manager to ensure dishes are prepared consistently and efficiently. In addition to cooking, line cooks must maintain cleanliness and organization in their work area. They often collaborate with other kitchen staff, including prep cooks and sous chefs, to ensure timely service during busy hours. A successful line cook possesses strong culinary skills, the ability to work under pressure, and good communication skills.