A line cook is a professional chef who prepares food in a restaurant kitchen. They work in a specific area, often referred to as a "station," where they focus on particular tasks, such as grilling, frying, or sautéing. Line cooks are essential for ensuring that meals are cooked quickly and efficiently during busy service times. Typically, line cooks follow recipes and instructions from the head chef or kitchen manager. They must be skilled in food safety and sanitation practices, as well as in using various kitchen equipment. Their role is crucial in maintaining the quality and consistency of the dishes served to customers.