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 follow recipes and instructions from the head chef or kitchen manager to ensure that dishes are prepared consistently and efficiently. In a busy kitchen, line cooks must work quickly and effectively, often during peak meal times. They are responsible for maintaining cleanliness and organization at their station, as well as managing their ingredients and tools. Good communication and teamwork with other kitchen staff, including prep cooks and dishwashers, are essential for a smooth operation.