Line cooks are essential members of a restaurant's kitchen team, responsible for preparing and cooking food according to the menu. They work in specific stations, such as the grill, sauté, or pastry, ensuring that dishes are made efficiently and to the chef's standards. Line cooks must be skilled in various cooking techniques and able to work quickly under pressure during busy service times. In addition to cooking, line cooks also help with food preparation, including chopping vegetables and measuring ingredients. They maintain cleanliness and organization in their work area, following safety and hygiene guidelines. Their role is crucial for the smooth operation of the kitchen and overall dining experience.