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A line cook role refers to a back of house worker whose primary responsibility is to keep the tempo of the restaurant flowing during service.
Line Cook's responsibilities:
Helps set up the whole kitchen prior to a restaurant’s opening. Sets up a station by bringing all containers of necessary food items to that point in the line. Cooks a specific portion of each plated meal as assigned by either the head or sous chef. Assists with cutting, marinating and precooking foods. Keeps pace with other cooks on the line so that all food is ready for each plate at the same time. Steps in to help another line cook who is running behind.