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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:
Assembles dishes and provides garnishment. Plates food in an attractive manner to maximize customer enjoyment. Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen. Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station. Cleans and sanitizes the area with soap and warm water. Participates in cleaning the rest of the kitchen before the restaurant closes for the night.