Line cooks are the backbone of any restaurant kitchen, working on specific stations to prepare dishes according to standardized recipes. They need to be quick, efficient, and able to handle the pressure of a busy service. This role is a natural progression from a prep cook and offers opportunities to learn advanced cooking techniques.

• Key Skills: Knife skills, cooking techniques (sautéing, grilling, frying), time management, teamwork, attention to detail.
• Career Path: Line Cook -> Sous Chef -> Head Chef