Prepares and cooks menu items, ensuring dishes meet quality and safety standards. They are responsible for specific stations within the kitchen, such as the grill or vegetable prep area, and work under a chef's supervision. Line cooks also maintain their stations, keep them clean and stocked, and follow recipes and food safety guidelines. 

• Food Preparation: Chopping vegetables, preparing sauces, portioning ingredients, and ensuring all necessary items are ready for cooking. 
• Cooking: Grilling, frying, sautéing, and other cooking methods according to recipes and standards. 
• Plating: Arranging food on plates according to the chef's specifications. 
• Station Management: Setting up, stocking, and maintaining a clean and organized work area. 
• Food Safety: Following proper food handling and sanitation procedures. 
• Collaboration: Working with other kitchen staff to ensure smooth and timely meal preparation. 
• Inventory: Monitoring stock levels, potentially managing waste disposal, and communicating shortages. 

• At least less than 1 year of experience
• At least high school graduate