Which kitchen staff member is generally in charge of specific cooking stations during service?

The line cook is the kitchen staff member typically responsible for specific cooking stations during service. Line cooks work under the supervision of the chef and are often assigned to particular areas, such as grilling, sautéing, or frying. This division of labor ensures that each part of the cooking process is handled efficiently, allowing the kitchen to operate smoothly during busy service periods.

Line cooks are skilled in preparing menu items and concentrating on the nuances of their assigned station, which contributes to the overall quality and consistency of the dishes served. They play a fundamental role in the daily functioning of a restaurant by managing their stations effectively, cooking to order, and plating dishes correctly for service. Their specialization allows for a faster service, as multiple line cooks can work simultaneously on different orders, coordinating with the rest of the kitchen staff to meet customer demand.