A line cook is usually assigned the task of preparing the food in a specific area or along the line in a restaurant kitchen such as the vegetable prep area or the grill. Essential Duties and Responsibilities of a Line Cook 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.