A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

What does a line cook do?

What Is a Line Cook? A line cook is responsible for preparing restaurant food in a timely fashion on a kitchen assembly line—which organizes the assembly of a meal from start to finish. A line cook is alternatively known as a station chef, line chef, or chef de partie. They recreate dishes designed by their head chef.

What is the difference between a cook and a line cook?

Short order cooks and line cooks both work in the food service industry. Short order cooks typically work in restaurants or coffee shops where food is made and served quickly, while line cooks work in larger restaurants and only cook one part of a meal.