Also known as a Station Chef or Line Cook due to they are in charge of a particular area of production. In bigger establishments with larger kitchens there would be more than one Station Chef, with many cookers and/or assistants. However, generally there is only one Station Chef for each department.
Furthermore, they have their own hierarchy; at the top is First Cook, followed by a Second Cook, and so on.
Because of there would be more than one area inside the eating establishment, is required different specialized Line cooks, such as:
 Broiler Cook:
 A Broiler Cook must be able of grill, roast and broil items such as steaks, fish, meat, poultry, etc. that has been already prepared in the kitchen.
- Carve and style the roasted portions.
- Garnish the plates with something that enhances its flavor or appearance.
- Cook and prepare broiled and roasted garnishes.
- Keep organized and in order their work area.
Soup and Sauce Cook:
Also know as Saucier, in French. A soup and sauce cooker is responsible for the preparation of soups and sauce dishes and garnishes.
- Prepare soups and sauces.
- Get thicker the garnishes, soups, sauces, etc.
- Fulfil the sanitation standards at work.
Pantry Cook:
Also known as Garde Manger, in French. A pantry cook is responsible for the preparation of cold food, including salads, appetizers, desserts, sandwiches, cold banquets, dressings, toppings, etc.
- Keep in mind sanitation standards at work, all the time.
- Prepare cold food dishes and garnishes.
Fry and Sauté Cook:
A fry cook, called Sauté in French, is responsible for the preparation of fried dishes.
- Fry and sauté garnishes that contain fillets of meat, fish, shrimp veal or poultry.
- Coat in batter or breadcrumbs cooked or precook items.
- Prepare garnishes for fried food.
- Fulfil the sanitation standards at work.
Fish Cook:
Also known as Poissonier, in French. A fish cook is the responsible for the preparation of all fish dishes in bigger restaurants, but in smaller ones, their tasks are done by the saucier.
- Prepare the dishes that contain fish or seafood.
- Prepare garnishes that enhance the flavour or appearance of the food.
- Know how to cut and prepare all kind of fishes.
Swing Cook:
Also known as Relief Cook, Floater or Tournant in French. A swing cook is able to work in any area or station of the restaurant. Often, he/she is on training to become a Sous Chef.
- Know the work in every station or area of production.
- Replace the chef when this one is on break or hurt.
- Prepare the all kind of dishes according to the chef that is replacing.
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