This is a loaded question. It is easy to assemble things as opposed to cook them (and I don't count searing and deep frying things as cooking), so I would say the easiest to plate is Pantry/Garde Mange, but I wouldn't call it the easiest overall. The "Pantry" position is hit with appetizers, salads - pre-meal and entree - and has to "fix" proteins from other stations if needed (sure, I will dry out your MR by squeezing the shit out of it, so its now dry and looks MID, A-Hole grill guy). In my house, the pantry is really three stations-in-one, hot apps, salads, and desserts. there are 93 plates this position needs to know how to execute - mind you many have the same base, it just changes for bases, proteins, or dietary-menus. It is mostly assembly, but there are a good number of fry times, and a couple of flat-top dishes, so there is a lot - and unlike grill or sautee, you may be hit three times by the same table... I think the order-to-delivery time makes this a tough position, you can have your base prepped in as little time as you like, and if the grill takes too long to send you a protein, it's your fault the salad was late...
I am not complaining, just showing how the whole line is a team... If the pantry person has the salad bowled but not tossed expecting the delivery from the grill, something that takes 8 min to cook can be ready for delivery-hands in 8:20...
I am about to get my special colored hat, which means nothing more than I know each station and can execute each order in less time than is expected in a rush, but who cares if I don't see how it fits in each station.
I started in pantry, and used to get so angry, so now I get it - the new guy in pantry has to make the prep, wait for the grill to cook the protein, wait for sautee to make sides, has to listen to the barking of expo, an then have it all show up in the life-cycle window, just to be asked where the other 3x the other stations tickets will be ready, and just smile when the EC says "hands please" or " "send to table xyz"...