$80k - $85k
appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demon…
Hospitality & Food · Baltimore, MD
Line Cook jobs in Baltimore, MD
Line cooks work a station through service, prepping ingredients, firing dishes to ticket times, and keeping their area clean, stocked, and organized during the rush.
143
Open roles today
$15–$29/hr
Typical pay range
$43k
Median, full-time
6
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open line cook roles
12 shown of 143 · sorted by freshness
$60k - $65k
responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation an…
Lead Line Cook Dear Charles is currently seeking a Lead Line Cook to provide genuine hospitality and the highest quality of service to our guests. The ideal candidate is curious and desires to constantly increase their k…
organization, and overall sanitation of the kitchen Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation Performs other duties as…
$100k - $110k
Salary: $100-$110,000 Other Forms of Compensation: Bonus Eligible Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing togethe…
Looking for a full time line cook who is has OPEN availability on weekends, (Fridays, Saturdays and Sundays) as well as the ability to work on Tuesdays. We want to find people who are trustworthy, accountable, team orien…
excellence, and respect for tradition. Our team already has talented cooks. What we're looking for is someone who can develop people,... ..., including any new up and coming food trends, ~ Top of the line customer servic…
$55k - $65k
freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
premise catering events, we take pride in delivering memorable experiences to our clients. We are currently seeking part-time Chefs, Cooks and HoH Support professionals to join our dynamic team. In this role, you will pl…
YOU BELONG HERE What Awaits You? Career growth and development Employee and Dependent Tuition Assistance Diverse and collaborative working environment Affordable and comprehensive benefits package Our competitive Benefit…
Overview: Line Cook – Café is responsible for preparing/cooking Café made to order menu items. Monitors work of the other cooks and other staff members involved in food preparation to ensure production, performance, proc…
02
What line cooks earn in Baltimore
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $15–$19 | $32k–$40k |
| Mid level | $18–$23 | $38k–$48k |
| Senior | $22–$29 | $46k–$61k |
Adjusted for the Baltimore market from national ranges.
03
What employers ask for
The skills these listings keep naming
Knife skillsStation organization (mise en place)Ticket-time managementGrill, saute, and fry stationsFood safety and sanitationPrep and portioningSpeed and consistencyTeam communication
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
Which stations have you worked, and which is your strongest?
Name them plainly: grill, saute, fry, pantry. Chefs staff lines by station, so an honest answer gets you placed where you will succeed.
How do you set up your mise en place before service?
Walk through your prep list, backups for the rush, and how you check par levels. Organization before service is the whole job in miniature.
What do you do when tickets stack up and you are in the weeds?
Say you communicate with the expo, call out realistic times, and work the board in order instead of panicking. Composure is what they are testing.
How do you keep food safe during a busy shift?
Mention temperatures, glove and cutting-board discipline, labeling, and time controls. Fluent basics signal real kitchen habits.
Tell me about a conflict with another cook during service. How was it resolved?
Keep it short: line tension is normal, you addressed it after service, and the shift got done. No drama in the retelling.
Can you work weekends, nights, and holidays?
This industry runs when others rest, so answer honestly. Reliability on the worst shifts is what earns station upgrades.
05
Resume tips that move the needle
For line cooks specifically — generic advice costs you here
01
List the stations you can run: grill, saute, fry, pantry, or expo.
02
Include your food handler card or ServSafe certification; many states require it on day one.
03
Quantify volume with covers per service or the size of the line you worked.
04
Name the kitchens and cuisine styles, since a scratch kitchen reads differently than a chain.
05
Mention prep skills like butchery, sauces, or baking that let you flex beyond the line.
06
Where this role goes
Typical progression
01
Prep Cook
02
Line Cook
03
Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
Ten quiet minutes a day
Applying for line cook jobs in Baltimore?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.