$25 - $27 per hour
social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be resp…
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.
66
Open roles today
$15–$29/hr
Typical pay range
$43k
Median, full-time
6
Fresh in this list
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01
Open line cook roles
11 shown of 66 · sorted by freshness
Chef Manager II-- Private school Full Time Employee Benefits Eligible Salary: 70K-85K Your next great creation could be a stronger team, a student’s favorite meal, or a dining experience that makes someone’s day. As Chef…
For more than 125 years, The Johns Hopkins Hospital has been a leader in the diagnosis and treatment of disease. Above all, we aim to provide the highest-quality health care and service to all our patients. Our patients…
the House Are you a culinary professional who thrives under pressure and takes immense pride in your craft? At Lib’s Grill, our Line Cooks are the engine that drives our brand. We are looking for trustworthy, accountable…
environment. Key Responsibilities Assist the Executive Chef in daily kitchen operations and service management Lead and supervise line cooks, prep cooks, and kitchen staff during service Ensure all dishes are prepared an…
association of worldwide independent hotel and restaurant owners. Job Description We are seeking a skilled and dedicated Line Cook to join our culinary team. The ideal candidate will have experience in a high-pressure ki…
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…
$24 - $26.5 per hour
dining, retail dining, catering, and special event food production. This position plays a highly hands-on role in the preparation, cooking, and presentation of high-volume, high-quality food while ensuring consistency, f…
-Lead all parts of the day-to-day operations of the kitchen, including overseeing staff, prep, and service -Work shifts on the line and ensure execution, from technique to presentation -Be a leader and a teacher, in a po…
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…
About Us: Chesapeake Treatment Center, a 29-bed residential treatment center for adolescent and young adult males located in Parkville, MD (near Towson) has an immediate opening for a PRN (as needed) Dietary Aide. Chesap…
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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.
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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.
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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.
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Quantify volume with covers per service or the size of the line you worked.
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Name the kitchens and cuisine styles, since a scratch kitchen reads differently than a chain.
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Mention prep skills like butchery, sauces, or baking that let you flex beyond the line.
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Where this role goes
Typical progression
01
Prep Cook
02
Line Cook
03
Lead Line Cook
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Sous Chef
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Chef de Cuisine
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