$22 - $26 per hour
COPPA is looking for line cooks. Pay Rate of $22-26/per hour inclusive of kitchen admin fee, which is 3% of nightly sales! Coppa is a small plates restaurant by James Beard Award Winning Chef Ken Oringer in the heart of…
Hospitality & Food · Boston, MA
Line Cook jobs in Boston, MA
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.
176
Open roles today
$18–$36/hr
Typical pay range
$52k
Median, full-time
1
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Open line cook roles
12 shown of 176 · sorted by freshness
Full Time Cooks Come work & build a career at Cambridge’s only rooftop bar & restaurant! ⁃ Position: Full Time Cook ⁃ Where: Saigon... ...and the Eaves. ⁃ The job: The cook will have both prep and line service responsibi…
$23 per hour
celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling... ...talented opening team in our new home. Who you are: As a Line Cook, you have a…
$18 - $25 per hour
follow the rules of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity. We’re looking for a Line Cook who wants more than just a job. If you want adrenaline, growth, and pride on the plat…
Line Cook – Opening Team Line Cook Urban Hearth is hiring dedicated and passionate line cooks to join our team. We’ve built our reputation around thoughtful, seasonal cooking and a deep connection to the farms and produc…
$100 - $200 per week
PM LINE COOK NEEDED: $Hourly based on experience + 3% Wellness Fee for every kitchen employee (average additional $100-$200 per week). Open availability preferred. MUST be able to work Sundays (am / pm) and Mondays. BENE…
$19 per hour
Provisions has expanded to multiple locations total across New York, Jersey City, Boston, and Washington, D.C. Who you are: As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, w…
Job Description TITLE: Café Bakery Manager DATE: 9/3/2026 DEPARTMENT: Operations FLSA STATUS: Exempt REPORTS TO: Owner/Director LABOR GRADE: Salary APPROVED BY: APPROVED DATE: Job Summary CSCA Café is a café and bakery..…
$18 - $21 per hour
recently awarded a Bib Gourmand designation by the Michelin Guide in its inaugural year in the City of Boston, is searching for Line Cooks to join their team. Salary competitive with a kitchen appreciation fee, paid vaca…
$20 per hour
Our mission is to be a business that nourishes our community in more than one way. That community starts with our team. We seek team members who are motivated, positive, and continually strive for growth. Growth means be…
$18 - $25 per hour
hospitality, we’re here to rewrite them – with heart, craft and fearless creativity. Bianca is looking for a hospitality-driven Line Cook to join our passionate team in Chestnut Hill. Our restaurant is a vibrant blend of…
$17 - $24 per hour
promotion within, giving you a path to pursue your future career goals. -------------------- DESCRIPTION & RESPONSIBILTIES As a Line Cook, you will be responsible for making high-quality dishes according to the Sally’s A…
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What line cooks earn in Boston
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$49k |
| Mid level | $22–$28 | $46k–$59k |
| Senior | $27–$36 | $56k–$74k |
Adjusted for the Boston 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
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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
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List the stations you can run: grill, saute, fry, pantry, or expo.
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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
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Lead Line Cook
04
Sous Chef
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Chef de Cuisine
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