$19 per hour
selection of high-quality Italian, local and homemade products LEARN through our classes and our team’s product knowledge A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through prep…
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.
315
Open roles today
$18–$36/hr
Typical pay range
$52k
Median, full-time
5
Fresh in this list
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01
Open line cook roles
12 shown of 315 · sorted by freshness
winner. This is a professional kitchen built on standards, consistency, and accountability. The Role We are hiring line cooks with real experience who can step onto a station and perform. This is not a training position…
$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…
$25 - $30 per hour
Chestnut Hill. Our restaurant is a vibrant blend of wood-fired cooking, craft cocktails, and warm, modern hospitality — and we’re searching... ...who brings that same energy. We're looking for a Lead Line Cook who wants…
$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…
$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…
Picco is looking to hire line cooks, prep cooks & dishwashers! Picco stands for pizza & ice cream company. We are a busy, full-service restaurant in the South End of Boston that features "Best of Boston" winning pizza, h…
Major Food Group is hiring AM Line Cooks to join our team at Contessa ! Contessa is the crown jewel of dining atop one of Boston’s most glamorous hotels, The Newbury Boston. Delightfully re-imagined, this rooftop destina…
Position: PM Line Cook Job Purpose: Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties…
$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…
hospitality, seasonal ingredients, and creative technique-driven cooking. While our foundation is rooted in Greek and Eastern... ...fabrication. We are currently looking for passionate and motivated line cooks who want t…
$70k
celebrates the beauty of simplicity centering around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling... ...support to all pastry staff and actively participate on the in line as needed…
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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
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.
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
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