$18 - $20 per hour
attract a diverse team of fun hospitality associates who care deeply about creating an elevated, one-of-a-kind guest experience. The Line Cook position is responsible for preparing, producing, plating and garnishing all…
Hospitality & Food · Dallas, TX
Line Cook jobs in Dallas, TX
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.
191
Open roles today
$14–$28/hr
Typical pay range
$41k
Median, full-time
5
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01
Open line cook roles
12 shown of 191 · sorted by freshness
$18 - $20 per hour
Infuse Hospitality will play a crucial role in delivering exceptional dining experiences. Located in the heart of our operations, this position contributes significantly to our mission of transforming hospitality dreams…
reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques…
Major Food Group is hiring AM Line Cooks to join our team at Sadelle's located in beautiful Highland Park Village! Sadelle’s is a modern ode to New York’s classic tradition of all-day dining. Since opening its first loca…
Summary: The Line Cook is responsible for preparing high-quality dishes in a timely and efficient manner, ensuring that the kitchen operates smoothly and meets the culinary standards set by the restaurant. Working under…
Major Food Group is looking for talented Line Cooks to join our culinary team at Carbone in the Dallas Design District! Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick.…
leader responsible for translating the Executive Chef’s vision into consistent daily execution. This role leads service readiness, line execution, team coaching, prep discipline, and kitchen standards while supporting co…
outlets and Banquets. • Assists in determining how food should be presented and creates decorative food displays. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • C…
We are seeking experienced Line Cooks with an excellent understanding of various cooking methods, ingredients, equipment and procedures in fine dining cooking. JOB SUMMARY: The Line Cook will be responsible for preparing…
uphold and enhance our commitment to excellence. This role is pivotal in delivering an exceptional fine dining experience. The Line Cook plays a key role in delivering a great guest experience by expertly preparing, port…
$17 - $22 per hour
Ref: #JoeyMaple_ Cook Wage Scale Line Cook - $17-$22 per hour Prep Cook - $17-$22 per hour Actual offer within the listed range may vary based on work experience and other objective factors. The pay range for this positi…
$180k
chef to provide food coverage throughout the week. This is a live-out role for a chef who enjoys high-quality and tasty home-style cooking rather than formal fine dining every day. Excellent, well-prepared, beautifully p…
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What line cooks earn in Dallas
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $14–$18 | $30k–$38k |
| Mid level | $17–$22 | $36k–$46k |
| Senior | $21–$28 | $44k–$58k |
National ranges — pay in Dallas typically tracks these.
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.
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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.
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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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