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 · Denver, CO
Line Cook jobs in Denver, CO
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.
103
Open roles today
$16–$31/hr
Typical pay range
$45k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 103 · sorted by freshness
$18 - $22 per hour
We are a high-volume restaurant and pizzeria. We are seeking cooks/ prep staff, preferably with experience, for full-time positions.... ...3211 North Pecos Street Denver, CO Position Opening: Line Cook To Apply: Please c…
$14 per hour
(if that's what you want), perhaps to management, perhaps beyond. Whether it's your hobby, main-gig, or supplemental job, drop us a line. We're bound to have just the thing for you. Pizza chefs must be 16 years or older.…
and culinary experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices An effective... ...objectives; effectively communicate operational updates through daily line ups and d…
menu. Driven by live fire and an in-house fermentation program that we build dishes around. The kitchen is the dining room. You cook in front of guests, plate to the counter, and describe your dishes to the people eating…
$24 - $26 per hour
are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook and Prep Cook positions are available. These positions involve high volume, a la m…
$20 - $27 per hour
LINE COOK / PREP COOK — OPENING TEAM Soda Club Denver | The Ramble Hotel, RiNo | Opening September 2026 Build the kitchen. Shape the culture. Be part of the first service. Soda Club, New York City’s acclaimed pasta and w…
$130k - $145k
The District Executive Chef - Rocky Mountain District (Denver, CO) is responsible for directly supervising culinary personnel within the Denver District. As the District Executive Chef for Aramark Sports and Entertainmen…
Qualifications: At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices An effective communicator with a…
$20 - $22 per hour
Quiénes somos Somos un Restaurante Pizzería de alto volumen. Estamos solicitando cocineros-preparadores, preferiblemente con experiencia, para trabajo full time. Por favor, responda con su Resume o una lista de experienc…
Executive Chef Denver, CO We’re hunting for a proven Executive Chef with experience in a fast-paced, fine dining environment.This is an exceptional opportunity for a culinary leader who takes pride in developing talent,…
storage and work areas, by hand or using hand trucks. Execute line sweeps and trash change whenever necessary Maintain cleanliness... ...of storage areas Stock supplies such as food and utensils on cook line, refrigerato…
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What line cooks earn in Denver
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $16–$20 | $33k–$42k |
| Mid level | $19–$25 | $40k–$51k |
| Senior | $23–$31 | $48k–$64k |
Adjusted for the Denver 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
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