$17.13 per hour
Customer Service Representative Pay Range: $17.13 - $17.13 Job Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job, develop skills and…
Hospitality & Food · Detroit, MI
Line Cook jobs in Detroit, MI
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.
71
Open roles today
$13–$26/hr
Typical pay range
$38k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 71 · sorted by freshness
$15 - $17 per hour
come join our team! Now Hiring Full Time & Part Time: Prep Cooks If you are: A strong Team Player A Good communicator... ...ingredients. We offer great restaurant culinary careers for line cooks (cocinero / cocinera) who…
$18 - $20 per hour
but with our staff as well! The menu contains things like slow- cooked meats, Tex-Mex and Southwestern inspired dishes, and some fan favorites... .../START DATE: ASAP TITLE/JOB DESCRIPTION: Experienced Line Cook Are you…
Lillie Mae’s Southern Buffet & Bar is seeking a dependable and experienced Line Cook to join our kitchen team. The Line Cook is responsible for preparing and cooking high-quality Southern dishes while maintaining consist…
notch pay & benefits, career long training and development as well as endless opportunities for growth…so what are you waiting for? LINE COOK Our Culinary Team is responsible for setting up the line with proper tools and…
$16 - $25 per hour
HIRING LINE COOKS! Daily Jam takes pride in serving our guests and providing opportunities for our team! If you're looking for a personally and financially rewarding career, Daily Jam has a position for you! This job req…
LINE COOK Angelo’s is a new Italian restaurant opening in Grosse Pointe, Michigan. Our food will be rooted in Italian tradition, exceptional ingredients, disciplined technique, and thoughtful execution. We are creating a…
Join Our Team as a Line Cook at Cork & Gabel! Are you passionate about creating delicious dishes and delivering exceptional dining experiences? Cork & Gabel, located in the heart of Detroit, MI, is looking for a skilled…
James Beard Award-Winning Chef Andrew Carmellini and the New York City-based NoHo Hospitality Group team are seeking Line Cooks for the opening of Ray's Hometown Bar in Detroit ! Ray's is a hometown bar built on the beli…
$21 - $23 per hour
to home, cold beer, and tavern fare that feels familiar, but perhaps a bit better than you remembered. Who you are: As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which com…
$20 - $24 per hour
Your Favorite Line Cook Job awaits at Twin Peaks! We are looking for experienced Line cooks to keep up with Restaurant Growth! Put your skills to the test in a high paced, fun and culturally driven environment where you…
Pastry Chef: Holiday Market, an award winning, family-owned gourmet grocery store and bakery, is looking for an inspiring Pastry Chef. The ideal candidate will inspire the bakery team and inspire our customers with custo…
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What line cooks earn in Detroit
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$35k |
| Mid level | $16–$21 | $33k–$43k |
| Senior | $20–$26 | $41k–$54k |
Adjusted for the Detroit 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.
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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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