$14 - $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…
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.
151
Open roles today
$13–$26/hr
Typical pay range
$38k
Median, full-time
1
Fresh in this list
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01
Open line cook roles
12 shown of 151 · sorted by freshness
$18 per hour
description Holiday Market, a family-owned, gourmet grocery store in Royal Oak, is looking to hire several self-motivated and energetic Line Cooks for our Smokehouse. Candidates should have an upbeat, friendly personalit…
$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…
$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…
$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…
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…
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…
a fast-paced service, and wants to grow alongside one of Detroit's most respected restaurant teams. If you're passionate about cooking, enjoy working with people who care deeply about their craft, and believe that the sm…
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…
few reliable honest hard working individuals to join our culinary Family. Sundays are mandatory for any full or part time workers. Line Cook Job Responsibilities: -Sets up and stocks food items and other necessary suppli…
$18 - $20 per hour
Experienced Line Cook at Brown Iron Brewhouse Are you an experienced Line Cook looking for an exciting opportunity in the food and beverage industry? Do you thrive in a fast-paced, dynamic environment where you can showc…
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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.
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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
03
Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
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