$30 - $35 per hour
transportation (personal vehicle with mileage reimbursement provided) Candidates are required to be up to date on recommended vaccinations in line with American Academy of Pediatrics and Centers for Disease Control and P…
Hospitality & Food · Indianapolis, IN
Line Cook jobs in Indianapolis, IN
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.
77
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 77 · sorted by freshness
$21 per hour
Our Portfolio at the Indianapolis Airport includes: Sun King Brewery, Indiana Grown and Bubs Burgers At SSP America, our Line Cooks have the important role of receiving food orders, preparing delicious dishes for our gue…
$17.5 - $30.2 per hour
As a Bakery Decorator, you'll be responsible for all duties related to creating and decorating cakes, tarts, pastries, and special-order items. You'll use your artistic talents to build and finish all specialty bakery go…
Hilton Garden Inn of Schahet Hotels is currently seeking a Cook to join our growing team! Job Summary If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can d…
As a Line Cook you take pride in offering our guests a seasonally inspired food menu, a warm conversation and maybe a story or two. Your engaging personality will ensure our guests look forward to relaxing with you befor…
At UNO, we invented the deep dish pizza — you’re welcome. Our team believes in our brand and in the success of one another. We have amazing food, craft beer and cocktails, and a loyal guest following that’s growing rapid…
Our Line Cooks are dedicated to their craft and take pride in preparing the best meal possible for each and every patron we serve. We encourage our Line Cooks to develop their skill set so that they may diversify their c…
understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; res…
PRIMARY DUTY Assist Dietary Cooks in the preparation and service of meals served to residents by performing the proper procedures as outlined by state and federal regulations. ESSENTIAL JOB FUNCTIONS include the followin…
Here at Aramark, we take pride in the level of service and safety we provide. We’re hiring a Dishwasher to join our team who will take on the job of maintaining the cleanliness of our operations and kitchens. The best pa…
Full-Time Line Cook Shift: PM Columbia Club, a private city club established in 1889, on Monument Circle, offers an opportunity for those seeking to join our dedicated team. With 20,000 square feet of state-of-the-art me…
tidy environment. Duties/Responsibilities: Responsible for the cleanliness of the kitchen to include but not limited to serving lines, kitchen equipment, all dishes, tables, etc. before and after each meal Collect used k…
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What line cooks earn in Indianapolis
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 Indianapolis 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.
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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.
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Quantify volume with covers per service or the size of the line you worked.
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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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