$22 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…
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.
192
Open roles today
$13–$26/hr
Typical pay range
$38k
Median, full-time
4
Fresh in this list
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01
Open line cook roles
11 shown of 192 · sorted by freshness
founders – incredible wings and a large selection of other great eats that make Guests hunger for another visit. Slicing, dicing, cooking, grilling, and saucing gives you all kinds of opportunities to utilize your skills…
$110 per hour
Sous Chef About IHG and the InterContinental Indianapolis InterContinental Indianapolis brings refined luxury to Indy's iconic Monument Circle. Opening Winter 2025. This hotel isn't like any other property. It's a hotel…
$15 per hour
We are hiring immediately for full time and part time GRILL COOK positions. Address: St Vincent Indianapolis - 2001 West 86th Street, Indianapolis, IN 46260. Note: online applications accepted only. Schedule: Full time a…
$20.75 per hour
Harry & Izzy's: Indianapolis International Airport 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…
LOCATION: Gainbridge Fieldhouse is the home of the Indiana Pacers and Indiana Fever. The arena hosts a wide range of sporting events, concerts, and special events, delivering exceptional guest experiences in a fast-paced…
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…
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…
$70k - $80k
develop seasonal menus, standardize recipes, and introduce innovative catering offerings. Supervise, coach, and develop sous chefs, cooks, and utility associates while maintaining high culinary, safety, and sanitation st…
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…
02
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.
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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