Cook Responsibilities Include: Setting up workstations with all needed ingredients and cooking equipment Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cooking food in variou…
Hospitality & Food · Jacksonville, FL
Line Cook jobs in Jacksonville, FL
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.
52
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
6
Fresh in this list
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01
Open line cook roles
12 shown of 52 · sorted by freshness
$65k - $75k
responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation an…
$12.25 - $17.05 per hour
The Good Stuff — At a Glance # Position: Dietary Aide # Schedule: PRN # Setting: Long-Term Care & Rehabilitation # Impact: Support resident nutrition, recovery, and daily comfort Join a Team That Truly Makes an Impact Wh…
$28 - $33 per hour
are sweet but sharp-witted, and they need someone who can hold the line with a smile. You read the room well, knowing when to be... ...situation, identify what's needed, and execute. Ideally, you love to cook and can ful…
to provide a great dining experience that will ensure they will want to come back to dine with us again and again! Qualified LINE COOK applicant needs to possess/demonstrate: • Minimum experience of 1 year in a high volu…
$15 per hour
Overall Responsibilities: Maintain sanitation, health and safety in work areas. Clean food preparation areas, cooking surfaces and utensils. Operate large volume cooking equipment such as grills, deep fryers or griddles.…
Teach Recipe Standards · Ability to Work Independently and Coordinate Multiple Tasks · Experience Within Multiple Variations of Cooking Styles and Techniques · Strong Knowledge of Cooking Methods, Ingredients, and Kitche…
organizing, planning, cost controls, and leading the Sous Chef team and line level partners while actively teaching and coaching current and... ...Multiple Tasks ~ Experience Within Multiple Variations of Cooking Styles…
About The June The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create…
The ability to thrive in a fast-paced kitchen A desire to help out where needed and work as part of a team A passion for cooking with a keen eye for freshness, quality and cleanliness Willing to train the right person wi…
ourselves on our innovative menu, beautiful ambiance, and commitment to excellence. We are seeking talented and passionate Pastry Cooks to join our team and elevate our dessert offerings! As a Fine Dining Pastry Cook , y…
$23 per hour
~ Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. ~ Gives instructions to cook…
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What line cooks earn in Jacksonville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$36k |
| Mid level | $16–$21 | $34k–$43k |
| Senior | $20–$26 | $41k–$55k |
Adjusted for the Jacksonville 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.
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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
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Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
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