Key Responsibilities: Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and... ...foodservice operations, with a solid base in institutional and batch cooking. Hands-on che…
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.
97
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
5
Fresh in this list
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01
Open line cook roles
10 shown of 97 · sorted by freshness
and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sani…
$100 per hour
thinking skills/ability to analyze and problem solve. • Strong knowledge and skills in preparing whole ingredients and from-scratch cooking techniques including foundational soups, stocks and sauces, basic butchery, and…
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…
Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associ…
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…
Job Overview Do you enjoy the rush of being in the kitchen? Reporting to the Kitchen Manager, the Cook is responsible for the assembly, cooking, plating and garnishing of all food products according to specifications. DU…
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…
$15 per hour
Position Description 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, dee…
$19 per hour
Cook As a Cook, you will prepare high-quality meals in accordance with standardized recipes and presentation guidelines. You’ll work... ...Kitchen Manager. * A career as a cook can lead to opportunities as a line cook, s…
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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.
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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
03
Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
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