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Hospitality & Food · Kansas City, MO
Line Cook jobs in Kansas City, MO
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.
84
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
4
Fresh in this list
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01
Open line cook roles
6 shown of 84 · sorted by freshness
Job Description ABOUT THE JOB Additional Information All your information will be kept confidential according to EEO guidelines.
The Lead Line Cook is responsible for preparing and executing exceptional food while helping lead the kitchen team during service. This position serves as a key support to the Sous Chef and Executive Chef by maintaining…
Institution and its employees. Qualifications: Qualifications - 2+ years of experience as a Sous Chef - Understanding of various cooking methods, ingredients, equipment and procedures - Excellent record of kitchen and st…
$18 - $20 per hour
Osteopathic Medicine and a College of Biosciences. KCU is one of the largest medical schools in the nation by enrollment. Now Hiring LINE COOKS We can offer you: Employee discount Weekday only schedule Flexible schedule…
elevated take on familiar, approachable dishes that feel both refined and deeply rooted in local tradition. Job Summary The Line Cook plays a key role in delivering consistent, high-quality dining experience by executing…
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What line cooks earn in Kansas City
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 Kansas City 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
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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.
03
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
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Chef de Cuisine
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