JOB OVERVIEW: The Line Cook is responsible for preparing, cooking, and plating menu items according to company recipes and standards. This role ensures high-quality food production, maintains a clean and organized workst…
Hospitality & Food · Las Vegas, NV
Line Cook jobs in Las Vegas, NV
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.
243
Open roles today
$14–$28/hr
Typical pay range
$41k
Median, full-time
7
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01
Open line cook roles
12 shown of 243 · sorted by freshness
apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and…
$23 - $27 per hour
take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4. Job Summary: Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating…
Position Overview: The primary responsibility of the Pizza Cook – Food Hall is to prepare and cook high-quality pizzas in a fast-paced environment within the Via Via Food Hall. This role requires expertise in both tradit…
required for preparation. ~ Knowledge of weights and measures. ~ Exhibits a basic knowledge, understanding and application of various cooking techniques. ~ Basic knowledge of cooking utensils and equipment, pots, pans, d…
a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.” Looking for other opportunities with our group? Check out open position…
culinary team. Ensure Consistency in Food Preparation: Prepare and serve food consistently according to recipes, portioning, and cooking standards of the property. Teamwork & Environment: Work collaboratively with the te…
Job Summary The Line Cook plays a key role in delivering consistent, high-quality dining experience by executing menu items with precision, consistency, and urgency in a fine-dining environment. This position is responsi…
$15 - $19 per hour
The Coffee Class Urgent Hiring: Immediate Opening for a Highly Skilled Line Cook Are you looking for a fun and dynamic kitchen environment where your culinary skills can shine? Do you enjoy working in a team that values…
$14 per hour
Job Overview ~ Cooking menu items according to established recipes, ensuring food meets quality standards for taste, temperature, and presentation. ~Setting up and stocking the cooking station with all necessary equipmen…
a relaxing getaway perfect for business travelers, a long weekend with friends or your next family vacation. We are looking for a Line Cook to prepare food items according to the menu and recipe standards of PUB 365. ESS…
JOB DESCRIPTION Summary/Objective The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following…
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What line cooks earn in Las Vegas
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $14–$18 | $30k–$38k |
| Mid level | $17–$22 | $36k–$46k |
| Senior | $21–$28 | $44k–$58k |
National ranges — pay in Las Vegas typically tracks these.
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.
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
05
Chef de Cuisine
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