$20 - $25 per hour
Sous Chef - at an upscale casual restaurant on Bardstown Road (Louisville, KY) oversees daily kitchen operations, ensures consistent food quality, and leads staff when the Executive Chef is away. Responsibilities include…
Hospitality & Food · Louisville, KY
Line Cook jobs in Louisville, KY
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.
76
Open roles today
$13–$25/hr
Typical pay range
$37k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
10 shown of 76 · sorted by freshness
$14 per hour
Are you passionate about providing nutritious meals and ensuring the well-being of others? Do you thrive in a supportive environment where your contributions are valued? We are seeking a dedicated Dietary Aide to join ou…
Summary: We are seeking a detail-oriented and experienced Prep Cook to join our kitchen team at WOB Bar & Kitchen. The Prep Cook will be responsible for preparing ingredients, following recipes, and assisting the chef in…
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary a…
Line Cook Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, yo…
Executive Chef. * A career as a dishwasher/steward can lead to opportunities in various roles within the hospitality industry, such as line cook, prep cook, or even kitchen management positions. Education & Experience Ho…
Join our team at Bill Collins Ford as a New Car Prep/Detailer in Louisville, KY. In this role, you will play a vital part in ensuring every new vehicle is meticulously prepared to meet our high standards before reaching…
Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experien…
$18 - $20 per hour
attract a diverse team of fun hospitality associates who care deeply about creating an elevated, one-of-a-kind guest experience. The Line Cook position is responsible for preparing, producing, plating and garnishing all…
Works quickly and efficiently Cleans all dishes, glassware, and silverware per procedures. Empties trash receptacles. Performs end-of-the-day clean-up responsibilities. Handles other assigned tasks. Maintains work area i…
02
What line cooks earn in Louisville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $27k–$35k |
| Mid level | $16–$20 | $33k–$42k |
| Senior | $19–$25 | $40k–$53k |
Adjusted for the Louisville 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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