$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.
116
Open roles today
$13–$25/hr
Typical pay range
$37k
Median, full-time
2
Fresh in this list
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01
Open line cook roles
11 shown of 116 · sorted by freshness
$25 - $27 per hour
Attend and participate in Department Manager meetings to foster open lines of communication * Participate in the annual budgeting process... ...and safely Technical Skills: * Must have strong Culinary/ cooking skills - s…
$11 per hour
Job Overview Toasty's Tavern is hiring for a PM Line cook starting at 4 days per week, adding an additional day during the summer business. Pay starts at $11/hr plus tips (averaging around $30-$32/hr)
our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also…
$18 - $21 per hour
Position Title: Pastry Cook- Kentucky International Convention Center Pay Range : $18.00 to $21.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1…
$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…
$60k - $70k
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…
About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy e…
$25 per hour
Malone's Louisville Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly positio…
Executive Chef As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You’ll ensure exceptional food quality, consistency, and presentation…
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…
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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.
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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.
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.
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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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