Bellini at Mr. C Coconut Grove is looking to hire a Salad Line Cook to join our kitchen staff and maintain cleanliness around our restaurant. This position has a competitive wage, depending on experience. All eligible fu…
Hospitality & Food · Miami, FL
Line Cook jobs in Miami, 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.
220
Open roles today
$16–$31/hr
Typical pay range
$45k
Median, full-time
5
Fresh in this list
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01
Open line cook roles
12 shown of 220 · sorted by freshness
sanitation and regulations for workplace safety. Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. Must be able to work quickly and efficiently. Must be able to wor…
tiles, red banquettes, vintage mirrors with handwritten daily specials, and mosaic-tiled floors. We are seeking skilled AM/ PM Line Cooks to join our talented culinary team. The ideal candidate has a passion for French c…
$65k - $75k
quality ingredients, and elevated culinary experiences. We are looking for experienced, motivated, and passionate Chef de Partie and Line Cooks to join our culinary team. We are a team of dedicated hospitality profession…
Line Cook – Little Hen Miami Location: Miami, FL Company: Little Hen Hospitality Job Type: Full-Time / Part-Time Schedule: Morning and daytime shifts, weekends required Restaurant Concept: High-volume brunch restaurant A…
MIKA CORAL GABLES Line Cook – Job Description MIKA Coral Gables by Chef Michael White Location: 3007 Ponce de Leon Blvd, Coral Gables, FL 33134 Department: Back of House (BOH) – Culinary Position: Line Cook Reports To: E…
professionals committed to ensuring exceptional hospitality and service to our customers. At COTE, we follow a simple mantra: + + = Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and…
$17 - $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…
$17 - $20 per hour
cuisine. This concept will serve to fine dining standards in an upscale casual environment. Join our dynamic culinary team as a Line Cook, where your passion for food and dedication to excellence will shine! In this ener…
our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations. What you'll do The Line Cook position will be responsible for the following: Arrive and leave on time, and clock…
Line Cook The position entails preparing all basic food items as requested by supervisors, possessing advanced knife handling skills, working in any kitchen section, having good food knowledge and understanding culinary…
Line Cook Job Description: We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous…
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What line cooks earn in Miami
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $16–$20 | $33k–$42k |
| Mid level | $19–$25 | $40k–$51k |
| Senior | $23–$31 | $48k–$64k |
Adjusted for the Miami 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.
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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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