Line Cook – Rack City Location: Rack City – 7075 S. Ballpark Drive, Franklin, WI Position: Line Cook Employment Type: Part-Time / Full-Time Pay: Competitive, based on experience About Rack City Rack City is a high-energy…
Hospitality & Food · Milwaukee, WI
Line Cook jobs in Milwaukee, WI
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.
58
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
5
Fresh in this list
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01
Open line cook roles
12 shown of 58 · sorted by freshness
$25 - $30 per hour
Employment Type: Part-time, 10-15 hours per week Schedule: 2-3 days per week during business hours (8:30am-4:00pm or 5:00pm). Compensation: $25-$30 per hour Start Date: As soon as possible Requirements Maintain a smoke-f…
$75k - $80k
Position Title: [[title]] Salary: $75,000 - $80,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our gr…
$18.5 - $30.2 per hour
As a Bakery Decorator, you'll be responsible for all duties related to creating and decorating cakes, tarts, pastries, and special-order items. You'll use your artistic talents to build and finish all specialty bakery go…
$900 per month
Group is bringing one of the hottest fast-casual brands, Dave’s Hot Chicken to Wisconsin. This is your opportunity to join as a Prep Cook and grow with the company as we continue to develop the Dave’s Hot Chicken brand i…
$25 per hour
energy environment where quality is essential, how do we ensure we are producing superior food products? As the Production Kitchen Lead Cook you will assist Production Kitchen Back-of-House Management with leading the Pr…
commercial dishwashing equipment or by hand. You will circulate throughout these areas to pick up dirty items and return them to the proper cooking or storage areas after being cleaned and dried. This position also ensur…
$17 per hour
operates several restaurants throughout the Milwaukee Mitchell International Airport located in Milwaukee, WI At SSP America, our Line Cooks have the important role of receiving food orders, preparing delicious dishes fo…
toda la ciudad. El ritmo es rápido, los estándares son altos y las personas son las que hacen que funcione. Sobre el puesto El Line Cook es donde se hace la comida. Tienes una estación y sacas cada matrícula al nivel est…
$10 - $13.5 per hour
Description Pizza Makers Extraordinaire Needed at Toppers Pizza - Become a Pizza Picasso! Our Pizza People are the heart and soul of our company, bringing great food and memorable experiences that friends and families co…
Sobre nosotros Cream City Concepts es el grupo de hostelería de Milwaukee creado para la energía de un local lleno. Gestionamos Oak Barrel Public House, Who's on Third, Who on Layton, Cream City Catering y 3rd Street Ret…
Description NextGen Hospitality Solutions is seeking an experienced Executive Chef / Kitchen Manager to lead our culinary team in Milwaukee. This full-time, on-site position offers an outstanding opportunity to shape the…
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What line cooks earn in Milwaukee
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$36k |
| Mid level | $16–$21 | $34k–$44k |
| Senior | $20–$26 | $42k–$55k |
Adjusted for the Milwaukee 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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