$16.37 - $20 per hour
Description Are you a night owl who thrives in a fast-paced, high-energy environment? Do you take pride in working hard, staying positive, and being part of a team that delivers top-tier food and service? If so, we want…
Hospitality & Food · Minneapolis, MN
Line Cook jobs in Minneapolis, MN
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.
100
Open roles today
$15–$28/hr
Typical pay range
$42k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 100 · sorted by freshness
Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect…
$15.97 - $20 per hour
hours? Join Toppers Pizza as a Part-Time Pizza Maker and help us create the pies our customers love! What You’ll Do: Prepare and cook pizzas to Toppers’ quality standards Stretch dough, add toppings, and manage oven work…
$55k - $65k
and shifts, ensuring the day-to-day execution for dish, prep and line stations Support daily operations by following food quality... ...guest experience through oversight of associates preparing and cooking food Complian…
and Stable, Gavin Kaysen's flagship restaurant in the North Loop area of Downtown Minneapolis, is looking for a Daytime Pastry Prep Cook to support our pastry team in delivering exceptional quality and consistency. Key R…
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…
starters, Mexico City-style tacos and other cantina classics to pair with your choice of over 200 agave spirits. Summary: The PM Line Cook is responsible for preparing high-quality dishes in a timely and efficient manner…
We are looking for a driven, team-oriented culinary professional to join our kitchen as a Chef de Partie. Must be able to learn from mistakes, cultivate a positive attitude through good and bad days, and hold to a cultur…
$18 - $23 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…
We are looking for a skilled and motivated Line Cook to join our fast-paced kitchen team. Our kitchen specializes in creative, high-quality bar fare made from scratch, with an emphasis on technique, consistency, and qual…
Bellecour, Gavin Kaysen’s French-influenced bakery and café in Minneapolis' North Loop, is looking for a Morning Pastry Prep Cook & Baker to: Efficiently complete daily bake off & prep lists Proactively communicate stati…
$19 - $21 per hour
Summary: The Line Cook is responsible for assisting the executive and sous chef with their daily tasks including preparing food to the chef’s exact specifications and setting up stations. Responsibilities: Sets up and st…
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What line cooks earn in Minneapolis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $15–$19 | $31k–$39k |
| Mid level | $18–$23 | $37k–$47k |
| Senior | $22–$28 | $45k–$59k |
Adjusted for the Minneapolis 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.
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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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