ingredients and a passion for hospitality. The Role Working closely with the Executive Chef and kitchen leadership team, the Line Cook is responsible for executing dishes with consistency, precision, and care. This role…
Hospitality & Food · Nashville, TN
Line Cook jobs in Nashville, TN
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.
292
Open roles today
$14–$28/hr
Typical pay range
$41k
Median, full-time
2
Fresh in this list
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01
Open line cook roles
12 shown of 292 · sorted by freshness
Frothy Monkey is hiring apart time PM Line Cook at our East Nashville location! If you're an optimistic and warm individual who excels in both team settings and independent work, we want you. Smiling abundantly and findi…
Line Cook – Husk (Nashville, TN) Join Our Growing, Hospitality-Driven Team! Husk is seeking passionate and skilled Line Cooks to join our team! About Us: Located in the heart of downtown Music City, Husk celebrates the r…
Position Summary Southern Hospitality Company, an entity of Southern Land Company, is headquartered in Nashville, TN is seeking a line cook to open our new Italian restaurant, Lupo Notte. The successful candidate will be…
for our team, suppliers, and community. We’re looking for passionate, hard-working, self-motivated , organized and efficient line cooks to join our team. If you love food, thrive in a fast-paced kitchen, and enjoy workin…
$22 - $25 per hour
We are hiring wonderful people to join Sally’s culinary team. The link cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. Pay Rate: $22.00-$25.00 About Us…
Line CookHospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a... ...change the hospitality industry, forever. THE ROLE As a line cook, you maintain h…
LINE COOK | NOKO YAKI | NASHVILLE Why We’re Different We opened these restaurants because we were done with burnout. Done with leadership that forgets people are human. Done watching talented professionals leave hospital…
and French technique, always led by the seasons and the best our local farmers and fishmongers have to offer. We’re looking for line cooks who are passionate about thoughtful cooking and energized by the opportunity to b…
$16 - $18 per hour
over $5 million to strengthen the lives and relationships in our communities. Our guiding value is “Be a Good Neighbor”. Title: Line Cook (Kitchen Team Member) Invitation: To love people by cooking up great tasting and g…
$20 - $25 per hour
and Skills: Clear understanding of menu items Understand and responsible for prepping ingredients Strong grasp on various cooking methods, food items, equipment, etc. Be able to multitask in a high volume kitchen Qualifi…
$20 - $25 per hour
Do you love food and have a passion for cooking? Do you want to work for a company with a strong culture and room for professional growth? Then, we might be your perfect fit! As a Line Cook, it will be your mission at Bo…
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What line cooks earn in Nashville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $14–$18 | $30k–$38k |
| Mid level | $17–$22 | $36k–$46k |
| Senior | $21–$28 | $44k–$58k |
National ranges — pay in Nashville typically tracks these.
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.
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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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