properly. Attendance / Punctuality - Consistently at work and on time; Ensures work shifts are covered when absent. Keyword: LINE COOK/ PREP COOK Required Experience: Qualifications To perform this job successfully, an i…
Hospitality & Food · New Orleans, LA
Line Cook jobs in New Orleans, LA
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.
159
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
4
Fresh in this list
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01
Open line cook roles
12 shown of 159 · sorted by freshness
$18 - $21 per hour
Michelin recognized restaurant uptown. We specialize in Louisiana cuisine with a French accent. Patois is hiring for an experienced line cook for our small, fast paced kitchen. The applicant must have experience followin…
$18 per hour
Job Description: Sauté Cook About the Role We are looking for a skilled and passionate Sauté Cook to join our culinary team, led... ...Maintain clear communication with the Sous Chef, Head Chef, and fellow line cooks dur…
and service are met. Develop quality products through consistent execution and according to company standards of all menu items and line products. Maintain a safe and clean kitchen area. Primary Responsibilities:: Prepar…
NOW HIRING: LINE COOKS! Do you thrive in a fast-paced kitchen and take pride in every plate you send out? Creole Cuisine Restaurant Concepts is hiring Line Cooks to help us deliver the bold, authentic flavors of New Orle…
demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history. The Line Cook is responsible for preparing and cooking high-quality food items according to h…
$16 - $26 per hour
distinctive flavors designed around family style dining and sharing. The kitchen is led by Executive Chef – Talia Diele. We are seeking Line Cooks to help support and develop this outstanding team. It is our goal to hire…
$23 per hour
, Commander’s Palace blends bold culinary creativity with fanatical hospitality and rollicking Louisiana charm. Nestled in the tree- lined Garden District, our constantly evolving menu, legendary original Jazz Brunch, an…
Holywater NOLA is seeking a Line Cook to join our crew, led by nationally-acclaimed culinary director, Kerry Heffernan. Line Cooks are an integral part of our award-winning back-of-house team. VENUE Holywater NOLA Holywa…
Do you thrive in the fast-paced environment of a professional kitchen? Is cooking your passion? Do you want to join the team of a fresh and exciting restaurant? Then, look no further than Meril! Meril is looking for cook…
$15 - $18 per hour
Cafe Malou, a new breakfast / lunch cafe seeks a part-time or full-time AM line cook for three-four shifts a week. We are seeking enthusiastic, hard-working individuals who like to get up early and work in a collaborativ…
NOW HIRING: LINE COOKS! Do you thrive in a fast-paced kitchen and take pride in every plate you send out? Creole Cuisine Restaurant Concepts is hiring Line Cooks to help us deliver the bold, authentic flavors of New Orle…
02
What line cooks earn in New Orleans
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$36k |
| Mid level | $16–$21 | $34k–$43k |
| Senior | $20–$26 | $41k–$55k |
Adjusted for the New Orleans market from national ranges.
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.
05
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.
06
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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