$14 per hour
Sylvain Hiring Line Cooks! Sylvain is an unruly Southern bistro for locals in the French Quarter with inspired cocktails that riff on the classics. Here, we laugh loudly, shoot whiskey, and linger among friends old and n…
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.
138
Open roles today
$13–$26/hr
Typical pay range
$39k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 138 · sorted by freshness
$15 - $18 per hour
Ralph Brennan's Red Fish Grill has an immediate opportunity for an experienced line cook to join our talented culinary team. Our chefs source and purchase the best local and regional ingredients to prepare and serve menu…
TANA is a new fine dining Italian concept from award winning chef Michael Gulotta. We are looking for AM and PM line cooks to join our talented team. Job Requirements: at least 3 years of culinary experience in a fine di…
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…
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…
Come work with Chef Nina Compton and her amazing team. Applicants must be able to work under pressure , be organized , energetic , willing to learn and have experience in a fine dining environment. Full benefits plus equ…
$14 - $16 per hour
Job Overview Responsibilities- This is an entry level cooks position, no exp. neecessary. ~Set Up, Stock, Break Down a Station on the Line for your shift ~Prepare orders in a timely manner following recipe standards ~Kee…
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…
$18 per hour
LINE COOK — PROCIDA RESTAURANT Procida Restaurant is looking for a motivated and dependable Line Cook to join our kitchen team. Our menu is rooted in Southern Italian cuisine , with a strong focus on seasonal ingredients…
$22 - $35 per hour
We are currently hiring talented line cooks for Patula Patula is a modern bistro in the French Quarter, with a seasonal menu and eclectic wine list. We are looking for 1-2 line cooks for 4-5 shifts a week as we grow into…
SUMMARY We are currently seeking passionate full time individuals that are eager to cook in a busy, high quality kitchen. Must be a team player, willing to help the team out with a positive attitude, and able to multi-ta…
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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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