by the NYT and has been acknowledged as one of the most popular new restaurants in the city by multiple publications. The Pastry Cook is responsible for the preparation, execution, and presentation of all pastry and dess…
Hospitality & Food · New York, NY
Line Cook jobs in New York, NY
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.
1,489
Open roles today
$19–$37/hr
Typical pay range
$54k
Median, full-time
1
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01
Open line cook roles
12 shown of 1,489 · sorted by freshness
$20 - $24 per hour
technique, and warm hospitality. We are committed to honest cooking, careful sourcing, and genuine hospitality. We believe every detail... ...Hommali is seeking passionate, hardworking, and detail-oriented Line Cooks to…
Terroir Tribeca is looking for an experienced Part-Time PM Line Cook to join our kitchen team. Requirments: Monday–Wednesday PM shift availability Sunday availability and flexibility to pick up additional shifts when nee…
of food and service across distinct brands and concepts. Who We're Looking For We are looking for dedicated and passionate line cooks to join the team! As the line cook, you will have the opportunity to work alongside se…
$18 - $26 per hour
Job Title: Line Cook Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $18.00 - $26.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG)…
, the interiors will pay homage to the iconic barrooms of New York and Paris. We are looking for an experienced and dependable Line Cook who thrives in a busy, fast-paced, and energetic kitchen. The ideal candidate takes…
$21 - $23 per hour
We are hiring Line Cooks for Santi! Line cooks are responsible for all aspects of the guest food experience. They plan, prep, set-up and provide quality service in all areas of food production for menu items and specials…
's culinary traditions. Opportunity to grow within a dynamic and supportive team. Competitive compensation and benefits. Line Cook : Prepare and execute menu items with precision and consistency Maintain high standards o…
Role: Line Cook Location: New York City (One Fifth) Reports to: Executive Chef and Sous Chefs Position Summary The Line Cook is a key player on the Golden Steer NYC kitchen team, executing dishes with consistency, speed,…
Mediterranean Restaurant on Bryant Park in NYC (8 west 40th st) is looking for Line Cooks to complete its culinary team! The Line Cook will assist the Executive Chef in handling all aspects of the kitchen operation. All…
$19 - $22 per hour
Line cook - Txula Pay Rate: $19.00 - $22.00 per hours based on experience José Andrés Restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fin…
JOB DESCRIPTION: The Line/ Prep Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping ve…
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What line cooks earn in New York
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$24 | $40k–$50k |
| Mid level | $23–$29 | $48k–$61k |
| Senior | $28–$37 | $58k–$77k |
Adjusted for the New York 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
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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
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List the stations you can run: grill, saute, fry, pantry, or expo.
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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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