Pittsburgh begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As a Line Cook, the care you devote to food and workspace preparation will result in the crea…
Hospitality & Food · Pittsburgh, PA
Line Cook jobs in Pittsburgh, PA
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.
78
Open roles today
$14–$27/hr
Typical pay range
$40k
Median, full-time
3
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01
Open line cook roles
12 shown of 78 · sorted by freshness
duties as may be assigned. Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef. Respon…
Dominos Pizza MCKEESPORT NOW HIRING Part Time & Full Time. Job Description Don’t like driving OR don’t have a license or Vehicle?? No Problem, Come join our Team as a C.S.R or Shift manager/Pizza Maker. Locally owned and…
Hiring FT Line Cooks and Wok Line Cooks *Must have PM Availability* *Wok Skills Preferred for Wok Line Cook* #bbrg Working in our award-winning restaurants that offer an elevated yet comfortable atmosphere and fine dinin…
opportunities through Louie Loves events, connecting our brand with local neighborhoods. What You’ll Do (Responsibilities): As a Line Cook, you’ll be an essential part of our kitchen team, helping deliver the culinary ex…
$20 per hour
Free Employee Meal Our Restaurant portfolio at the Pittsburgh Airport includes: Bad Egg and Mi Casa At SSP America, our Line Cooks have the important role of receiving food orders, preparing delicious dishes for our gues…
$80k - $90k
Executive Chef Harry & Fritz Downtown Pittsburgh The Kitchen A 1,300 sq ft kitchen built for serious, from-scratch cooking: a 4-cook line with range, grill, flattop, double-stacked convection ovens, fryer, pizza oven, an…
$18 - $20 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…
F&F Restaurant Mt. Lebanon is looking for Line Cooks to join their team ! You’ll collaborate closely with both Front of House and Back of House team members to ensure smooth service and consistent quality. This role requ…
F&F Restaurant Mt. Lebanon is looking for Pizza Cooks to join their team ! You’ll collaborate closely with both Front of House and Back... ...guest experience. Requirements: ~1+ years kitchen prep or line cook experience…
The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safel…
Time to step up your career! This is your moment to shine and lead the way for others too. We’re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coor…
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What line cooks earn in Pittsburgh
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $14–$18 | $29k–$37k |
| Mid level | $17–$22 | $35k–$45k |
| Senior | $21–$27 | $43k–$56k |
Adjusted for the Pittsburgh 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.
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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.
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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
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Line Cook
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Lead Line Cook
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Sous Chef
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Chef de Cuisine
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