$70k - $78k
understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; res…
Hospitality & Food · Richmond, VA
Line Cook jobs in Richmond, VA
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.
122
Open roles today
$14–$27/hr
Typical pay range
$41k
Median, full-time
6
Fresh in this list
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01
Open line cook roles
11 shown of 122 · sorted by freshness
$70k - $74k
catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and caterin…
$92k - $97k
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
$55k - $65k
responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation an…
$20 per hour
~ We are hiring immediately for a full time GRILL COOK position. ~ Location : Dominion TFF - 600 Canal Place, Richmond, VA 23219 Note: online applications accepted only . ~ Schedule : Full time schedule. Monday - Friday,…
$19 - $21 per hour
Line Cook (Full Time) No Weekends • No Late Nights • Guaranteed 40 Hours Pay: $19–$21/hour , Non-Exempt Schedule: Monday–Friday (No weekends, no late nights) Why You'll Love This Job ● No weekends ● No late nights ● Guar…
$15 per hour
Position Purpose We are currently seeking a skilled and experienced Line Cook to join our kitchen team at WOB Bar & Kitchen (WOB). The Line Cook will be responsible for preparing food items according to our recipes and s…
$70k - $75k
Job Description We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for a Chef Manager who can help us deliver the best customer service…
$18 per hour
tuition assistance Employee meal discounts Sundays off Comprehensive training and development Responsibilities Prepare, cook, and assemble menu items according to Chick-fil-A quality standards Assist with food preparatio…
and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food ha…
If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking ab…
02
What line cooks earn in Richmond
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–$27 | $44k–$57k |
Adjusted for the Richmond 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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