$85k - $95k
We’re looking for a results‑driven, creative, and operations‑focused culinary leader to oversee all kitchen operations within a client facility. This role is responsible for delivering exceptional dining experiences, lea…
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.
60
Open roles today
$14–$27/hr
Typical pay range
$41k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 60 · sorted by freshness
En Southern Kitchen, creemos: \Si ha de ser, depende de mí.\ En la cocina, esa mentalidad lo define todo. Buscamos un cocinero de línea que se haga completamente responsable de su emisora, sus estándares y la experiencia…
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…
$80.08k
coordination, scheduling, task assignment, and workflow oversight. We require proven experience preparing Chinese cuisine, including wok cooking, sauces, and other Chinese cooking techniques. We require experience with m…
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…
The Delta Hotels by Marriott Richmond Downtown is a 298 room property located in the heart of Richmond's financial district, along the banks of the historic James River. Shopping, dining, night life, as well as historic…
mentor kitchen staff in menu preparation and execution, ensuring exceptional food quality and presentation. * Directly involved in cooking and overseeing food preparation during service periods, including special events,…
$19 - $23 per hour
each department in one location. When: Every Wednesday from 10am-12pm Location: 2400 Gaskins Rd. Richmond, VA The Cook, under the direction of designated management and supervisors, will prepare, present, store, and disp…
$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…
$19 per hour
- FridayLimited late nights or weekends!PTO/ Vacation & Holiday Pay ( FT)Excellent benefits : Medical / vision / dental , etc.Front Line Education Assistance Compensation Data COMPENSATION: The Hourly rate for this posit…
$25 - $28 per hour
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…
$70k - $75k
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 and food experie…
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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.
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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
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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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