Pastry Cook / Dessert Production Pastry Chef Le Parfait Paris – San Diego, CA (3555 India Street, San Diego, CA 92103) Le Parfait... ...Looking For • Minimum 1 year of professional pastry, baking, or line cook experience…
Hospitality & Food · San Diego, CA
Line Cook jobs in San Diego, CA
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.
137
Open roles today
$17–$33/hr
Typical pay range
$48k
Median, full-time
2
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01
Open line cook roles
10 shown of 137 · sorted by freshness
$20 - $28 per hour
distribution. However, on average, employees in this same position may make between $5.00 and $12.00 in tips per hour. As a Grill Cook, you are a skilled multi-tasker. You deliver results with consistency and precision a…
$20 - $24 per hour
Shawarma Guys Line Cook / Prep Cook Job Description Location: Mira Mesa English Job Description: Line Cook / Prep Cook If you are ready to build a long-term career in a fast-growing restaurant group that values quality,…
$90k - $110k
preparation of all ingredients and food products to fulfill prep lists, par levels, and recipe standards. Utilize various preparation and cooking methods to ensure the quick, precise creation of our menu items in accorda…
$17.75 - $30 per hour
Ref: #JoeyLaJolla_ Cook Wage Scale Line Cook - $17.75 - $30.00 per hour. This position is eligible for tips. Prep Cook - $17.75 - $30.00 per hour. This position is eligible for tips. These positions will earn a base hour…
$19 per hour
AMAZING OPPORTUNITY IN THE LIVE EVENTS INDUSTRY! IN PERSON special events are looking for YOU! Join our team of Experienced Line Cooks to work live special events throughout San Diego! We work with San Diego's premier ho…
$21 - $26 per hour
a 4% employer match after one year ~ Free, nutritious meals each shift ~ Paid Sick Time ~ Referral bonus program Lead Line Cook Responsibilities Prepare and cook food items to perfection, accurately following our Salted…
$24 per hour
Valley on August 24th and 25th. We are looking for AM and PM Cooks - Salad and Grill Cooks. Apply now to be one of the first to... ...buscando Cocineros de Ensaladas y Parrilla para turnos AM y PM. Line Cook / Cocinero —…
$18 - $20 per hour
answering questions, and ensuring a positive experience. Note: Outdoor Work Work at our outdoor pizza oven, ensuring pizzas are cooked to perfection while managing the outdoor environment. Qualifications - Prior experien…
required for preparation. ~ Knowledge of weights and measures. ~ Exhibits a basic knowledge, understanding and application of various cooking techniques. ~ Basic knowledge of cooking utensils and equipment, pots, pans, d…
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What line cooks earn in San Diego
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$45k |
| Mid level | $20–$26 | $42k–$54k |
| Senior | $25–$33 | $52k–$68k |
Adjusted for the San Diego 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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