Job Description Lazy Bear is currently looking for Pastry Chef de Partie for our ever expanding kitchen. We are a 2 Michelin Star Restaurant serving modern American cuisine, and utilizing seasonal and high quality market…
Hospitality & Food · San Francisco, CA
Line Cook jobs in San Francisco, 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.
205
Open roles today
$20–$39/hr
Typical pay range
$57k
Median, full-time
2
Fresh in this list
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01
Open line cook roles
12 shown of 205 · sorted by freshness
you confident working as part of a team to deliver high-quality food under pressure? We are looking for a reliable and motivated Line Cook to join our kitchen teams in San Francisco. You will support the Kitchen Chef in…
veteran status, or other legally protected characteristics. Position Summary About the Position: We are seeking experienced cooks to join our opening team for Via Aurelia. Candidates must have a great attitude, a good se…
Job Title: Line Cook Location: Wolfsbane, 2495 3rd Street, SF Ca 94107 Classification: Full-Time | Non-Exempt | At will Reports To: Chef Owner(s) | Chef de Cuisine Compensation: Hourly + Tips + Service Charge About Us Wo…
Physical stamina: ability to lift up to 50 pounds. Desire for longevity, with a commitment of at least one year. Previous cook experience preferred. WHY WORK WITH US? BENEFITS! ~ Incredible respectful & educational envir…
We are hiring talented cooks for our team 1408 Clement St. We're open 7 days a week, shifts are 7:00 AM - 4:00 PM Full Time:... ...development within the culinary industry Ideally 1+ years of line cooking & food preparat…
Description Our line cooks are very important members of our kitchen staff. They are responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer. We want our lin…
$23 - $29 per hour
Description Our busy, tight-knit kitchen is looking to add a line cook to our talented team. We are a high end seafood restaurant serving meticulously sourced, sustainably caught and harvested seafood, as well as all the…
enjoyed in the main dining room as well as an an à la carte menu in the bar and lounge. We are currently seeking night-time line cooks to join our culinary team. Ideal individuals will have a passion for many kinds of c…
Mexican restaurant grounded in heritage, craft, and community. Our cooking is rooted in the regional traditions of Mexico—shaped by memory,... ...for a career-minded, motivated, organized, and professional Line Cook to j…
$21 - $24 per hour
, dedicated to amplifying the highest quality local products by cooking them over a live fire. Angler serves dinner a la carte, a Cook For... ...above. Please mention the position of interest in the subject line. We offe…
$25 per hour
We are looking to expand our Pamilya with the right people. We are looking for part time/ full time employees Dinner/ Brunch Line Cook. We want people that really understand the feeling behind hospitality and drives to g…
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What line cooks earn in San Francisco
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$25 | $42k–$53k |
| Mid level | $24–$31 | $50k–$64k |
| Senior | $30–$39 | $62k–$81k |
Adjusted for the San Francisco 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.
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.
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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.
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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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