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…
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.
335
Open roles today
$20–$39/hr
Typical pay range
$57k
Median, full-time
5
Fresh in this list
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01
Open line cook roles
12 shown of 335 · sorted by freshness
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…
creativity, craft, and ingredient-driven approach to a relaxed, neighborhood setting. We’re looking for experienced, passionate Line Cooks to join our opening team. As part of RT Bistro, you’ll work alongside a talented,…
$21 - $25 per hour
are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook positions are available. Health benefits are available. Training will begin immedi…
$21 - $23 per hour
This job post is specifically for cooks who have experience working with live fire on a wood-fired brick oven and grill stations.... ...shifts Tuesday-Sunday, 5 shifts/ week ~2-3+ years experience as a line cook in excel…
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…
JOB DESCRIPTION CAFÉ Line-Cook Cafe Responsible to: Café Chef JOB PURPOSE ~ Responsibility of the Line-Cook Café includes, but not limited to: Line Cook Responsibilities: Prepares all food items according to prep sheets…
Chef de Partie — Birdsong Birdsong is a two Michelin–starred restaurant in San Francisco, where Chef Chris Bleidorn’s cooking explores heritage cuisine with heart, craft, and a deep sense of place—grounded in whole anima…
pressure. - Possesses a hospitality-driven mindset & collaborative team approach. - Ability to lift up to 50 pounds. - Previous cook experience required, Seafood experience is a plus. - Desire for longevity; commitment o…
$20 - $24 per hour
, offering guests an atmosphere that’s as welcoming as it is dynamic. We are currently looking for experienced Back of the House cooks who can deliver elevated food while maintaining a fun, approachable energy in a livel…
’s favorite things: exceptional hospitality, vibrant California cooking, and the life lessons that shaped his career—be generous, feed people... ...from Oracle Park. We are seeking experienced, hard working LINE COOK wit…
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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.
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.
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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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