Food preparation and assistance to Chef and Sous Chef, responsible for maintenance and food safety of assigned station.
Hospitality & Food · St. Louis, MO
Line Cook jobs in St. Louis, MO
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.
470
Open roles today
$13–$25/hr
Typical pay range
$38k
Median, full-time
10
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open line cook roles
12 shown of 470 · sorted by freshness
$17 per hour
safety, and sanitation guidelines. Being fully responsible for working a station, including prepping, cleaning and maintaining the line. Monitoring ticket times and food quality and having an eye for detail. Able to foll…
$15 per hour
Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If yo…
$16 per hour
Line Cook - Full Time LHM | [City, State] Join our vibrant culinary team at LHM, where you will play a crucial role in delivering exceptional dining experiences. As a Line Cook in our fast-paced kitchen, you will assist…
$16 per hour
bar known for fresh, creative, build-your-own burgers and a friendly neighborhood vibe. We’re looking for skilled and reliable Line Cooks / Grill Cooks to join our back-of-house crew and keep the burgers sizzling. If you…
$17 per hour
amazing staff and we value and appreciate the strengths, energy, and personalities each individual brings to the team! We are seeking Line Cooks with high volume experience, who prioritize cleanliness, have good organiza…
$15 per hour
Job Type : Part Time (25-35 hours per week) Responsibilities Cooking: Cooking items to Post standards utilizing a grill, flat top, pizza oven, and fryers. Product Consistency: Cooking menu items per Post standards to ens…
$17 per hour
The Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. Duties and Responsibil…
$17 per hour
Line Cook - Part Time City Park Grill | 3157 Morganford Rd Join our team at City Park Grill, where we pride ourselves on creating an exceptional dining experience in a fast-paced kitchen environment. As a Line Cook, you'…
$16 per hour
Our ideal candidate is a self-starter, punctual, and hard-working. Responsibilites include: Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shi…
our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also…
$15 - $18 per hour
$18 per hour Need AM & PM Duties and Responsibilities: Cooking and preparing all menu items in accordance to Eclipse Restaurant... ...standards Stocking and maintaining sufficient levels of food for the line Food prepara…
02
What line cooks earn in St. Louis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$35k |
| Mid level | $16–$20 | $33k–$42k |
| Senior | $19–$25 | $40k–$53k |
Adjusted for the St. Louis 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
Ten quiet minutes a day
Applying for line cook jobs in St. Louis?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.