$14 per hour
Join the AWARD WINNING team at Schnepp Senior Care & Rehab! National Quality BONZE Award Winners! Our Dietary Aides strive to provide the best culinary experience and ensure satisfaction is a top priority. Our patients l…
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.
99
Open roles today
$13–$25/hr
Typical pay range
$38k
Median, full-time
3
Fresh in this list
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01
Open line cook roles
12 shown of 99 · sorted by freshness
Join the team at Friendship Village Chesterfield, a senior living community committed to providing exceptional service while creating a supportive and rewarding environment for employees. We are currently hiring a Full-T…
$16 - $18 per hour
hour Looking for AM and PM Duties and Responsibilities: Cooking and preparing all menu items in accordance to Eclipse Restaurant... ...Stocking and maintaining sufficient levels of food for the line Food preparation prio…
$76k - $82k
and expense goals as outlined in venue’s operating budget. Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe an…
Kitchen Lead who can take ownership of the day-to-day execution of our café kitchen. This is a hands-on position. You'll be prepping, cooking, assembling, organizing, cleaning, and keeping the kitchen moving. Just as imp…
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…
Dietary Cook We are seeking a dedicated and passionate Cook to join our culinary team. The ideal candidate will have a strong background in meal preparation and food handling, with a keen understanding of food safety sta…
Executive Chef. * A career as a dishwasher/steward can lead to opportunities in various roles within the hospitality industry, such as line cook, prep cook, or even kitchen management positions. Education & Experience Ho…
$18 - $22 per hour
attract a diverse team of fun hospitality associates who care deeply about creating an elevated, one-of-a-kind guest experience. The Line Cook position is responsible for preparing, producing, plating and garnishing all…
Lee's Famous Recipe Chicken - Immediate Kitchen Manager Needed Are you passionate about creating delicious meals in a fun and loving environment? Do you thrive in a fast-paced, dynamic kitchen setting? Join Lee's Famous…
We are seeking an experienced and highly organized Catering Manager to lead and grow our restaurant’s catering and private event business. The ideal candidate will have a strong background in food service, excellent cust…
and works well with others to ensure smooth kitchen operations and a positive guest experience. Responsibilities Prepare and cook menu items according to established recipes, portion standards, and quality expectations.…
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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.
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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
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.
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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
02
Line Cook
03
Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
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