Elevate Your Culinary Career as a Line Cook at Kōsen – Tampa's Premier Michelin-Starred Japanese Restaurant! Kōsen, a distinguished Michelin-starred establishment in the vibrant Tampa Heights district, seeks a dedicated…
Hospitality & Food · Tampa, FL
Line Cook jobs in Tampa, FL
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.
172
Open roles today
$14–$27/hr
Typical pay range
$41k
Median, full-time
1
Fresh in this list
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01
Open line cook roles
12 shown of 172 · sorted by freshness
$15 per hour
generated based on the hours worked within the current pay period. Get paid faster. Another reason to join our team today! Our Line Cooks are experts at a few things: Follow all recipes and practice portion control to pr…
If you’re fired up about cooking with the best ingredients and take pride in crafting food from scratch, Anthony’s Coal Fired Pizza is... ...opportunities for long-term growth and advancement in the kitchen. As a Line Co…
Main Responsibilities of a Cook: ● Preparing workstations, cooking ingredients, and kitchen equipment for cooking. ● Cooking and arranging food. Cook Job Description: We are looking for an experienced cook to fill a vaca…
Line Cook Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, yo…
Position Purpose We are currently seeking a skilled and experienced Line Cook to join our kitchen team at WOB Bar & Kitchen (WOB). The Line Cook will be responsible for preparing food items according to our recipes and s…
culinary team. Job Summary Prepare your station with all necessary items/tools according to designated assigned station. Prepare, cook, and plate all items on designated station according to Chef standards. Ensure qualit…
pride in creating memorable moments through outstanding food, genuine hospitality, and a commitment to customer satisfaction. As a Line Cook at Steelbach, you'll be a key player on our culinary team, executing dishes wit…
leaving the kitchen is checked for quality, quantity, presentation, and correct temperature according to established standards ~Inspects line stations, facilities, ingredients, and all dish components for quality assuran…
Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef wit…
laid-back energy, rooted in local pride and built for real connection. We have full-time and part-time positions for dedicated line cooks. You'll work alongside our Executive and Sous Chefs to keep service sharp, station…
House is looking for that individual who wants to "take the next step" in their career. Looking for someone with a minimum 2 years line cook experience. Fine Dining experience a plus but not a requirement. Must have a wi…
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What line cooks earn in Tampa
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $14–$18 | $30k–$38k |
| Mid level | $17–$22 | $36k–$46k |
| Senior | $21–$27 | $44k–$57k |
Adjusted for the Tampa 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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