Line Cook Jobs in the USA
Line Cook roles in the United States typically sit at the core of restaurant production: station setup, high-pace service, and consistent plating. This page is designed for international candidates who want a clear job description, realistic gross pay expectations, and a practical view of seasonal hiring. CV is required for review.
Role snapshot
- Main goal: deliver consistent dishes during service under time pressure.
- Stations: grill, sauté, fryer, pantry, or expo support (site-dependent).
- Core rhythm: prep → service rush → breakdown → reset.
Pay & hours (gross / brutto)
| Typical hourly pay (gross) | $16.35–$24.53/hour (common in seasonal postings; varies by employer/state) |
| National reference (gross) | Median hourly benchmarks for comparable “restaurant cook” roles often sit around $17–$18/hour |
| Overtime | When applicable, overtime is commonly calculated above 40 hours/week at a premium rate (role and eligibility rules apply). |
| Weekly hours (typical) | Common patterns include 35–48 hours/week depending on seasonality and service volume. |
| Pay frequency | Most employers run weekly or bi-weekly payroll (site policy). |
What a Line Cook actually does
- Set up a station (mise en place), check pars, and organize tickets for a clean start.
- Cook menu items to spec: timing, temperature, portioning, and plating consistency.
- Coordinate with expo and other stations to keep service flowing during rush periods.
- Follow food safety routines: labeling, FIFO, allergen awareness, and sanitation checks.
- Maintain station cleanliness, handle safe knife/tool usage, and complete end-of-shift breakdown.
Requirements (detailed)
Employers hire line cooks for reliability under pressure, clean execution, and safe handling of food and equipment. The checklist below reflects common expectations for restaurant line cook jobs in the USA (especially seasonal operations).
Skills & speed
- Basic station workflow: prep, cook, plate, reset.
- Knife handling and consistent cuts (efficiency + safety).
- Timing awareness during high-volume service.
- Ability to follow recipes/spec sheets precisely.
Food safety & hygiene
- Safe temperatures, cross-contamination prevention, clean-as-you-go habits.
- Allergen discipline (separation, labeling, communication).
- Sanitation routines: surfaces, tools, storage, dish flow coordination.
- Compliance with site policies and local health rules.
Work readiness
- CV in English (required for review).
- Shift availability (evenings/weekends/holidays depending on site).
- Physical stamina: standing long hours, heat, repetitive motion.
- Functional English for kitchen calls, safety, and team coordination.
Short candidate profile
This role fits candidates who combine speed with discipline. If this sounds like you, line cook hiring teams usually respond well to your CV.
- You stay calm when tickets stack up and you prioritize correctly.
- You work clean: organized station, labeled prep, and predictable routines.
- You accept feedback fast and adjust without slowing the team down.
- You communicate clearly (timing, shortages, allergies, refires).
- You show up reliably and can handle seasonal peaks.
Work conditions in the USA (practical, current)
- Seasonality: many restaurant line cook openings peak around resorts, clubs, holiday seasons, and high-tourism periods.
- Shifts: common patterns include evening service, weekends, and holiday coverage; some sites use split shifts during peak days.
- Onboarding: employers typically require identity/work authorization checks and payroll setup (pay method depends on site).
- Uniform & tools: kitchens often require non-slip shoes; some roles expect basic knife handling readiness and safe PPE use.
- Housing: some seasonal employers arrange housing or provide options; if provided, terms and deductions (if any) must be disclosed by the employer.
- Performance standards: speed is important, but consistency and sanitation are usually the real deciding factors for retention.
A typical rush looks like this: you enter service with full pans and labeled backups, then adjust in real-time—calling “two minutes” to expo, swapping proteins as tickets shift, and keeping your station clean enough that you can recover after a refire without losing pace. The cooks who succeed are not the loudest; they are the most consistent.
Next steps (how hiring works)
- Create/upload your CV (English) and ensure your contact details are correct.
- We review for station fit (line experience, speed, safety habits, schedule readiness).
- If shortlisted, you proceed to employer interview and documentation steps.
- Final terms (site, dates, hours, housing options, pay) are confirmed by the employer.
FAQ (Line Cook jobs in the USA)
The questions below are selected to match real search behavior (pay, requirements, schedules, and seasonal routes) and are generated deterministically for uniqueness per page.
What is the typical gross hourly pay for a Line Cook in the USA?
Many seasonal postings land in the mid-teens to mid-twenties per hour gross, depending on state and employer. This page uses a typical bracket of $16.35–$24.53/hour gross as a practical reference.
Do I need experience to apply for restaurant line cook jobs?
Experience is often preferred, but hiring depends on station needs. A strong CV that shows reliability, speed, and food safety habits can be competitive even with limited experience.
Is this role usually seasonal and can it be linked to H-2B?
Many line cook roles are seasonal in resorts and high-tourism sites. Visa route depends on the employer and official procedures; this page is informational and not legal advice.
Related roles in Food Service (Restaurants)
Use these internal links to compare similar roles before applying.