Line Cook Job Description Template
Executes recipes and food prep according to kitchen standards, working a designated station during service. Maintains food safety and quality while supporting the head chef and kitchen team.
No signup, no card. The tool fills the rest in for you.
Why hire a Line Cook?
Small restaurants need reliable cooks who can execute consistent dishes during service without constant oversight, freeing the head chef to manage the kitchen strategically.
Line Cook salary ranges
Approximate annual gross salary bands (Q2 2026). Always adjust for your city, seniority, and the candidate’s experience.
United States
$32,000 – $48,000
United Kingdom
£24,000 – £36,000
Eurozone
€28,000 – €42,000
Line Cook responsibilities
- Prepare and cook food items at assigned station, meeting plating standards and timing targets for every service
- Maintain proper food temperatures and follow HACCP protocols to ensure zero contamination incidents
- Stock and organize your station at shift start, using inventory efficiently to minimize waste
- Execute mise en place consistently so dishes leave the pass on time and to specification
- Communicate clearly with sous chef and other cooks about table timing, special requests, and any supply gaps
- Train new kitchen staff on station procedures and quality standards as the team scales
Skills & requirements
Required
- 3+ years working a hot or cold line in a restaurant kitchen
- Proficiency with standard chef knives, cooking equipment (ranges, grills, fryers), and basic butchery
- Working knowledge of food safety regulations (ServSafe or local equivalent)
- Ability to stand for 6–8 hours and lift 25 lbs regularly
- Clean, legible communication under pressure during 100+ cover services
- Experience with at least one cuisine style (French, Italian, Asian, etc.) or cooking method (grilling, sauce-work, pastry)
Nice to have
- Experience with kitchen management software or POS order systems
- Interest in menu development or ability to suggest cost reductions without compromising quality
- Formal culinary training or stage experience in Michelin-tracked kitchens
Copy-ready Line Cook job description
Line Cook [Company name] · [City], [Country] · [On-site / Hybrid / Remote] $32,000 – $48,000 (US) · £24,000 – £36,000 (UK) · €28,000 – €42,000 (EU) — gross/year
Executes recipes and food prep according to kitchen standards, working a designated station during service. Maintains food safety and quality while supporting the head chef and kitchen team.
Why this role exists Small restaurants need reliable cooks who can execute consistent dishes during service without constant oversight, freeing the head chef to manage the kitchen strategically.
What you'll do
- Prepare and cook food items at assigned station, meeting plating standards and timing targets for every service
- Maintain proper food temperatures and follow HACCP protocols to ensure zero contamination incidents
- Stock and organize your station at shift start, using inventory efficiently to minimize waste
- Execute mise en place consistently so dishes leave the pass on time and to specification
- Communicate clearly with sous chef and other cooks about table timing, special requests, and any supply gaps
- Train new kitchen staff on station procedures and quality standards as the team scales
What you'll need
- 3+ years working a hot or cold line in a restaurant kitchen
- Proficiency with standard chef knives, cooking equipment (ranges, grills, fryers), and basic butchery
- Working knowledge of food safety regulations (ServSafe or local equivalent)
- Ability to stand for 6–8 hours and lift 25 lbs regularly
- Clean, legible communication under pressure during 100+ cover services
- Experience with at least one cuisine style (French, Italian, Asian, etc.) or cooking method (grilling, sauce-work, pastry)
Nice to have
- Experience with kitchen management software or POS order systems
- Interest in menu development or ability to suggest cost reductions without compromising quality
- Formal culinary training or stage experience in Michelin-tracked kitchens
What we offer
- Salary: [range, gross, with currency and time unit]
- [Equity / bonus / commission if applicable]
- [Health, PTO, learning budget, equipment — only what's real]
- [Work mode + flexibility]
About [Company] [2–3 sentences: stage, customers, traction. Keep it specific.]
Want it tailored to your company and country?
The free generator writes a country-aware, inclusive, salary-formatted version in 30 seconds — then ranks the applicants when they roll in.
Frequently asked
What does a Line Cook do?
Executes recipes and food prep according to kitchen standards, working a designated station during service. Maintains food safety and quality while supporting the head chef and kitchen team. Small restaurants need reliable cooks who can execute consistent dishes during service without constant oversight, freeing the head chef to manage the kitchen strategically.
What should a Line Cook job description include?
A strong Line Cook job post has a one-line hook, why the role exists, 6 outcome-led responsibilities, a clear list of required skills, the salary range, and a country-specific compliance line. Use the copy-ready template above as a starting point.
How much does a Line Cook earn?
Approximate annual gross bands (Q2 2026): $32,000 – $48,000 in the US, £24,000 – £36,000 in the UK, and €28,000 – €42,000 in the Eurozone. Adjust for city, seniority, and experience.
How do I write a Line Cook job description fast?
Use Penroll's free job description generator — enter the title and country and it produces a complete, inclusive, salary-formatted Line Cook post in about 30 seconds, no signup required.
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