How to Hire a Line Cook

Pay data: BLS OEWS, May 2025 · Outlook: BLS 2025–35 · Checked October 15, 2026

The hiring market for line cooks

There are about 1,417,500 line cooks employed in the U.S., with roughly 218,600 openings each year. Employment is projected to change +12.1% from 2025–35 (much faster than average). Expect competition for qualified candidates: speed and a strong offer matter.

Pay benchmarks for offers

*Annual ÷ 2,080 hours except median. National BLS data; adjust for your state and metro area. Many states and cities now require pay ranges in job postings.

What to look for

Where to find line cooks

• Culinary and hospitality school career centers
• Local job fairs and workforce programs
• Employee referral bonuses
• Internal promotion from entry-level roles
• Job postings that use common alternate titles: Restaurant Cook, Grill Cook, Sauté Cook, Station Cook

Screening checklist

• Food handler or ServSafe certification where required
• Responsible alcohol-service certification for bar staff
• Working interview or stage (trial shift) for kitchen roles
• Availability for nights, weekends and holidays

Follow federal, state and local rules on background checks, drug testing and fair-chance hiring, and apply screening consistently to all candidates for the role.

Interview questions to ask

Ask every candidate the same questions and score answers on a structured scorecard.

1. “What stations have you worked?”

What a strong answer includes: Be specific.

2. “How do you handle a rush?”

What a strong answer includes: Show speed and calm.

3. “What’s medium rare?”

What a strong answer includes: Know your temperatures.

4. “Can you work nights and weekends?”

What a strong answer includes: Be honest.

5. “How do you keep your station clean?”

What a strong answer includes: Mention clean-as-you-go.

Practical skills checks

A short demonstration beats a perfect resume. Ask candidates to talk you through, or perform under supervision, tasks such as:

• Set Up a Sauté Station (see the steps)
• Work a Ticket During Service (see the steps)
• Check Doneness on a Steak (see the steps)

Red flags

• Can’t describe basic safety practices for the role
• Vague or inconsistent work history with no explanation
• Unfamiliar with core terms such as Station, Fire, All day
• Negative talk about every past employer or coworker

Onboard for retention

The first 90 days decide whether a new hire stays. Use our Line Cook 30-60-90 day onboarding plan and give every new hire the same foundation with Line Cook training. Show them the path forward: Prep Cook → Line Cook → Lead Line Cook or Sous Chef → Chef.

Hiring line cooks: FAQ

How much should I pay a line cook?

The U.S. median wage for line cooks is $37,390 per year ($17.98/hour), according to BLS May 2025 data. Entry-level offers often fall near the 25th percentile ($34,010), while experienced hires command closer to the 75th percentile ($44,620). Adjust for your local market.

What qualifications should a line cook have?

BLS lists “no formal educational credential” as the typical entry-level education. Look for Food handler card and ServSafe Food Handler where relevant, plus skills such as cooking techniques, knife skills, and station setup.

How long does it take to train a new line cook?

Becoming qualified typically takes 1–6 months on the job. After hire, plan for a structured 30-60-90 day onboarding period; BLS classifies on-the-job training for this occupation as “moderate-term on-the-job training.”