Operations & Staffing
Line Cook Job Description: Duties by Station
Build the posting around the station you are hiring for (grill, sauté, fry, or garde manger), then set the pay range and requirements. Copy the finished description to post on your staffing workflow or any job board.
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Line Cook
The Copper Table • Austin, TX • Full-Time
About the Role
The Copper Table is looking for an experienced Line Cook to join our kitchen team. You will be responsible for preparing dishes to our exacting standards during high-volume dinner service, working directly under our Sous Chef. We are a farm-to-table bistro serving seasonal American cuisine, and we take pride in sourcing from local farms and purveyors.
Responsibilities
- Set up and stock your assigned station before each shift with all necessary ingredients and equipment
- Prepare menu items consistently following recipes, portioning guidelines, and plating standards
- Cook dishes during service efficiently while maintaining quality under pressure
- Coordinate with the Sous Chef and other line cooks to ensure timely ticket completion
- Maintain strict food safety and sanitation standards (FIFO rotation, proper labeling, temperature logs)
- Assist with daily prep work including chopping, portioning proteins, and preparing sauces
- Keep your station and surrounding areas clean and organized throughout service
- Properly store leftover ingredients and complete end-of-shift breakdown procedures
Requirements
- 1-2 years of experience as a line cook or prep cook in a full-service restaurant
- Solid knife skills and understanding of fundamental cooking techniques (searing, braising, grilling, blanching)
- Ability to work quickly and accurately in a fast-paced, high-pressure environment
- Knowledge of food safety practices and proper food handling procedures
- Reliable, punctual, and able to stand for 8-10 hour shifts
- Team-oriented mindset with clear communication skills
Preferred Qualifications
- Culinary degree or certificate from an accredited program
- Experience working in a farm-to-table or fine-dining kitchen
- Familiarity with multiple kitchen stations (cross-training is valued)
- ServSafe Food Handler certification
Certifications
- ServSafe Food Handler
- State Food Handler Card
Schedule
Wednesday through Sunday, 2:00 PM - 10:30 PM. Weekend availability is required. Occasional doubles during holidays and special events.
Compensation
$15 - $19/hr
Depending on experience and location
Benefits & Perks
- Family meal every shift
- Health insurance for full-time employees
- Paid time off after 90 days
- 50% discount on dining for you and a guest
- Culinary education reimbursement program
- Clear path to advancement (Sous Chef track)
How to Apply
Send your resume and a brief note about your kitchen experience to [email] or apply in person at The Copper Table.
What Is a Line Cook?
A line cook operates a designated station on the kitchen line during service — running the sauté, grill, fry, or garde manger station depending on the restaurant's brigade structure. Unlike prep cooks who handle mise en place before service, line cooks execute dishes to order under time pressure.
Avg tickets/hr
15 - 25
Typical shift
8 - 10 hrs
ServSafe cert
Preferred
How to Use This Template
- 1Fill in your restaurant name, location, and job title in the Basics tab
- 2Select which kitchen stations the role covers (grill, sauté, fry, etc.)
- 3Edit or add responsibilities and requirements under the Duties and Qualifications tabs
- 4Set your hourly pay range and list benefits in the Compensation tab
- 5Copy the finished description or print it for your records
Line Cook Salary by Experience Level
These are cash wages — line cooks are not tipped, so the posted rate is the whole offer. BLS puts the May 2025 national median for restaurant cooks (SOC 35-2014) at $17.98/hr, which lands in the mid tier below. Pay varies by metro area, restaurant type, and experience: fine-dining kitchens and high-cost cities like NYC or SF typically pay $2-4/hr above these ranges. Use the food cost calculator to make sure higher labor costs still fit your margins.
| Level | Hourly | Annual (est.) |
|---|---|---|
| Entry (0-1 yr) | $14 - $16/hr | $29,120 - $33,280 |
| Mid (1-3 yrs) | $16 - $18/hr | $33,280 - $37,440 |
| Experienced (3+ yrs) | $18 - $22/hr | $37,440 - $45,760 |
| Lead Line Cook | $20 - $25/hr | $41,600 - $52,000 |
Pro tip: Include family meal, shift drinks, or education stipends in your posting — kitchen workers value these perks as much as $1-2/hr in extra pay.
Line Cook Duties by Station
"Line cook" covers very different jobs depending on where the cook stands. A strong grill cook can struggle on sauté, and a garde manger cook may never have run a fryer. Name the station in the posting, then list the duties that station actually carries:
| Station | What the cook owns |
|---|---|
| Grill / broiler | Steaks, chops, burgers, and grilled fish cooked to the temperature on the ticket; resting and slicing proteins; keeping grates clean and zones hot. |
| Sauté | Pan sauces, pastas, and vegetables fired to order; usually the busiest station and the one that sets the pace for the whole ticket. |
| Fry | Fries, proteins, and anything breaded; managing oil temperature, filtering and changing oil, and timing baskets so food lands hot at the pass. |
| Garde manger | Cold apps, salads, crudo, and desserts in many kitchens; knife work, dressings, and plating speed without heat to hide mistakes. |
| Flat-top / griddle | Breakfast, smash burgers, and seared items; common in diners and brunch spots, where it may be the whole line. |
Station placement also shapes the hire: the layout of your kitchen decides whether one cook can swing between fry and grill or whether each needs its own body on a busy night.
What BLS says about the job market
BLS counted 1,409,890 restaurant cooks (SOC 35-2014) in May 2025, with a median of $17.98/hr ($37,390/yr) and a mean of $18.62/hr. The same release puts short order cooks at a $17.25 median and fast food cooks at $14.85, so a posting that says "line cook" and means a full-service station should pay like one. BLS projects restaurant cook jobs to grow 12% from 2025 to 2035, well ahead of the average for all jobs, which means more kitchens competing for the same cooks. Strong line cooks move up to lead line and then sous chef; show that path in the posting.
Line Cook Career Path
Showing a clear growth trajectory in your job description attracts more serious candidates. Most kitchen careers follow this progression:
Prep Cook
0 - 6 months
Line Cook
6 months - 2 years
Lead Line / Tournant
2 - 4 years
Sous Chef
4 - 7 years
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Sous Chef Salary Guide
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