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Create CVIf you’re searching for “line cook salary,” you’re likely trying to answer a bigger question: how much can I realistically earn in a kitchen, and is there a path to higher income?
From a recruiter and hiring manager perspective in hospitality, line cook salaries are heavily influenced by restaurant type, skill level, speed under pressure, and consistency. Two cooks with the same title can earn vastly different wages depending on where they work and how they perform during service.
This guide breaks down:
Real salary ranges across the US
How kitchens actually determine pay
What separates low-paid cooks from high-earning professionals
Industry-specific earning potential
How to increase your salary strategically
Resume positioning that directly impacts hiring and pay
Line cook pay is typically hourly, with overtime and tips sometimes included depending on the establishment.
Hourly: $13 – $17 per hour
Annual: $27,000 – $35,000
Typical candidates:
0–1 year experience
Basic prep and station work
Limited exposure to high-volume kitchens
Recruiter insight:
At this level, you’re evaluated on reliability and willingness to learn, not skill depth.
Not all kitchens pay equally. Restaurant type is one of the biggest salary drivers.
Fine dining restaurants
Upscale hotels and resorts
High-end steakhouses
Salary range:
Why they pay more:
Higher expectations for precision
Advanced techniques required
Consistency under pressure
New York
San Francisco
Los Angeles
Chicago
Hourly rates:
Smaller towns
Rural areas
Hourly rates:
Hourly: $17 – $22 per hour
Annual: $35,000 – $46,000
Typical candidates:
2–5 years experience
Comfortable running a station independently
Can handle rush periods
Recruiter insight:
This is where consistency and speed under pressure start influencing your pay.
Hourly: $22 – $28 per hour
Annual: $46,000 – $60,000+
Typical candidates:
5+ years experience
Can manage multiple stations
Train junior staff
Assist with inventory or prep planning
Recruiter insight:
You’re no longer just cooking. You’re ensuring service quality and kitchen flow.
Casual dining chains
Busy independent restaurants
Salary range:
Fast food
Low-margin establishments
Entry-level cafes
Salary range:
Recruiter insight:
The more refined the menu and service standard, the higher your earning potential.
Recruiter insight:
Higher wages often come with higher expectations and faster-paced kitchens.
Kitchens don’t pay based on years alone. They pay based on performance during service.
During peak hours:
Can you execute dishes quickly?
Can you maintain consistency?
Slow cooks cap their earning potential.
High-paying cooks can run:
Grill
Sauté
Fry
Expo (in some cases)
Versatility increases value.
Hiring managers watch for:
Error rates during rush
Plate quality consistency
Top cooks:
Help others during service
Communicate effectively
Maintain kitchen flow
Higher pay is tied to:
Knife skills
Timing
Food safety knowledge
Many cooks earn significantly more through:
Extended shifts
Weekend work
In some restaurants:
Higher-end kitchens may offer:
Health insurance
Paid time off
Bonuses
Most cooks stay stuck at low wages because they don’t position themselves correctly.
Switching from:
Can increase pay by:
Versatile cooks are:
More valuable
More promotable
Hiring managers pay for:
Examples:
Sauce work
Butchery basics
Plating techniques
You don’t gain valuable experience in:
Weak Example:
“Prepared food items and assisted kitchen staff”
Good Example:
“Managed grill station during peak service, producing 200+ dishes per shift with consistent quality standards”
If your resume doesn’t show:
Stations worked
Volume handled
Techniques used
You’re seen as entry-level.
They look for:
Kitchen type (fine dining vs fast food)
Stations handled
Volume and speed
Career progression
If your experience is unclear, you’re placed in the lower pay bracket.
Candidate Name: Daniel Reyes
Target Role: Senior Line Cook (Fine Dining)
Location: New York, NY
PROFESSIONAL SUMMARY
Experienced line cook with 6+ years in high-volume fine dining kitchens. Proven ability to execute 250+ covers per service with consistent quality. Skilled across grill, sauté, and prep stations with strong focus on precision and speed.
CORE SKILLS
Multi-Station Cooking
High-Volume Service Execution
Knife Skills & Food Prep
Plating & Presentation
Food Safety & Sanitation
Team Coordination
PROFESSIONAL EXPERIENCE
Senior Line Cook | The Grand Table | New York, NY | 2021 – Present
Managed grill and sauté stations during peak service (300+ covers nightly)
Maintained consistency across all dishes with minimal error rate
Trained and mentored junior cooks, improving team efficiency
Assisted with prep planning and inventory control
Line Cook | Urban Bistro | New York, NY | 2018 – 2021
Executed 200+ dishes per shift in a fast-paced environment
Maintained cleanliness and organization under strict health standards
Supported team during peak service to ensure timely delivery
EDUCATION
Culinary Arts Certification
Top performers transition into:
Sous Chef ($50,000 – $75,000)
Head Chef ($60,000 – $100,000+)
Kitchen Manager ($55,000 – $85,000)
Yes, due to:
Labor shortages
Rising demand in hospitality
Increased focus on retention
However:
Low-skill roles remain low-paying unless you advance.
Low earners:
Stay in low-skill environments
Lack versatility
Don’t improve speed
High earners:
Work in high-end kitchens
Master multiple stations
Deliver consistent performance under pressure
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