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Line Cook Jobs in Puerto Rico (NOW HIRING)

Urban Strategies LLC

Cocinero/ra Auxiliar

Coto Laurel, PR · On-site

$15.50 - $19.50/hr

DESCRIPCION DEL PUESTO     PUESTO   COCINERO/ RA - AUXILIAR CATEGORÍA   NO EXENTO  PROGRAMA   EARLY HEAD START - PUERTO RICO  HORARIO   5 DIAS A LA SEMANA/35 HORAS POR SEMANA/12 ...

Hilton Worldwide Holdings, Inc.

Cook

Ponce, PR · On-site

$13.75 - $18.25/hr

As a Cook , you're not just preparing great tasting cold food items - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

RiskOne HR Consulting

Cook II

San Juan, PR · On-site

$13.75 - $18.25/hr

We are seeking a Cook II for one of our clients in the hospitality industries, from classic and modern luxury full service hotels, to fine dining and entertainment in the San Juan area ...

A&W Canada

Cook

Val Caron, ON · On-site

$12 - $16/hr

The Cook produces works in a fast-paced environment to produce high quality products that exceed our guests' expectations on every visit. They are willing to learn and embrace change as they ...

A&W Canada

Cook

Val Caron, ON · On-site

$12 - $16/hr

The Cook produces works in a fast-paced environment to produce high quality products that exceed our guests' expectations on every visit. They are willing to learn and embrace change as they ...

Panda Restaurant Group

Cook

Carolina, PR · On-site

$9.50 - $12.50/hr

Our Panda Cook associates are important leaders of our team and the heart of our kitchen. You are responsible for creating food with passion, service with heart and ambiance with pride. As a Cook for ...

The Cheesecake Factory

Prep Cook

San Juan, PR · On-site

$13.75 - $15/hr

Overview With a commitment to scratch cooking using fresh, high-quality ingredients, our Prep Cooks prepare hundreds of recipes for our delicious dishes. You'll work alongside a supportive kitchen ...

Marriott

Cook II

San Juan, PR · On-site

$13.75 - $18.25/hr

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to ...

Marriott

PR · On-site

$13.75 - $18.25/hr

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to ...

The Condado Collection

PR · On-site

$13.75 - $18.25/hr

Cook food and prepare top-quality menu items in a timely manner according to recipes/menu. * After service, clean preparation areas, such as equipment, work surfaces, and serving areas, to ensure ...

Marriott

Chocolatier Specialty Cook

Dorado, PR · On-site

$11.50 - $15.50/hr

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Test foods to determine if they have ...

Marriott

PR · On-site

$11.50 - $15.50/hr

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Test foods to determine if they have ...

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All JobsLine Cook JobsLine Cook Jobs in Puerto Rico

Line Cook information

What is a line cook?

Line cooks are culinary professionals who work in restaurant kitchens, responsible for preparing and cooking food according to recipes and standards set by the chef. They typically work at specific stations along the kitchen 'line,' such as grill, sauté, or fry, ensuring each dish is cooked correctly and presented well. Line cooks must manage their time efficiently, maintain food safety standards, and communicate effectively with other kitchen staff to ensure a smooth operation during busy service periods.

What is a line cook?

A line cook is a restaurant staff member who works in the kitchen, usually working a particular station on the line during service. As a line cook, your responsibilities and duties may include setting your station mise en place, firing food to order, and plating food. Line cooks work at a station, for example, the grill or fryer, but they are cross-trained to work any position in the kitchen. Your job is to work as a team with the entire kitchen staff to prepare meals that are consistently high in quality and delivered rapidly to the front of the house.

What are the key skills and qualifications needed to thrive as a line cook, and why are they important?

To thrive as a Line Cook, you need strong culinary skills, attention to detail, and knowledge of food safety, typically gained through experience or culinary training. Familiarity with kitchen equipment, point-of-sale (POS) systems, and health code certifications such as ServSafe are often required. Teamwork, adaptability, and the ability to perform well under pressure are essential soft skills in this fast-paced role. These skills and qualities ensure efficient kitchen operations, high-quality food, and a safe dining experience for customers.

What are common challenges faced by line cooks, and how can they be overcome?

Line cooks often face fast-paced environments where multitasking and time management are essential. Managing multiple orders simultaneously and maintaining consistency in food quality can be challenging, especially during peak hours. Building strong communication with the kitchen team and staying organized at your station can help you overcome these challenges. Additionally, developing efficient prep habits and staying calm under pressure will contribute to your success as a line cook.

What is the difference between Line Cook vs Prep Cook?

AspectLine CookPrep Cook
ResponsibilitiesPrepares menu items during service, follows recipes, manages stationPrepares ingredients, washes, chops, and preps food for cooking
Work EnvironmentKitchen during service hours, fast-pacedKitchen during prep hours, less hectic
CredentialsFood handler’s permit often required, culinary training optionalFood handler’s permit, basic culinary skills
Industry UsageCommonly employed in restaurants, hotels, cateringFound in similar settings, supports line cooks

While both roles work in kitchens and require food safety knowledge, a Line Cook actively prepares dishes during service, whereas a Prep Cook focuses on preparing ingredients beforehand. Understanding these differences helps in choosing the right career path or job search focus.

Do line cooks make money?

Line cooks typically earn an hourly wage that varies by location, experience, and establishment, with many earning between minimum wage and $15-$20 per hour. Some may receive tips, which can significantly increase total earnings, especially in busy restaurants. Salaries can also increase with experience, certifications, and working in high-end or high-volume kitchens.

How to get hired as a line cook?

To get hired as a line cook, candidates should have basic cooking skills, knowledge of kitchen safety and sanitation, and experience with kitchen equipment. Preparing a resume highlighting relevant experience and certifications, such as food safety training, can improve chances. Applying directly to restaurants or through job boards and demonstrating a strong work ethic are also important steps.
More about Line Cook jobs

What job categories do people searching Line Cook jobs in Puerto Rico look for?

The top searched job categories for Line Cook jobs in Puerto Rico are:

What are popular job titles related to Line Cook jobs in PR?

For Line Cook jobs in PR, the most frequently searched job titles are:

Line Cook jobs near you
Infographic showing various Line Cook job openings in Puerto Rico as of September 2026, with employment types broken down into 69% Full Time, 28% Part Time, and 3% Contract. Highlights an 100% In-person job distribution.

Cocinero/Parrillero-Cupey

Bayamon, PR • On-site

La Parrilla Argentina
See more jobs at La Parrilla Argentinaexternal

$12.50/hr

Part-time

Re-posted 23 days ago

Key responsibilities

  • Preparar alimentos siguiendo recetas y procedimientos proporcionados por la compañía.

  • Organizar estaciones de trabajo, preparar ingredientes y cocinar alimentos en diversos equipos.

  • Mantener estándares de limpieza, higiene y control de calidad en la cocina y en el entorno del restaurante.

Job description

Resumen de posición:
El cocinero(a)/parrillero(a) se encarga de la preparación de los alimentos del restaurante, siguiendo el recetario y procedimiento que provee la compañía. Tiene basto conocimiento en los términos de cocción de carnes a la parrilla y guarda estricta disciplina en limpieza y control de calidad de los productos. Debe tener conocimientos generales de confección de alimentos y trabajar con medidas, poseer habilidades que le permitan ofrecer un buen servicio y ser eficiente en su labor. Mantiene los estándares de servicio y limpieza en todo momento.
Tareas de trabajo:
  • Ser ágil ejecutando el proceso de preparación, así como rápido y eficiente en la línea de producción.
  • Organizar las estaciones de trabajo con todos los ingredientes y equipo de cocina necesarios.
  • Preparar los ingredientes para cocinar (cortar y picar, etc.)
  • Cocinar la comida en diversos equipos (estufa, freidora, parrilla).
  • Garantizar una excelente presentación.
  • Mantener un entorno higiénico y ordenado en la cocina.
  • Asegurarse que toda la comida y otros productos estén almacenados de forma adecuada.
  • Comprobar la calidad de los ingredientes.
  • Usar pautas de saneamiento adecuadas..
  • Limpiar los equipos.
  • Preparar platos de acuerdo con el menú, siguiendo el recetario. 
  • Debe conocer las variedades de carnes, pescados y productos que ofrecemos en el menú.
  • Capaz de seguir las instrucciones para cocinar y servir comidas bien preparadas.
  • Rellenar todo material o producto que se esté terminando.
  • Ayudar en tareas de limpieza general del restaurante.
Principales Responsabilidades, Conocimientos Requeridos y Habilidades
  • Servicio al cliente: Buscar la satisfacción del cliente tanto en los productos solicitados como en la comunicación efectiva.
  • Limpieza: Mantener área de trabajo y asistir al equipo en limpieza general del restaurante (barrer, mapear, fregar y/o desinfectar).
  • Comunicación: Excelente capacidad para hablar y escuchar.
  • Relaciones interpersonales: Debe adaptarse a las diferentes personalidades de los clientes, proveedores y compañeros de trabajo sin perder el enfoque. 
  • Realización de actividades físicas generales: Ocasionalmente debe realizar actividades físicas en una variedad de condiciones ambientales que requieren una fuerza de moderada a máxima, como levantar objetos, caminar y manipular materiales.
  • Rapidez y eficiencia- Capacidad para trabajar en un entorno de ritmo rápido y mantener la calma bajo presión, realizando su trabajo de forma efectiva.
  • Iniciativa- Brindar recomendaciones y mejores prácticas a su supervisor.
  • Compañerismo- Habilidad para trabajar en equipo y colaborar con otros miembros del personal del restaurante.
  • Flexibilidad- para trabajar en horarios rotativos, incluidas noches, fines de semana y días festivos.
  • Diplomacia- Empatía y cortesía en el trato con los clientes y compañeros de trabajo.
  • Imagen- Pulcra y discreta (buenos hábitos de higiene personal) y utilizar el código de vestimenta que estipula la compañía en todo momento. 
  • Organización- Habilidad para priorizar y manejar múltiples tareas al mismo tiempo.
  • Integridad- Orientado a trabajar de acuerdo con el Manual de Normas de Personal y conducta de la compañía.
Otras habilidades:
  •  Buena presentación.
  •  Ser ordenado con el trabajo y el entorno.
  •  Saber manejar varios procesos al mismo tiempo y trabajar bajo presión.
  •  Aplicar el reglamento interno de acuerdo con las situaciones que lo ameriten.
DEMANDAS FÍSICAS
Demandas físicas Levantar/Acarrear
N/A (No aplicable) La actividad no es aplicable a esta ocupación.
O (Ocasionalmente) La ocupación requiere esta actividad hasta el 33% del tiempo (0 - 2.5+ hrs/día)
F (Frecuentemente) La ocupación requiere esta actividad del 33% - 66% del tiempo (2.5 - 5.5+ hrs/día)
C (Constantemente) La ocupación requiere esta actividad más del 66 % del tiempo (más de 5,5 h/día)
  • 10 libras o menos- F 
  • 11-20 libras- F 
  • 21-50 libras- O
  • 51-100 libras- O 
  • Más de 100 libras- N/A 
  • Pararse - C 
  • Caminar- C 
  • Sentarse-O 
  • Entregar comida fuera del restaurante (Servi-Carro)- F
  • Alcance por encima del hombro- F 
  • Subir escalera (Max. 10 pies)- O 
  • Ponerse en cuclillas o arrodillarse- O
  • Doblarse- O 

Empujar/ tirar
  • 12 libras o menos- O 
  • 13-25 libras- O 
  • 26-40 libras- N/A 
  • 41-100 libras- N/A 
AMBIENTE DE TRABAJO: Restaurante
La Compañía ha revisado esta descripción de trabajo para garantizar que se hayan incluido las funciones esenciales y los deberes básicos. Su objetivo es proporcionar pautas para las expectativas laborales y la capacidad del empleado para desempeñar el puesto descrito. No pretende interpretarse como una lista exhaustiva de todas las funciones, responsabilidades, habilidades y capacidades. Los supervisores pueden asignar funciones y requisitos adicionales según lo consideren apropiado. Este documento no representa un contrato de trabajo, y la Compañía se reserva el derecho de cambiar esta descripción de trabajo y/o asignar tareas para que las realice el empleado, según lo considere apropiado la Compañía.