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Line Cooks Sous Chef Jobs (NOW HIRING)

Buffalo Bodega

Sous Chef

Deadwood, SD · On-site

$48K - $65K/yr

Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous ...

Buffalo Bodega

Sous Chef

Deadwood, SD · On-site

$48K - $65K/yr

Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous ...

RICK ERWIN DINING GROUP

Sous Chef

Greenville, SC

$44K - $60K/yr

Sous Chef / Executive Sous Chef Looking for an individual with a professional attitude that works well with others and can lead, train, develop line cooks. An individual with a great work ethic and ...

Mother Wolf - Miami

Sous Chef

Miami, FL

$65K - $75K/yr

Supplies recipes for and suggesting methods and procedures for Line Cooks. * Maintains accurate and detailed production records. * Participates in preparing food items on the line for service.

Balade

Sous Chef

New York, NY · On-site

$70K - $80K/yr

Sous Chef - Lebanese / Middle Eastern Cuisine Balade, a busy Lebanese restaurant in the East ... Lead the line and line cooks during service * Make sure all stations are properly set up and ready ...

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Rick Erwins Dining Group

Sous Chef

Greenville, SC · On-site

$45K - $60K/yr

Sous Chef / Executive Sous Chef Looking for an individual with a professional attitude that works well with others and can lead, train, develop line cooks. An individual with a great work ethic and ...

El Barco Martha's Vineyard

Sous Chef

Vineyard Haven, MA · On-site

$60K - $81K/yr

Train and mentor line cooks * Ensure cleanliness, organization, and food safety compliance What We're Looking For: * Proven experience as a Sous Chef or strong Lead Line Cook ready to step up

Lake Geneva Country Club

Jr. Sous Chef

Lake Geneva, WI · On-site

$48K - $65K/yr

Trains, apprentices the line cooks as necessary. * Maintains sanitary and hygienic food preparation environment. * Assists Sous Chef in Preparation and execution of Banquets. * Assists line cooks as ...

Troon Golf

Sous Chef

Fairview, TX · On-site

$46K - $62K/yr

The Sous Chef helps lead the culinary team, ensures food quality and consistency, and maintains ... Supervise, train, and support line cooks and prep staff * Ensure all dishes meet quality ...

EL Barco Martha's Vineyard

Sous Chef

Vineyard Haven, MA · On-site

$60K - $81K/yr

Train and mentor line cooks * Ensure cleanliness, organization, and food safety compliance What We're Looking For: * Proven experience as a Sous Chef or strong Lead Line Cook ready to step up

Gennaros Cafe

Sous Chef / Line Cook

Pittsburgh, PA · On-site

$20 - $25/hr

Gennaros Cafe in the Emsworth area of Pittsburgh, PA is looking for a talented and passionate Sous Chef / Line Cook to join our kitchen team! If you thrive in a fast-paced culinary environment and ...

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How much do line cooks sous chef jobs pay per hour?

As of Sep 15, 2026, the average hourly pay for line cooks sous chef in the United States is $17.11, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $18.99 per hour, depending on experience, location, and employer.

What is a line cook or sous chef?

Line cooks are culinary professionals responsible for preparing specific dishes and components in a restaurant kitchen, usually working at designated stations such as grill, sauté, or salad. They follow recipes, ensure food quality, and maintain cleanliness. Sous chefs, on the other hand, are second-in-command to the head chef and help manage the kitchen, supervise staff including line cooks, oversee food preparation, and ensure that operations run smoothly. Both roles are essential for efficient kitchen operations and delivering high-quality meals to customers.

What are the key skills and qualifications needed to thrive as a line cook or sous chef?

To thrive as a Line Cook or Sous Chef, you need strong culinary skills, knowledge of food safety, and experience in a professional kitchen, often supported by culinary training or relevant certifications. Familiarity with kitchen equipment, inventory systems, and food handling certifications like ServSafe are commonly required. Attention to detail, teamwork, time management, and the ability to work under pressure are essential soft skills for this role. These skills ensure consistent food quality, efficient kitchen operations, and a positive dining experience for guests.

What are some common challenges faced by line cooks and sous chefs in a fast-paced kitchen environment?

Line Cooks and Sous Chefs often encounter challenges such as managing multiple orders simultaneously, maintaining consistency and quality under pressure, and adapting to last-minute menu changes or special requests. They must also ensure proper communication and coordination within the kitchen team to avoid delays and errors. Building strong organizational skills and the ability to stay calm during busy service periods are essential for success in these roles.

What is the difference between Line Cooks Sous Chef vs Line Cooks?

AspectLine CooksSous Chef
CredentialsHigh school diploma or equivalent; culinary training preferredSimilar credentials; culinary certification often preferred
Work EnvironmentKitchen stations, fast-paced restaurant settingsOversees kitchen operations, supervises line cooks
ResponsibilitiesPrepare dishes according to recipes, assist in kitchen prepSupervises kitchen staff, manages food quality, assists head chef

While both Line Cooks and Sous Chefs work in restaurant kitchens and require culinary skills, the Sous Chef holds a supervisory role, overseeing Line Cooks and managing kitchen operations. Line Cooks focus on food preparation, whereas Sous Chefs coordinate team activities and ensure quality standards are met.

Can a line cook become a sous chef?

Yes, a line cook can become a sous chef with experience, strong culinary skills, and leadership abilities. Progression typically involves gaining knowledge of kitchen management, developing multitasking skills, and demonstrating reliability and professionalism. Advancement often requires years of experience working in various kitchen roles and sometimes formal culinary training or certifications.

How to get hired as a line cook?

To get hired as a line cook, candidates should have previous kitchen experience, basic cooking skills, and knowledge of food safety standards. Preparing a professional resume highlighting relevant experience and demonstrating reliability can improve chances. Many employers also value a positive attitude and the ability to work efficiently in a fast-paced environment.

What is the average hourly rate for a line cook sous chef?

The average hourly rate for a line cook sous chef typically ranges from $15 to $25 per hour, depending on experience, location, and the establishment's size. Experienced sous chefs with specialized skills may earn higher wages, especially in high-demand or upscale restaurants.

Where do line cooks make the most money?

Line cooks tend to earn higher wages in regions with a high cost of living and a strong culinary industry, such as major metropolitan areas or cities with a vibrant food scene. Additionally, working in upscale restaurants or establishments with a reputation for fine dining can lead to higher pay, especially when combined with experience and specialized skills. However, wages vary widely based on location, experience, and the type of establishment.
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Line Cooks Sous Chef jobs near you
Infographic showing various Line Cooks Sous Chef job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 80% Full Time, 14% Part Time, 4% Contract, and 1% Nights. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $35,582 per year, or $17.1 per hour.

Sous Chef

Deadwood, SD • On-site

Buffalo Bodega
Arts, Entertainment, and Recreation • 1 - 10 employees
Learn more about Buffalo Bodegaexternal

$48K - $65K/yr

Full-time

Re-posted 5 days ago

Job description

The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE.

Key Responsibilities:

  • Assisting the Head Chef:
  • Supervising Kitchen Staff:
  • Inventory Management:
  • Menu Planning and Development:
  • Ensuring Food Safety and Hygiene:
  • Assisting with Administrative Tasks:
  • Taking Charge in the Head Chef's Absence:

Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation.

Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line.

Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations.

Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes.

Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations.

They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment.

The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef.

Skills Needed:

  • Culinary Expertise:
  • Leadership and Management:
  • Time Management and Organization:
  • Problem-Solving and Decision-Making:
  • Attention to Detail:
  • Physical Stamina:

A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools.

The ability to supervise, motivate, and delegate tasks effectively is crucial.

They must be able to manage multiple tasks simultaneously and prioritize effectively.

The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure.

Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail.

The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations.


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