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Line Prep Cook Jobs in Jackson, MS (NOW HIRING)

Georgia Blue

Kitchen Manager- Georgia Blue

Madison, MS · On-site

$38K - $55K/yr

Be aware of proper portioning and ensure every prep cook has a recipe book open while preparing ... Conduct line checks before and during every shift * Run the expo line to ensure that all food is ...

Georgia Blue

Kitchen Manager

Madison, MS · On-site

$38K - $55K/yr

... prep cook has a recipe book open while preparing foodMaintain all thermometers in freezers and ... expo line to ensure that all food is prepared according to recipe and served at the proper ...

Quality Restaurant Concepts LLC

Cook

Brandon, MS · On-site

$10.75 - $14.25/hr

Restock front line with prepared product * Adhere to food safety standards * Prep food volume based on sales compared to existing inventory and incoming orders * Receive food orders; cleans ...

Quality Restaurant Concepts LLC

Cook

Madison, MS · On-site

$11.50 - $15.25/hr

Restock front line with prepared product * Adhere to food safety standards * Prep food volume based on sales compared to existing inventory and incoming orders * Receive food orders; cleans ...

Quality Restaurant Concepts LLC

Cook

Clinton, MS · On-site

$12.25 - $16.25/hr

Restock front line with prepared product * Adhere to food safety standards * Prep food volume based on sales compared to existing inventory and incoming orders * Receive food orders; cleans ...

Quality Restaurant Concepts LLC

Cook

Flowood, MS · On-site

$11.75 - $15.75/hr

Restock front line with prepared product * Adhere to food safety standards * Prep food volume based on sales compared to existing inventory and incoming orders * Receive food orders; cleans ...

Sbarro Northpark #5620

Team Member

Ridgeland, MS · On-site

$10.25 - $13.75/hr

Sbarro 1200 East County Line Road, Suite 1540, Ridgeland MS 39157 Benefits * Paid Vacation * Paid ... Steam Cook / Prep * Prepares all food products in accordance with the specifications outlined in ...

Sbarro Northpark #5620

Team Leader

Ridgeland, MS · On-site

Sbarro 1200 East County Line Road, Suite 1540, Ridgeland MS 39157 Benefits * Paid Vacation * Paid ... Steam Cook / Prep * Prepares all food products in accordance with the specifications outlined in ...

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All JobsLine Prep Cook JobsLine Prep Cook Jobs in Jackson, MS

Line Prep Cook information

See Jackson, MS salary details

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How much do line prep cook jobs pay per hour?

As of Aug 19, 2026, the average hourly pay for line prep cook in Jackson, MS is $13.92, according to ZipRecruiter salary data. Most workers in this role earn between $12.55 and $15.48 per hour, depending on experience, location, and employer.

What is a line prep cook?

Line prep cooks are kitchen professionals responsible for preparing ingredients and assembling dishes according to restaurant recipes and standards. They work on the 'line,' a station in the kitchen where food is cooked and plated before being served. Their tasks often include chopping vegetables, portioning ingredients, maintaining cleanliness, and ensuring that all items are ready for the chefs and other line cooks. Line prep cooks play a crucial role in maintaining efficiency and consistency during meal service.

What are the key skills and qualifications needed to thrive as a line prep cook?

To thrive as a Line Prep Cook, you need a solid understanding of food safety, basic cooking techniques, knife skills, and usually a high school diploma or equivalent. Familiarity with commercial kitchen equipment and food handling certifications, such as a ServSafe certificate, are commonly required. Strong teamwork, attention to detail, and the ability to work efficiently under pressure are valuable soft skills in this role. These skills ensure consistent food quality, maintain kitchen safety standards, and support smooth kitchen operations during busy service periods.

What are some common challenges faced by line prep cooks during busy service periods?

Line prep cooks often experience high-pressure situations, especially during meal rushes when quick and accurate food preparation is crucial. Maintaining organization, multitasking effectively, and communicating clearly with the kitchen team are essential to keep up with orders and ensure food quality. Adapting to last-minute menu changes or special dietary requests can also be challenging, but these experiences help build valuable skills in time management and teamwork.

What is the difference between Line Prep Cook vs Line Cook?

AspectLine Prep CookLine Cook
ResponsibilitiesPreparing ingredients, chopping, portioning, and setting up stationsCooking dishes, assembling plates, and executing menu items during service
Skills & CertificationsBasic culinary skills, food safety certifications (e.g., ServSafe)Advanced cooking skills, experience in various cooking techniques
Work EnvironmentKitchen prep area, early shifts, less pressure during serviceFront-line during service, high-pressure environment

While both roles work in the kitchen, a Line Prep Cook focuses on preparing ingredients and setting up stations, whereas a Line Cook actively cooks and plates dishes during service. The Prep Cook's role is essential for smooth operations, but the Line Cook handles the core cooking tasks. Both positions require food safety knowledge and culinary skills, but the Line Cook typically has more experience and technical cooking expertise.

Can I become a line prep cook with no experience?

Yes, many restaurants hire entry-level line prep cooks with little or no experience, as the role often provides on-the-job training. Basic skills such as knife handling, understanding food safety, and the ability to work in a fast-paced environment are helpful for starting in this position.

Do line prep cooks make a lot of money?

Line prep cooks typically earn an hourly wage that is close to minimum wage or slightly above, depending on experience and location. They usually earn between $10 and $15 per hour, with higher pay possible in some regions or establishments, but overall, the role is considered an entry-level position with limited earning potential compared to more advanced culinary roles.

Do line prep cooks make money?

Line prep cooks typically earn an hourly wage that varies by location and experience, with the national average ranging from minimum wage up to $15-$20 per hour. Some may receive tips or benefits, and wages can increase with skill development and tenure in the role.

Where do line prep cooks make the most money?

Line prep cooks tend to earn higher wages in regions with a higher cost of living, such as major metropolitan areas or cities with a strong culinary industry. States or cities with a high demand for restaurant staff and a competitive labor market often offer increased pay rates for prep cooks. Experience, certifications, and working in upscale or high-volume establishments can also influence earning potential.

What cities near Jackson, MS are hiring for Line Prep Cook jobs?

Cities near Jackson, MS with the most Line Prep Cook job openings:

Line Prep Cook jobs near you
Infographic showing various Line Prep Cook job openings in Jackson, MS as of August 2026, with employment types broken down into 95% Full Time, and 5% Part Time. Highlights an 100% In-person job distribution, with an average salary of $28,946 per year, or $13.9 per hour.

Kitchen Manager- Georgia Blue

Georgia Blue

Madison, MS • On-site

$38K - $55K/yr

Full-time

Re-posted 11 days ago

Job description

Job Overview
A Georgia Blue Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, food inventory, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Managers are responsible for the training of kitchen employees to ensure all recipes, food preparations, and presentations meet Georgia Blue's specifications and commitment to quality. They must maintain a safe, orderly, and clean kitchen.
Duties and Responsibilities
  • Ensure that all food and products are consistently prepared and served according to Georgia Blue's recipes, portioning, cooking and serving standards
  • Order food products according to predetermined product specifications and par levels; receive in correct unit count and condition. Ensure deliveries are received in accordance with Georgia Blue's receiving policies and procedures
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
  • Make sure rotation procedures are being followed and over prepping is not occurring
  • Responsible for organization and cleanliness of all coolers, freezers and dry storage areas
  • Maintain an accurate daily waste log
  • Be aware of proper portioning and ensure every prep cook has a recipe book open while preparing food
  • Maintain all thermometers in freezers and coolers
  • Check all temperatures of cold and hot products to make sure they are correct
  • Fill in where needed to ensure guest service standards and efficient operations are maintained
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance program
  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
  • Prepare all required paperwork, including forms, reports and kitchen staff schedules in an organized and timely manner
  • Perform evaluations of cooks. Compensation will be up to the District and General Manager
  • Schedule staff as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and any other equipment and food storage areas
  • Attend all scheduled employee and manager meetings and bring suggestions for improvement
Shift Responsibilities
  • Ensure that all staff has arrived in uniform and ready to work
  • Hold a pre-shift meeting with the entire BOH staff before every shift
  • Conduct line checks before and during every shift
  • Run the expo line to ensure that all food is prepared according to recipe and served at the proper temperature with the correct presentation
  • At the end of the shift, check all kitchen staff's stations to ensure that they are properly cleaned and restocked
Job Qualifications
Education:
High school diploma or equivalent is required
College/culinary training or a Bachelor's Degree is preferred
Must be at least 21 years of age
Experience:
  • 2 plus years prior kitchen experience is required
  • Must have a Valid Driver's License
  • Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures
  • Understanding of proper use of major kitchen equipment, including; stoves, refrigeration, slicer, knives and warmers
  • Commitment to quality service and food knowledge
  • Serve Safe Certified
  • Strong leadership skills
  • Possess strong organizational and decision-making skills
  • Work well in fast-paced environment
  • Must be able to communicate clearly and understand the English language
  • Outgoing personality, positive attitude and strong oral communication skills.
  • Strong knowledge of restaurant operations, service procedures and function.
  • Use of basic software programs including Microsoft Outlook and Word
  • Able to take direction from Owners, District Manager and General Manager
  • Good people management skills, communication and listening skills. Must be flexible and adaptable to any and all change made by Owners and/or District Managers
  • Demonstrate time management and organizational skills
  • Must be internally motivated and detail oriented and have a passion for teaching others
  • Punctuality and regular and reliable attendance
  • Honesty and Integrity
Physical Requirements
  • Close and distance vision
  • Must be able to speak and hear
  • Identify and distinguish colors
  • Will walk for long periods of time, possibly extended distances
  • Standing for extended periods of time (sometimes up to 9 hours)
  • Frequently lifts/carries up to 50 lbs
  • Occasionally lifts/carries up to 75 lbs
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
  • Able to reach hands and arms in any direction, kneel, bend and stoop repeatedly
Working Conditions
  • May be indoor or outdoor setting depending on outlet
  • Varied weather conditions are expected
  • Will work near moving or mechanical parts
  • May work near toxic/caustic chemicals and with fumes or airborne particles.
  • Varying schedule to include evenings, holidays and extended hours as business dictates
Appearance/Uniform Standard
  • Georgia Blue hat or a hairnet must be worn at all times
  • All females must have long hair restrained
  • Clean chef coat must be worn daily
  • Black pants or dark colored chef pants
  • Black or brown closed toed non slip shoes are required
  • Apron (will be provided daily and changed when soiled)
  • You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, fingernail polish is prohibited, good personal hygiene, no gum chewing while on duty, etc.)

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