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Line cook jobs in NYC: what to know before you apply
By Relay Team. Published
Before applying for a line cook job in NYC, know which station and kitchen style you want, be ready for a stage (working trial), and ask about hours, pay and the end of the shift before you commit. Here is what that looks like in practice.
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Know your station and style
Kitchens hire for specific stations such as grill, sauté, fry, garde manger or pizza. Be honest about where you are strong and where you want to grow. A high-volume brunch kitchen, a fine dining line and a hotel banquet kitchen are very different jobs even with the same title.
Expect a stage
- Many NYC kitchens ask cooks to work a trial shift before hiring.
- Ask ahead whether it is paid and how long it lasts.
- Bring your own knives, a clean apron if asked, and non-slip shoes.
- Treat it as your chance to see the kitchen too: how the chef talks to cooks, and how organized the line is.
Certifications that can help
New York City requires food service establishments to have a supervisor with a Food Protection Certificate on site. Line cooks are not always required to hold it, but having your own can help you stand out and move up. The course is offered by the NYC Health Department.
Questions to ask before you accept
- How many shifts a week, and are doubles expected?
- What is the hourly pay, and when does it get reviewed?
- What time does the kitchen usually finish breakdown?
- Is there room to move to another station or to sous chef?
Make your search easier
Read our line cook jobs in NYC page for what cooks usually look for, then tell Relay your station, borough and schedule once. Prep work is also a good way in: see prep cook jobs.
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Tell Relay what job you want
Relay connects you to relevant openings. It does not guarantee employment.
Free for workers. Takes about 60 seconds.