Line Cook Resume Examples
Years of Experience
- 0
- 2-3
- 5-10
- 10+
Jamie F. Beard
(305) 123-4567
[email protected]
3452 W 57th Avenue, South Miami, FL 33143
Profile
Passionate, detail-oriented Line Cook with recent education and experience in culinary techniques and customer service. Adept at multitasking in a fast-paced environment and highly familiar with current safety, health, and sanitation standards.
Key Skills
- Customer service
- Strong oral and written communication skills
- Teamwork
- Education
- Physical fitness
Education
Associate in Science in Culinary Arts Management
Miami Dade College, Miami, FL, August 2019 – Present (will graduate May 2021)
Coursework completed:
- Culinary Terminology & Procedures
- Food Production
- Basic Baking
- International Cuisines
- Safety & Sanitation
High School Diploma,
South Miami Senior High School, Miami, FL, 2019
- Cooking Club – Vice-President (2018-2019)
Professional Experience
Line Cook, Pembroke Pines Grill & Bar, Pembroke Pines, FL
September 2020 – Present
- Preparing the grill, salad prep, and fry stations
- Managing expediting station to ensure food quality and prompt service
- Reviewing daily ingredient inventory
- Cleaning, sanitizing and conducting safety procedures on kitchen equipment
- Coordinating with Kitchen Manager regarding special requests and customer complaints
- Serving approximately 120 diners each shift
Volunteer Food Server, Camille House, Miami, FL
April 2020 – August 2020
- Helped kitchen personnel set up for meal preparation for 100+ diners nightly
- Notified staff of inventory needs
- Rotated perishable items
- Assisted with kitchen cleanup and sanitation
- Prepared take-out meals for client pick-up
Server, Boulay, Miami, FL
February 2019 – March 2020
- Greeted customers and took orders
- Prepared in-house and take-out orders
- Prepared raw meats, vegetables and sauces for cooking and serving
- Provided table service and other attentiveness to guests
- Cleaned and sanitized kitchen workstation and dining area
Richard Sanders
(123) 456-7890
[email protected]
123 Front Street, Orchard Park, NY 14127
Profile
Team-oriented high school graduate with knowledge of restaurant kitchen operations. Experienced preparing appetizers and desserts, with an understanding of common cooking methods for making entrees. Demonstrated ability to communicate well and work effectively in fast-paced environments. Current food safety certification expires in June 2021.
Key Skills
- Familiarity with back-of-house restaurant operations
- Knowledge of basic food prep and cooking procedures
- Ability to effectively communicate in fast-based and chaotic environments
- Team-oriented work ethic
Education
High School Diploma
Nichols High School, Buffalo, NY September 2014 – June 2018
Played on the school’s Lacrosse Team and Soccer Team.
Courses completed:
- Culinary arts vocational training
- Food safety certification
- Spanish
Professional Experience
Cook’s Helper, The Thai Place, Orchard Park, NY
January 2019 – Present
- Prepare salads and soups, and finish desserts
- Assist in pre-open food prep for entrees (approximately 250 per night)
- Replenish garnishes, raw foods, and other ingredients for serving lines
- Put away daily deliveries of food ingredients
- Maintain high sanitization and cleanliness standards
Dishwasher, Bob’s Diner, East Arora, NY
June 2018 – December 2018
- Cleaned dishware and smallware for up to 150 meals per night
- Communicated with front-of-house staff to ensure a constant supply of clean dishes
- Maintained organized workspace to minimize the risk of accidents
Lavonne Burns
(717) 000-1234
[email protected]
3785 Dunn Street, Unit #408, Forest Hills, NY 11375
Profile
Creative, professionally trained Line Cook with nine years of experience in chaotic yet effective kitchen environments. Self-starter who generously shares knowledge and encourages creativity, efficiency and safety among staff. Skilled in developing and adjusting recipes to meet and exceed customer expectations.
Professional Experience
Freelance Food Writer
May 2017 – Present
- Writing food-related blogs for premier trade journals and online magazines
- Interviewing local chefs and restaurateurs for articles
- Reporting on virtual and in-person food-related events
- Creating and publishing modern twists on classic American, Italian, and French recipes
Assistant Caterer, Sally’s Events, Pittsburgh, PA
June 2015 – November 2019
- Organized food preparation and serving for over 300 dinner guests
- Prepared pastries, candies, cakes, and cupcakes for custom orders
- Set up themed dessert and appetizer tables at weddings, showers and corporate events
Line Cook, Deltante’s Ristorante, Pittsburgh, PA
March 2014 – October 2015
- Helped prepare entrees with traditional and contemporary Italian and American recipes (nightly output – over 150 meals)
- Incorporated customer’s dietary restrictions to menu options
- Monitored inventory and condition of cooking equipment and utensils
- Coordinated efficiency, food safety, and creativity with Kitchen Managers
Assistant Saucier Chef, Le Fleur de Lys, Pittsburgh, PA
March 2014 – October 2015
- Prepared sauces, gravies, soups and stews to order
- Coordinated duties and new dish creation with sous chef
- Alerted sous chef of food inventory needs
- Kept station clean and sanitized
Line Cook, Le Fleur de Lys, Pittsburgh, PA
June 2011 – March 2014
- Organized daily prep stations
- Cleaned, chopped, and prepared vegetables and garnishes
- Monitored inventory and condition of cooking equipment and utensils
Education
Associate of Specialized Technology in Culinary Arts, Le Cordon Bleu Institute of Culinary Arts, Pittsburgh, PA
September 2009 – May 2011
Key Skills
- Multitasking
- Verbal and written communication
- Teamwork
- Customer service
- Food safety
Loren Hopkins
(123) 456-7890
[email protected]
123 Front Street, Watkins Glen, NY 14891
Profile
Knowledgeable line cook with 10 years of experience working in a restaurant kitchen. Skilled in the preparation of entrees, appetizers, sides, and desserts, and familiar with all local food safety regulations. Oversee kitchen staff during daily food prep. Food safety certificate expires in January 2022.
Professional Experience
Line Cook, Francesca’s Fine Dining, Watkins Glen, NY
January 2019 – Present
- Prepare entrees, appetizers, sides, and desserts on a nightly basis to over 75 customers
- Oversee pre-open food preparations
- Check deliveries for accuracy, and put away daily food orders
- Ensure cleanliness and sanitation standards are adhered to
Line Cook, Overlook Banquet Hall, Watkins Glen, NY
July 2013 – December 2018
- Prepared entrees, sides, and desserts for up to 250 meals per event
- Assisted in pre-event food preparations
- Put away daily deliveries following strict health safety standards
- Completed daily temperature logs of refrigerators and cleaners
- Cleaned kitchen cooking surfaces after preparing all meals
Cook’s Assistant, Waffle Frolic, Corning, NY
June 2010 – June 2012
- Finished waffles with customers’ chosen toppings
- Prepared desserts and beverages
- Replenished food ingredients for serving line
- Maintained high cleanliness and sanitization standards
- Communicated front-of-house requests to kitchen staff
Education
Food Safety Certification
Watkins Glen County Health Inspector January 2021
Associate of Culinary Studies
Corning Community College, Corning, NY September 2010 – June 2012
High School Diploma
Penn Yan High School, Penn Yan, NY September 2006 – June 2010
Key Skills
- Knowledge of food safety procedures
- Experienced with large-scale event catering
- Team player
- Skilled in knife work
- Artistic eye for plating
Common Key Skills and Action Verbs for Line Cook Resumes
Hiring managers use Applicant Tracking Systems (ATS) to assess resumes they receive. An ATS scans each resume, looking for key skills and action verbs that match the needs of the company. Resumes with a high number of matches are forwarded to the hiring manager, so if you include more skill keywords in your resume, there’s a higher chance you’ll be invited for an interview.
| Key Skills and Proficiencies | |
|---|---|
| Attention to detail | Cleanliness |
| Communication skills | Creativity |
| Customer service | Dinner service |
| Food preparation | Food safety |
| Food stations | High volume |
| Inventory | Kitchen equipment |
| Knife skills | Leadership skills |
| Menu development | Mise en place |
| Organization | Prep word |
| Quality standards | Reliable |
| Restaurant experience | Sanitation |
| Teamwork | Time management |
| Training | Work under pressure |
| Action Verbs | |
|---|---|
| Attention to detail | Cleanliness |
| Clean | Communicate |
| Cook | Create |
| Cut | Develop |
| Fry | Garnish |
| Lead | Maintain |
| Manage | Manage |
| Organize | Plate |
| Prepare | Sanitize |
| Serve | Train |
Tips for Writing a Better Line Cook Resume
Showcase your culinary education
Although it’s possible to advance to high levels in a kitchen with on-the-job training, a culinary education can demonstrate that you have a high level of cooking skills. It also shows that you have a passion for cooking and a willingness to learn about flavors and techniques. Details about your education can help your resume grab the attention of recruiters, so make sure you include the name of the course, the institution where you studied and the year you graduated. Any relevant courses or projects can also help you stand out from other applicants.
Example #1
Good
Associate Degree in Applied Science, Culinary Arts
Community College of Philadelphia, Philadelphia, PA, September 2015 – June 2017
Coursework:
- Food preparation
- American cuisine
- Baking and pastry
Bad
Associate Degree in Applied Science, Culinary Arts
Community College of Philadelphia, Philadelphia, PA, September 2015 – June 2017
Example #2
Good
Associate Degree in Applied Science, Culinary Arts
Auguste Escoffier School of Culinary Arts, Austin, TX, September 2016 – June 2018
Major project on sustainable restaurant management using local food sources
Relevant coursework:
- Farm to Table Experience
- Regional Cuisines
- Restaurant Operations
Bad
Associate Degree in Applied Science, Culinary Arts
Auguste Escoffier School of Culinary Arts, Austin, TX, September 2016 – June 2018
Quantify your restaurant experience
Using specific numbers to showcase your restaurant accomplishments can help hiring managers see that you can work under pressure to produce multiple meals in a timely manner. In your professional experience section, include hard numbers in the bullet points that answer “how many?” or “how much?” questions. These numbers can tell the story of your restaurant experience.
Example #1
Good
Worked as part of a 10 person team to prepare meals for 150+ diners each night and with teams of 15 to prepare meals for special events of 200+ guests
Bad
Prepared food for dinners and special events
Example #2
Good
Supervised and trained 20 staff in alternative preparation techniques, leading to a 15% decrease in preparation time
Bad
Supervised and trained staff in different techniques
How to Align Your Resume with the Job Description
Hiring managers need people with a specific set of skills and experience to fit their needs, and they look at a lot of candidates to find the right person. Job descriptions help them define their key priorities, and including skills and experience in your resume that mirrors these needs can help you stand out from a crowd of applicants.
If you’re not sure what to include, start with the requirements that are listed first or mentioned multiple times. These are normally the most important requirements. Look at your resume and make sure it describes how you can fulfill these needs. Hiring managers often look past generic resumes, so avoid copying and pasting, and instead, focus on your major achievements.
Example Line Cook Job Description
Acme Restaurant is a high-volume restaurant offering delicious, modern American cuisine. We are seeking an experienced line cook to join our kitchen team in creating fine dining experiences for our customers. You will be responsible for preparing meals to the chef’s expectations, setting up your station, stocking inventory and maintaining sanitation standards. The successful candidate will have experience in multiple kitchen stations, strong communication skills and the ability to multitask.
Responsibilities:
- Set up and stock stations with necessary supplies
- Prepare food for service through a variety of methods, including chopping vegetables, preparing sauces and butchering meat
- Cook food items by grilling, frying, sautéing or other methods, to chef’s recipes and standards and in cooperation with kitchen team
- Ensure food comes out simultaneously in a timely fashion while maintaining high-quality standards
- Comply with food sanitation requirements by handling and storing food correctly
- Maintain cleanliness of station during service and clean and sanitize station at the end of shift
- Work at different stations depending on the needs of the kitchen team
Qualifications:
- Certificate in Culinary Arts or related field preferred
- At least three years’ experience in a similar role
- In-depth knowledge of cooking methods and restaurant best practices
- Excellent communication and time management skills
- Ability to work as part of a team
- Knowledge of food sanitation requirements
The job description shows that the ideal candidate will have the following skills and attributes:
- Food preparation
- Cooking
- Teamwork
- Time management
- Food sanitation
- Cleanliness
- Multiple kitchen station experience, including setting up and stocking
- Communication
Take the skills and attributes you listed and build your resume around these requirements. Make sure you include experience that shows you can meet these needs. Below is an example of how best to incorporate them into your resume:
Line Cook Work Experience Example
Line Cook, Capulet Fine Dining
January 2015 – Present
- Set up and stock kitchen station and clean down at the end of shift; work on multiple stations, including fry, grill and saute, depending on needs of the team
- Prepare and cook food to specifications of executive chef and in cooperation with the team
- Keep open lines of communication with the wait staff, executive chef and kitchen team to ensure all meals are prepared and served simultaneously and in a timely manner
- Maintain high levels of cleanliness during shift and ensure food is handled and stored correctly to comply with food sanitation requirements