Line Cook Resume Examples

Updated March 30, 2021

The Bureau of Labor Statistics estimates that jobs for cooks, including line cooks, will grow by 10% from 2019 to 2029. This will equate to more than 327,000 extra jobs for cooks working in restaurants over the decade. This growth is due to increased consumer demand for high-quality meals and a boost in restaurants and catering services to meet this demand. Chefs and managers will be seeking experienced line cooks to support these endeavors. 

Although significant growth is expected in the industry, you may still have competition for positions. A well-written resume is a crucial ingredient to help you capture the attention of hiring managers. Below are downloadable resume examples for experienced line cooks and those just entering the profession, as well as tips for crafting a quality resume and tailoring your resume to a job description. 

Downloadable Resume Examples

No Experience

Example #1 No Experience

2-3 Years

Example #2 2-3 Years

5-10 Years

Example #3 5-10 Years

10+ Years

Example #4 10+ Years

Line Cook Resume Examples

Years of Experience
  • No experience 0
  • 2-3 Years 2-3
  • 5-10 Years 5-10
  • 10+ Years 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