Sous Chef Resume Examples and Templates for 2023

Frank headshot

Frank Hackett

Certified Professional Resume Writer (CPRW)

Frank Hackett is a professional resume writer and career consultant with over eight years of experience. As the lead editor at a boutique career consulting firm, Frank developed an innovative approach to resume writing that empowers job seekers to tell their professional stories. His approach involves creating accomplishment-driven documents that balance keyword optimization with personal branding. Frank is a Certified Professional Resume Writer (CPRW) with the Professional Association of Resume Writers and Career Coaches (PAWRCC).

Create a professional resume in minutes for free.

Build Resume

According to the Bureau of Labor Statistics, the average annual salary for Sous Chefs was $53,380 in 2020. These positions are expected to experience a 25% increase in growth over the next decade, despite the pandemic’s impact on the restaurant industry. Although the high demand for culinary professionals will continue to rise, you’ll still need to build a compelling resume to stand out from the competition during your job search. Below, you’ll find resume examples for entry-level job seekers and sous chefs with years of industry experience.

Downloadable Resume Examples


Example #1 Entry-level


Example #2 Mid-career


Example #3 Senior-level

Sous Chef Resume Examples

Years of Experience
  • Entry-level Entry-level
  • Mid-career Mid-career
  • Senior-level Senior-level

Andrew McCormick
(123) 456-7890
[email protected]
123 Your Street, Nashville, TN 12345


A Sous Chef with entry-level experience within the food industry, specializing in menu development, food safety, inventory management, and customer service. Adept at coordinating with culinary teams to deliver high-quality meals to guests and patrons.

Professional Experience

Sous Chef, Jacob’s Steakhouse, Nashville, TN
May 2021 – Present

  • Coordinate with the Lead Chef to prepare meals, design menus, and manage food inventory for a high volume steakhouse, including analyzing portion control, ensuring alignment with presentation standards, and meeting guest expectations
  • Conduct inspections on kitchen equipment and perform routine cleaning and maintenance in compliance with food safety protocols
  • Prepare meals in accordance with guest needs, including allergies and dietary restrictions

Line Cook, Olive Garden, Nashville, TN
June 2020 – May 2021

  • Served as a line cook for a high-volume Italian restaurant with over 150+ guests per day, conducted food preparation for appetizers, salads, pasta, and entrees, and maintained portion control to minimize food costs
  • Ensured compliance with food storage protocols and conducted inspections to prevent the risk of food contamination for gluten and nut allergies
  • Coordinated with a team of sous chefs and line cooks to meet the high demand and ensured efficient workflows for the delivery of takeout orders and dine-in meals


Bachelor of Art (B.A.) Culinary Arts
Nossi College of Art, Nashville, TN September 2017 – May 2021

Key Skills

  • Food Preparation
  • Menu Development
  • Quality Control
  • Food Safety
  • ServSafe


  • ServSafe Certification, 2020

Sarah Ortiz
(123) 456-7890
[email protected]
123 Your Street, San Diego, CA 12345


A Sous Chef with five years of experience preparing high-quality Mexican cuisine for upscale restaurants, specializing in menu design, food preparation, and kitchen operations. A proven track record of leading culinary teams to improve operations and reduce waste.

Professional Experience

Sous Chef, Spice Cocina, San Diego, CA
May 2018 – Present

  • Collaborate with the executive chef to create and prepare innovative Latin dishes for a fine dining restaurant, develop new menu designs, and enhance food presentation
  • Create three new dishes incorporating Carolina Reaper and Scorpion pepper ingredients, including a carne asada meal with Scoporian chili-infused guacamole, resulting in a $100K sales increase through the introduction of a new spice challenge
  • Lead a team of eight line cooks and kitchen personnel, coordinate daily kitchen operations, and ensure compliance with quality standards

Sous Chef, Cantina La Vida, San Diego, CA
May 2016 – May 2018

  • Conducted menu development, food preparation, and inventory management in coordination with the lead chef for a four-star Mexican restaurant
  • Provided training to kitchen personnel on food storage and portion control and identified opportunities to reduce waste by over 20%, which saved $40K per year


Bachelor of Arts (B.A.) Culinary Arts
San Diego Culinary Institute, San Diego, CA  September 2012 – May 2016

Key Skills

  • Menu Design
  • Food Presentation
  • Process Improvement
  • Latin American Cuisine
  • Team Leadership


  • ServSafe Certification, 2016

Hajime Sato
(123) 456-7890
[email protected]
123 Your Street, Philadelphia, PA 12345


An Executive Chef with 10+ years of experience creating innovative fusion cuisine for five-star restaurants, specializing in menu development, operations management, and leadership. A strong background in leading diverse teams of culinary and hospitality professionals to deliver a high-quality dining experience.

Professional Experience

Executive Chef, Tokugawa Fusion, Philadelphia, PA
May 2016 – Present

  • Serve as executive chef for a five-star restaurant providing Japanese-French fusion cuisine generating $2M in annual revenue, manage a team of four sous chefs and 15 kitchen staff, and maintain collaborative work environments during high volume periods
  • Oversee the full-scale redesign of the menu to better incorporate Japanese ingredients and techniques into traditional French Cuisine, which contributed to a $200K increase in annual sales and generated a news article in the Philadelphia Inquirer
  • Manage all aspects of back of the house operations, ensure compliance with quality standards, and coordinate vendor relationships for ingredients

Sous Chef, Four Seasons, Philadelphia, PA
May 2011 – May 2016

  • Coordinated with the executive chef to manage kitchen operations, lead culinary teams, and created weekly specials for an upscale restaurant in a high-volume luxury hotel
  • Managed the preparation, cooking, and presentation of dishes, analyzed $60K in weekly inventory, and procured fresh ingredients from vendors


Bachelor of Arts (B.A.) Culinary Arts
Walnut Hill College, Philadelphia, PA September 2007 – May 2011

Key Skills

  • Fusion Cuisine
  • Menu Design
  • Operations Management
  • Food Preparation
  • Vendor Management


  • ServSafe Certification, 2011

Common Key Skills and Action Verbs for Sous Chef Resumes

Incorporating key skills and action verbs that align with the job description is essential for meeting the requirements of the Applicant Tracking System (ATS). Although not all restaurants rely on ATS to screen applicants, larger organizations do, which is why it’s important to feature keywords from the job posting in your resume. This strategy will also help hiring managers to see that you’re a qualified candidate who has all the necessary experience and skill sets to succeed in the position. Below, you’ll find a list of key skills and action verbs that you may encounter during your job search.

Key Skills and Proficiencies
Catering Cooking
Culinary Arts Event Management
Food & Beverage Food Preparation
Food Presentation Food Safety
Food Storage Fine Dining
Guest Relations Hospitality Management
Inventory Management Menu Design
Menu Development Operations Management
Restaurant Management ServSafe
Team Leadership Vendor Management
Action Verbs
Analyzed Built
Collaborated Coordinated
Conducted Created
Delivered Designed
Developed Drove
Enhanced Evaluated
Executed Identified
Implemented Improved
Led Managed
Oversaw Performed
Planned Provided

Tips for Writing a Better Sous Chef Resume

Quantify your culinary experience

Incorporating numbers and metrics into your resume can significantly enhance the impact of your bullet points and help you stand out in the eyes of hiring managers. Restaurants value candidates who can identify cost reduction opportunities and improve the quality of menu items to drive sales. Showcasing specific examples of this from your career will send a strong message to employers that your background warrants a job interview. Below, you’ll see a bullet point from the mid-career resume example:

  • Create three new dishes incorporating Carolina Reaper and Scorpion pepper ingredients, including a carne asada meal with Scoporian chili-infused guacamole, resulting in a $100K sales increase through the introduction of a new spice challenge

This example is effective because it accomplishes a number of objectives. First, it clearly showcases a substantial increase in sales due to the introduction of the new menu items. In addition, this bullet point also highlights the sous chef’s ability to create innovative dishes using a wide variety of ingredients. Showcasing specific achievements such as this will be much more effective in helping hiring managers grasp the full breadth of your culinary expertise, whereas candidates who provide generic job responsibilities are much more likely to be passed over during the application process. 

Feature your leadership abilities

The hospitality industry is often high-volume, with fast-paced work environments that can be highly stressful. Organizations don’t just want candidates who can prepare quality dishes. They also want professionals who collaborate effectively with team members even during stressful conditions. Incorporating bullet points that provide valuable insights into your leadership capabilities will showcase other aspects of your professional experience and further increase your chances of landing the interview. Below, you’ll see a bullet point from the senior level resume example:

  • Serve as executive chef for a five-star restaurant providing Japanese-French fusion cuisine generating $2M in annual revenue, manage a team of four sous chefs and 15 kitchen staff, and maintain collaborative work environments during high volume periods

This bullet point is effective because the candidate establishes a sense of scope for their leadership experience. Managing a team for a five-star restaurant generating $2M in revenue will be quite different from serving as the lead chef for a small establishment. Still, without the added context, the hiring manager will have no way of knowing this. The candidate also draws attention to their ability to create an effective work culture even during stressful periods where guest volume is particularly high, which is essential for delivering a quality fine dining experience within the restaurant industry.

How to Align Your Resume With the Job Description

Aligning your resume with the job description is a critical part of the resume-building process. If your document doesn’t effectively market your qualifications and skill sets that match the organization’s needs, employers will be much less likely to contact you for an interview. Incorporating keywords directly from the posting is the surest way to optimize your resume for the Applicant Tracking System (ATS) and catch the hiring manager’s attention.

When determining what experience to feature on your document, you should refer to the job description and evaluate how the information is presented on the page. Prioritize keywords that appear within the opening paragraphs and pay close attention to key terms repeated more than once, as these are clear indicators that the company is tracking these qualifications during the initial ATS scan. Below, you’ll find examples to help you align your resume with the job description.

Sous Chef Job Description Example

XYZ Restaurant is a leading fine dining establishment named one of Seattle’s best places to work. Put your culinary skills to the test in a fast-paced restaurant environment. We’re seeking a sous chef to join our team who excels in menu development and operations management. We value candidates who can identify valuable process improvement opportunities to reduce food costs and waste. 


  • Partner with the lead chef to drive menu development, support daily kitchen operations, oversee food preparation, and ensure compliance with food safety regulations
  • Oversee inventory management activities for food supplies, coordinate purchasing for weekly ingredients, and support vendor management functions


  • Bachelor’s degree in culinary arts required
  • 2-3 years of experience within the hospitality industry
  • ServSafe certification required
  • Expertise in team leadership and restaurant management

According to the job description, the ideal job applicant should have the following qualities and/or experience:

  • Culinary Arts
  • Sous Chef
  • Fine Dining
  • Restaurant Management
  • Menu Development
  • Kitchen Operations
  • Operations Management
  • ServSafe Certification
  • Process Improvement
  • Food Preparation
  • Inventory Management
  • Vendor Management
  • Food Safety
  • Team Leadership
  • Hospitality

Next, take what you highlighted from the job description and include your experience and skills that match. Below is an example of how to incorporate them into your resume to your advantage:

Sous Chef Work Experience Example



A Sous Chef with three years of experience within the hospitality industry, specializing in restaurant management, team leadership, and menu development. Adept at identifying process improvement opportunities to enhance kitchen operations.

Sous Chef

DiMaggio’s Fine Dining, October 2018 – Present

  • Provide operations management support to the executive chef for a fine dining restaurant, including food preparation, inventory management, and vendor management
  • Deliver ongoing training to line cooks and kitchen staff on food safety and provide coaching to drive the development of culinary arts skills



  • ServSafe Certification, 2018