Cook Resume Example
A cook resume that names the stations run, covers served per shift, and how tickets keep moving through a full dinner rush.
Tomas Lindqvist
Cook · High-Volume Restaurant Kitchen
Portland, OR · (503) 555-0148 · t.lindqvist@email.com · linkedin.com/in/tomaslindqvist
ServSafe Food Handler Certification
National Restaurant Association
Profile
Line cook with 6 years running the saute and grill stations through a 220-cover dinner service. Opens stations to spec, keeps tickets moving under a rush, and has never failed a health inspection.
Kitchen Experience
Line Cook
2021 – Present
Harbor Street Kitchen, Portland, OR
- Run the saute and grill stations for a 220-cover dinner service, five nights a week.
- Prep and par all proteins and sauces before doors open, keeping station setup under 40 minutes.
- Fire tickets alongside two other line cooks, holding average ticket times under 12 minutes.
- Check temperatures and rotate stock on every shift, with zero critical violations in three inspections.
- Train new hires on knife skills, plating standards, and the pass during their first two weeks.
Prep Cook
2018 – 2021
The Elm Room, Portland, OR
- Prepped mise en place for a 90-seat kitchen, scaling recipes up for weekend banquet counts.
- Broke down produce, proteins, and stocks daily, cutting food cost variance to under 2%.
- Maintained walk-in and dry storage rotation using first-in, first-out labeling.
- Covered the grill station during call-outs after four months on the job.
Skills
Line cookingPrep and parsKnife skillsPlatingFood safetyStation setupTicket management
Equipment
POS ticket system
Commercial flat-top grill
Vacuum sealer
Walk-in inventory sheets
Education
High School Diploma
2016
Cleveland High School
The person, employers and dates are invented; the duties, tools and credentials are the ones this job really asks for.
20terms employers filter on
- Line cooking
- Prep and pars
- Knife skills
- Plating
- Food safety
- Inventory and ordering
- Recipe scaling
- Station setup
- Ticket management
- Sanitation
- Documentation
- Scheduling
- Team Collaboration
- Training
- Time Management
- Communication
- Problem Solving
- Reporting
- Attention to Detail
- Reliability
What holds up
- 01 / 05Stations and volume.Covers per service and stations held beat any adjective.
- 02 / 05Food-safety credential dated.Handler or manager card with year.
- 03 / 05Cost discipline.Food cost held to target is a chef’s claim; make it with a number.
- 04 / 05Prep and pars ownership.Opening a station ready is the daily test of the job.
- 05 / 05Kitchens named honestly.The reader knows the local rooms; accuracy builds trust.
What does not
- 01 / 05"Passion for food" as the lead.Every cover letter says it; ticket times persuade.
- 02 / 05Menus you plated but did not build.Claim the station, not the chef’s menu.
- 03 / 05Hiding short stints.Kitchen tenure runs short everywhere; gaps read worse than moves.
- 04 / 05Culinary school over line years.After the first job, the line record leads.
- 05 / 05Ignoring sanitation.Health-inspection readiness is management material.
FAQ
Questions about this cook resume example
Short answers to what people ask before they send this resume.
Use this exampleHow long should this resume be?
One page, and usually less. These roles are screened in under a minute, often by someone doing it between shifts.
What if I have no experience in this exact job?
Name the transferable part plainly: pace, accuracy, cleanliness, reliability. Managers hire for showing up and handling volume more than for matching titles.
Should I put my availability on it?
Yes, near the top. For shift work it is often the deciding line, and leaving it out means someone has to call to find out.