Line Cook Resume Examples Built Around Your Station
Line cook resume sample with station, cover count and ticket time detail, the skills chefs screen for, and a full section by section guide.
Example Line Cook summary
Line cook with four years on saute and grill in scratch kitchens serving 250 covers a night. Runs a full station alone through a rush, holds entree ticket times near eleven minutes, and builds every element of her own mise en place to spec. Trained on HACCP logs, comfortable with whole animal portioning, and has trained three cooks through a menu change.
Skills to list on a Line Cook resume
- Saute
- Grill
- Fry station
- Garde manger
- Mise en place
- Knife skills
- Butchery and portioning
- Sauce and stock production
- Ticket time management
- Food safety and HACCP
- Temperature logs
- Inventory and par prep
- Menu execution
- Station opening and closing
- Kitchen communication
What actually gets this resume read
- Name your stations by name: grill, saute, fry, garde manger, pantry. Chefs read that line before anything else.
- Give cover counts and ticket times, since those two numbers describe the pace of kitchen you can hold.
- Describe the cooking style and the menu, because a wood fire steakhouse and a pasta program hire for different hands.
- Show your prep discipline: quantities, spec sheets and what you build before service, not only what you fire during it.
- Include food safety training and temperature logging, which is the first thing a chef asks a new cook to own.
- If you have staged, done menu development or trained cooks, put it in, because that is how a line cook becomes a lead.