Sous Chef Resume That Proves You Can Run the Kitchen
Sous chef resume example with food cost, labor and team numbers, the leadership skills chefs hire for, and a section by section guide.
Example Sous Chef summary
Sous chef with six years in scratch kitchens and three as second in command of a twelve cook brigade at 280 covers a night. Writes recipe specs and prep sheets, runs weekly inventory and ordering across six purveyors, and holds food cost near target through yield control. Expos weekend service, builds the schedule to a labor target, and has trained nine cooks through menu changes.
Skills to list on a Sous Chef resume
- Kitchen management
- Food cost control
- Inventory and purchasing
- Labor scheduling
- Recipe development
- Spec and plate guide writing
- Expediting
- Butchery and fabrication
- Sauce and stock production
- HACCP compliance
- Health inspection readiness
- Staff training and coaching
- Menu costing
- Vendor management
- Station design and workflow
What actually gets this resume read
- Open with brigade size, cover count and how many stations you oversee, because a sous chef is judged on scope first.
- Put food cost and labor control on the page, since those are the two numbers a chef and an owner discuss weekly.
- Show ordering and purveyor relationships, including how many vendors you manage and how you receive against spec.
- Describe your training system: plate guides, station checklists and how many cooks you brought through a menu change.
- Name the service you expo and the ticket times you hold, because that is the sous chef role during a rush.
- List food safety credentials with the issuing body, and add any ACF certification you actually hold.