How To Write A Line Cook Resume

Larger restaurants may have designated assistants to help out, but for many, the entry position into the culinary world is that of the line cook. From prepping to preparing meals, a good cook knows that the visual appearance of the meal can be just as important as the ingredients and the cooking process itself.

A product that looks substandard is likely to turn customers off, and the same is true for resumes that cross the desks of restaurant managers.

Tips for Line Cook Resumes

Cross the Line

Every kitchen needs someone to focus in on tasks during the rush, but no chef wants a cook who stands idly by when there aren’t any orders. In short, be attentive on your resume to all the other roles line cooks fill, from stocking food and utensils, to storing prepped items in a safe environment, to performing sanitation work. As many a senior cook has barked, “if you have time to lean, you have time to clean.”

Show What You Know

To a kitchen outsider, the may not be much difference in chopping and dicing, but to those who have done prep work, the difference is huge. Using distinct verbs in your resume related to food preparation is one way to present yourself as a candidate with insider knowledge. Another is to speak with specificity about the “stations” you’ve worked at in the past and their demands.

Prep to Spec

A major portion of working as a line cook is following simple recipes and turning out identical products, barring a special request by the customer. As such, failure to address all the particulars the come up on the job posting is going to make it look like you’re harder to coach or pick up things slowly. Follow instructions to the letter and turn in a clean, error-free resume.

Line Cook Resume Samples

Different cooks may bring different skills to the kitchen, but a quality presentation is essential. Consider the following line cook resume template and information to help you determine what to put on your own resume:

You may be able to get more creative during downtime in the kitchen, but for the resume, keep it simple and show off your best possible features.

Additional Line Cook Resume Tips

• Show Them Your Card – If you’re just starting out in cooking, don’t worry: Most establishments have a short grace period before you need a food worker or food handler card. If you do already have one though, that’s one fewer thing an employer has to think about, and it should be on your resume.
• Credentials Can Matter – Some restaurants are still willing to hire people without degrees, but the more upscale ones may demand a degree from a two- or four-year school or a degree from a culinary program that shows your specialization. Be alert for those requirements in the posting, and see if there are any components of the job ad that were a part of your education.
• Safety First – No restaurant wants to be responsible for a food-borne illness. Don’t shy away from specifics when talking about how you ensured customer safety through proper prep, handling, and storage, especially if you have achievements or special training that others may not have had.

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