Line cook resume template to fill in

A cook resume template readable at a glance

A chef or kitchen manager reads a cook’s resume in seconds, often between services. They look for the station you can run, the type of cuisine you know, the volume of covers and the kitchens you’ve worked in. The Boston template puts your position and availability right under your name, then your experience with its numbers.

Place your level in the kitchen

Position	What the chef expects
Prep cook	Mise en place, basic prep, a clean station
Line cook	Running a station with some supervision
Station chef (chef de partie)	Full responsibility for a station: sauté, grill, fish, pastry
Sous chef	Organizing the brigade, ordering, standing in for the chef
Head chef	Menu, purchasing, food costs, team, food safety

State clearly your current position and the one you’re targeting: it’s the first thing the recruiter looks for.

Quantify your experience

Numbers place your level: “120 covers per service”, “40-seat restaurant, menu changed every season”, “supervise one prep cook and one apprentice”. Also specify the type of cuisine: American, bistro, fine dining, institutional, fast casual.

Example summaries

• Station chef: “Sauté cook for three years at a 60-seat bistro. Precise and fast, looking for a sous chef position.”
• Prep cook: “Culinary arts graduate with two seasons in traditional restaurants, looking for a prep cook job to grow in a demanding kitchen.”
• Institutional: “Cook in institutional food service for five years, 400 meals a day, skilled in food safety rules and special diets.”

Food safety, a must-have

Every cook is expected to know food safety rules: HACCP, traceability, cold chain, cleaning schedules, allergen management. Mention your food safety certification (such as ServSafe) and, if applicable, your role as the kitchen’s food safety lead. In institutional food service, this point is often decisive.

Availability and stages

Doubles, evenings, weekends, seasons: state what you accept. Many restaurants offer a working interview (stage) before hiring: your resume opens the door, the stage makes the decision. For front of house, see our server resume template.

Kitchens and seasons

In the kitchen, the restaurants you’ve worked in serve as references. Name them with their type and size, and add any awards they hold. Seasons count too: they prove your stamina and adaptability. Group them if there are many, keeping the names of the most notable restaurants.