Line Cook Resume: 5 Line Cook Resume Examples & How to Write One

[Your Name] – [City, State] | [Phone Number] | [Email Address]

Objective: Enthusiastic culinary graduate seeking an entry-level line cook position at a fast-paced restaurant. Skilled in basic food preparation, knife handling, and safe kitchen practices. Eager to apply classroom training in a real-world kitchen and learn from experienced chefs.

Skills:

• Food prep techniques (chopping, grilling, sautéing)
• Knowledge of food safety & sanitation (ServSafe Certified)
• Knife skills and kitchen equipment handling
• Strong work ethic and ability to learn quickly
• Team player with excellent communication

Experience:

Prep Cook Intern, City Bistro – Boston, MA (Jan 2025 – Apr 2025)

• Assisted senior cooks with ingredient prep (chopping vegetables, marinating meats) to expedite line service.
• Maintained a clean and organized workstation, adhering to strict hygiene standards.
• Shadowed line cooks during dinner rushes to learn station setup and timing.

Education:
Associate Degree in Culinary Arts, Le Cordon Bleu College, Boston, MA (2023)
ServSafe Food Handler Certification, National Restaurant Association (2024)

(This entry-level resume uses a resume objective to showcase training and passion, and lists relevant skills like food safety and teamwork. Even with limited experience, it highlights transferable skills and a willingness to grow.)

[Your Name] – [City, State] | [Phone Number] | [Email Address]

Summary: Dependable line cook with 8+ years of experience in high-volume restaurant kitchens. Proven ability to prepare diverse cuisines (Italian, American, and Mexican) while maintaining quality and speed. Expertise in line cook job description for resume tasks such as station setup, ingredient prep, and coordinating with chefs. Known for reducing ticket times and training junior kitchen staff.

Skills:

• High-volume food production and multitasking under pressure
• Sauce preparation, grilling, sautéing, and baking
• Kitchen station organization and inventory management
• Line cook skills for resume like knife mastery, food safety protocols, and timing
• Leadership and mentoring of junior cooks; team collaboration

Experience:

Line Cook (Lead), The Urban Grill – New York, NY (2019 – Present)

• Prepare and cook menu items across grill and sauté stations for a 150-seat restaurant during peak hours.
• Implemented a prep system that decreased order completion time by 10%, improving kitchen efficiency.
• Train and mentor 5 new line cooks on recipes, safety, and cleanliness standards.
• Collaborate with the head chef on daily specials and ensure quality and presentation meet fine-dining standards.

Line Cook, Bella Italia Ristorante – New York, NY (2015 – 2019)

• Worked all stations (grill, pasta, garde-manger) in a 100-seat Italian restaurant, delivering quickly without sacrificing quality.
• Maintained attention to detail in plating and flavor, contributing to a 15% increase in positive Yelp reviews after menu revamp.
• Handled inventory and ordering for the line, reducing food waste by implementing stricter rotation (cut waste costs by $500/month).

Education:
High School Diploma, Culinary Arts Vocational Program, Queens, NY (2015)

(This experienced line cook resume uses a professional summary to highlight extensive experience and specific achievements.)

[Your Name] – [City, State] | [Phone Number] | [Email Address]

Summary: Accomplished fine dining line cook with 5 years’ experience in upscale, Michelin-star kitchens. Specializes in French and modern American cuisine with elegant plating and flavor balance. Adept at working under renowned chefs to execute complex recipes and multi-course menus.

Skills:

• Haute cuisine techniques (sous-vide, confit, espuma)
• Expert plating, garnishing, and sauce-making
• Knowledge of wine pairings and seasonal sourcing
• Calm precision during high-pressure dinner services
• ServSafe Manager Certified

Experience:

Line Cook, La Belle Époque (Fine Dining) – Chicago, IL (2021 – Present)

• Prepare intricate dishes for 10-course tasting menu; coordinate timing with chef de cuisine for perfect service flow.
• Implemented a new garnishing technique noted by a local food critic.
• Inspect each plate for presentation and consistency, supporting Michelin star retention.
• Collaborate on menu development with seasonal ideas.

Line Cook, The Golden Spoon – Chicago, IL (2018 – 2020)

• Prepared appetizers and dessert courses for up to 80 guests per evening in an open-kitchen concept.
• Trained in classical French cooking; mastered mother sauces and butchery of high-end cuts.
• Praised for exceptional attention to detail—from knife cuts to plate presentation.

Education:
Certificate in Advanced Culinary Techniques, Institute of Culinary Arts, Chicago, IL (2018)
Wine & Sommelier Basics Course, Chicago Wine School (2019)

(This fine dining example emphasizes gourmet techniques, plating artistry, and contributions to critical acclaim.)

[Your Name] – [City, State] | [Phone Number] | [Email Address]

Summary: Reliable prep cook with 3+ years of back-of-house experience, now aiming for a line cook role. Proficient in all aspects of kitchen prep with deep understanding of line operations; known for speed and accuracy.

Skills:

• Ingredient prep: chopping, butchering proteins, sauces
• Station setup and breakdown
• Safety and knife handling
• Ability to work under pressure during peak service
• Team-first mentality, quick learner

Experience:

Prep Cook, Green Garden Bistro – Seattle, WA (2020 – Present)

• Prepare ingredients for a 60-seat farm-to-table restaurant; keep line fully stocked.
• Assist line cooks during dinner rush by cooking simple dishes and plating sides.
• Managed a food labeling/rotation system that improved freshness and reduced spoilage.
• Maintained spotless workstations and 100% health inspection scores.

Kitchen Assistant, Green Garden Bistro – Seattle, WA (2018 – 2020)

• Supported prep and line teams (dishwashing, basic prep, assembling appetizers during high volume).
• Observed and assisted grill and sauté stations to build line-cook foundations.

Education & Certification:
High School Diploma, Roosevelt High School, Seattle, WA (2018)
Food Handler’s Permit, State of Washington (Current)

(This example shows a prep cook’s progression and readiness for line duties.)

[Your Name] – [City, State] | [Phone Number] | [Email Address]

Summary: Lead Line Cook with 6 years of experience, including 2 years supervising kitchen staff. Skilled in high-volume cooking and coordinating a team to ensure timely, quality service. Strong in training, inventory, and standards.

Skills:

• Team leadership and staff training
• Menu planning assistance and recipe scaling
• Station management and shift coordination; oversight of food output
• Inventory control, ordering, vendor coordination
• FOH–BOH communication; bilingual English/Spanish

Experience:

Lead Line Cook, Oceanview Steakhouse – Miami, FL (2021 – Present)

• Supervise 4 line cooks; schedule stations and guide food prep for 200+ nightly orders.
• Trained 7 new hires on prep, safety, and recipe execution, reducing onboarding time by 30%.
• Liaise between head chef and line staff to maintain smooth service during peaks.
• Monitor inventory and place orders; cut shortages via strict weekly routines.

Line Cook, Oceanview Steakhouse – Miami, FL (2017 – 2021)

• Prepared grilled and sautéed dishes to spec in an upscale casual concept.
• Maintained high food quality/presentation; supported a 4.8★ average review.
• Adopted extra duties (updating prep list, training junior prep cook), leading to promotion.

Education & Certifications:
High School Diploma, Miami Central High, Miami, FL (2017)
ServSafe Manager Certification, NRA (2021)

(This example highlights supervisory skills atop core line cook duties.)