Executive chef with 16 years in hotel and multi-concept restaurant kitchens, leading culinary for 3 outlets and banquets with $12M in food revenue. Cut food cost 3.5 points while earning regional critic recognition. Brings menu strategy, kitchen leadership of 45 cooks, budget ownership and strong food safety culture.
Experience
Executive Chef, Alder & Stone Hotel (San Francisco, CA)
Jun 2020 – Present
Lead culinary for a signature restaurant, café, in-room dining and 18,000 sq ft of banquets with $12M in food revenue
Manage 45 cooks, 4 sous chefs and a pastry chef with a $4.2M labor budget
Cut food cost from 31.5% to 28% through supplier consolidation, butchery in-house and menu engineering
Signature restaurant named to a regional top-100 list in 2023 and 2025
Chef de Cuisine, Marina Group Restaurants (Oakland, CA)
Sep 2014 – May 2020
Ran the flagship of a 4-restaurant group with 160 seats and $5M in sales
Developed the menu for a second location that opened on schedule in 2018
Trained 4 sous chefs who now lead kitchens in the group
Sous Chef, Napa Valley Wine Country Inn (Yountville, CA)
Apr 2010 – Aug 2014
Led a 12-cook line for a tasting-menu dining room
Built a garden-to-table program with the inn's 2-acre farm
Education
A.O.S. in Culinary Arts, Culinary Institute of America at Greystone (Aug 2007 – May 2009)
Business: Food and labor budgets, P&L review, supplier negotiation, menu engineering
People: Chef development, hiring, kitchen culture
Sustainability: Local sourcing, waste reduction, composting programs
How to write a Executive Chef resume
A strong Executive Chef resume shows the customer experience you delivered, the sales you drove, and the teams you ran. Put your most relevant recent role first and make every bullet show a result, not a duty.
Sections, in order
Summary
Experience
Skills
Education
Length: One page for most candidates; move to two only if every line is relevant.
Summary: Write two or three lines: your role, your strongest skills, and one result that proves them.
Skills to feature
Customer service
Sales and upselling
Inventory and merchandising
Point-of-sale systems
Team leadership
Scheduling
Cash handling
Food safety
Conflict resolution
Visual merchandising
Example bullet points
Grew store sales 18% year over year by coaching a team of 12 on add-on selling
Raised the hotel guest satisfaction score from 8.1 to 9.0 by redesigning the check-in process
Cut inventory shrink by 30% through weekly cycle counts and better receiving checks
Tips from recruiters
Show the size of the operation: store revenue, covers, rooms or team size.
List certifications such as ServSafe or responsible-service training.
Keep it to one page and lead with the most recent, most senior role.
Recommended templates
Modern (ATS-friendly): Clean single column with accent headings and rules
Compact (ATS-friendly): Dense single column that fits long histories
Classic (ATS-friendly): Jake's-style LaTeX classic: small caps and hairline rules
Executive Chef resume FAQ
What should a Executive Chef resume include?
A Executive Chef resume should show the customer experience you delivered, the sales you drove, and the teams you ran. Use these sections in this order: Summary, Experience, Skills and Education. Put your most relevant recent role first and make every bullet show a result, not a duty.
What is the best resume template for a Executive Chef?
Modern, Compact and Classic work well for Executive Chef roles. They are single-column with standard headings, so applicant tracking systems (ATS) parse them reliably.
How long should a Executive Chef resume be?
One page for most candidates; move to two only if every line is relevant.
Which skills should a Executive Chef put on a resume?
Prioritize the skills named in the job posting. Common ones for Executive Chef roles are Customer service, Sales and upselling, Inventory and merchandising, Point-of-sale systems, Team leadership and Scheduling.
How do I write strong Executive Chef resume bullet points?
Start with an action verb, say what you did, and end with a measurable result such as sales growth, average transaction value and guest satisfaction. For example: "Grew store sales 18% year over year by coaching a team of 12 on add-on selling."