Line cook with 3 years on high-volume grill and sauté stations at casual and upscale-casual restaurants. Handles 150+ plates a shift and keeps station tickets under 12 minutes. Brings clean, consistent execution, knife skills and dependable prep so every shift starts set up and stocked. ServSafe certified and able to cover grill, sauté or fry on short notice.
Experience
Line Cook, Ironside Tavern (Chicago, IL)
Mar 2024 – Present
Run the grill station for 150 to 200 plates a shift in a 140-seat tavern
Keep station tickets under 12 minutes on weekend nights by batching proteins to ticket flow
Prep daily mise en place for 3 stations, including stocks, sauces and portioned proteins
Cross-trained on sauté and fry, covering any station on short notice
Close the line nightly with full breakdown, cleaning and labeled prep for the morning crew
Prep Cook, Logan Square Noodle Bar (Chicago, IL)
Jan 2023 – Feb 2024
Prepared 60 lb of noodle dough and 30 quarts of broth each day
Labeled and rotated walk-in stock with FIFO, passing every city health inspection
Batch-cooked staff meals for 30 employees twice a week
Education
Certificate in Culinary Arts, Kennedy-King College, Washburne Culinary Institute (Jan 2022 – Dec 2022)
Skills
Stations: Grill, sauté, fry, prep
Technique: Knife skills, sauces, portioning, plating to spec
Kitchen Practice: FIFO rotation, labeling, sanitation, station breakdown
Teamwork: Communication on the line, covering stations, following ticket calls
How to write a Line Cook resume
A strong Line Cook 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
Line Cook resume FAQ
What should a Line Cook resume include?
A Line Cook 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 Line Cook?
Modern, Compact and Classic work well for Line Cook roles. They are single-column with standard headings, so applicant tracking systems (ATS) parse them reliably.
How long should a Line Cook resume be?
One page for most candidates; move to two only if every line is relevant.
Which skills should a Line Cook put on a resume?
Prioritize the skills named in the job posting. Common ones for Line Cook roles are Customer service, Sales and upselling, Inventory and merchandising, Point-of-sale systems, Team leadership and Scheduling.
How do I write strong Line Cook 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."