Sous chef with 7 years in upscale and hotel kitchens, running daily service for a 160-seat restaurant. Cut waste 22% and built prep systems that hold ticket times under 14 minutes. Brings station training, inventory control and a calm voice on the pass during 300-cover nights.
Experience
Sous Chef, The Larkspur Hotel Dining Room (Boston, MA)
Jun 2022 – Present
Run daily service and lead a 10-cook line for a 160-seat dining room doing up to 300 covers
Hold ticket times under 14 minutes by redesigning prep lists and station par sheets
Cut food waste 22% by tracking trim and spoilage daily and repurposing items into staff meals and specials
Manage weekly ordering of $18K in proteins, produce and dairy within budget
Train new cooks on station setup and plating standards, cutting ramp-up time from 3 weeks to 2
Junior Sous Chef, Back Bay Oyster Room (Boston, MA)
Feb 2020 – May 2022
Led the raw bar and garde manger stations
Trained 8 cooks on shellfish handling and HACCP logs
Ran Saturday service as acting chef de cuisine
Line Cook, Cape Ann Grill (Gloucester, MA)
Apr 2019 – Jan 2020
Worked grill and fry stations for 200 covers a night
Prepped 40 lb of fresh fish daily
Broke down 30 lb of whole fish a day for the raw bar and specials
Education
A.S. in Culinary Arts, Johnson & Wales University (Sep 2017 – May 2019)
Skills
Culinary: Sauces, fish butchery, garde manger, plating
Kitchen Operations: Expediting, prep lists, par sheets, waste tracking
Food Safety: HACCP logs, shellfish tagging, temperature control
Certifications: ServSafe Manager
How to write a Sous Chef resume
A strong Sous 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
Sous Chef resume FAQ
What should a Sous Chef resume include?
A Sous 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 Sous Chef?
Modern, Compact and Classic work well for Sous Chef roles. They are single-column with standard headings, so applicant tracking systems (ATS) parse them reliably.
How long should a Sous Chef resume be?
One page for most candidates; move to two only if every line is relevant.
Which skills should a Sous Chef put on a resume?
Prioritize the skills named in the job posting. Common ones for Sous Chef roles are Customer service, Sales and upselling, Inventory and merchandising, Point-of-sale systems, Team leadership and Scheduling.
How do I write strong Sous 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."