Line Cook Resume Example
A mid-level line cook in Providence, seven years in, who started on prep at a breakfast and lunch diner and is now the lead line cook on saute at a scratch kitchen.
A fictional resume written by our team. The person, employers and numbers are invented; the tools, licenses and schools are real.
Why it works
- 1
“Line cook with 7 years in diner and scratch kitchens, now lead line cook at a 140-seat restaurant that does about 320 covers on a Saturday. Run saute and grill, keep average ticket time under 14 minutes on the kitchen display and open the line 4 days a week. ServSafe Food Protection Manager.”
The kitchen, the volume, the stations, a speed number and the certification. A chef can see where this cook fits on the line before reading a single bullet.
- 2
“Run saute on a 6-station line in a 140-seat scratch kitchen, about 320 covers on a Saturday”
The station, the size of the line and the volume in one line. 'Cooked food on the line' says none of it.
- 3
“Kept average ticket time under 14 minutes on Friday and Saturday nights in 2025, on the Toast kitchen display reports”
A speed number the kitchen already tracks, so the chef can check it.
- 4
“Rewrote the saute and grill prep lists with par levels by day of the week, cutting protein waste from about 6% to 3% of purchases”
A cost result with a before and after and the change that caused it. Waste is one of the few numbers a line cook can move without a title.
- 5
“Developed 4 specials with the sous chef in 2025, and the braised short rib stayed on the fall menu at about 70 plates a week”
Creative work with a result and shared credit. A chef reads this as someone ready to help write a menu.
- 6
“Prepped for a 90-seat breakfast and lunch diner and moved to the flat-top after 8 months”
A move from prep to the line with the time it took. That is the usual first step up in a kitchen, and the date shows how fast it happened.
How it scored
We ran this example through the same free roast you can use, three times, and kept the middle result. The roast ranks a resume against a typical applicant pile and grades hard: even a resume with a number in nearly every bullet usually lands in the B range.
Copy the text
Use it as a skeleton, then replace every line with your own work. A copied bullet with someone else's numbers is the fastest way to fail an interview question.
Corin Amaral Lead Line Cook, Saute and Grill Providence, RI | corin.amaral@example.com SUMMARY Line cook with 7 years in diner and scratch kitchens, now lead line cook at a 140-seat restaurant that does about 320 covers on a Saturday. Run saute and grill, keep average ticket time under 14 minutes on the kitchen display and open the line 4 days a week. ServSafe Food Protection Manager. EXPERIENCE Line Cook, then Lead Line Cook, Seekonk River Kitchen | Mar 2022 - Present - Run saute on a 6-station line in a 140-seat scratch kitchen, about 320 covers on a Saturday - Kept average ticket time under 14 minutes on Friday and Saturday nights in 2025, on the Toast kitchen display reports - Rewrote the saute and grill prep lists with par levels by day of the week, cutting protein waste from about 6% to 3% of purchases - Open the line 4 days a week, running the line check and temperature logs and giving the servers the 86 list before lunch - Trained 9 new line and prep cooks on station setup, plating specs and how allergy flags print on the ticket - Developed 4 specials with the sous chef in 2025, and the braised short rib stayed on the fall menu at about 70 plates a week Prep Cook, then Line Cook, Elmgrove Diner | Jun 2019 - Feb 2022 - Prepped for a 90-seat breakfast and lunch diner and moved to the flat-top after 8 months - Worked flat-top and fry alone on weekday lunches, about 60 tickets an hour at the peak EDUCATION AND CREDENTIALS ServSafe Food Protection Manager Certification, 2025 ServSafe Allergens, 2025 High school diploma, Central High School, 2018 SKILLS Saute and grill, Flat-top and fry, Protein and fish butchery, Sauces and stocks, Prep lists and par levels, Toast kitchen display, Temperature and cooling logs, Allergen procedures
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