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Line Cook resume example

Written by the Bespree Team. Updated September 22, 2026.

This example suits line cooks, prep cooks, grill and saute cooks, and kitchen staff moving up from dish or prep.

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Best fit for

Use this pattern if you are applying for similar roles.

- line cooks

- prep cooks

- grill and saute cooks

- kitchen team members

Top skills to highlight

These are the strongest recurring signals for this role family.

Saute stationGrill and fry stationsMise en placeTicket timesKnife skillsFood safety logsPrep lists and par levelsKitchen communication

Sample summary

Use the structure, not the exact wording.

Line cook with over 5 years on saute, grill, and fry stations in kitchens running 200 to 300 covers a service. Works from a written prep list, holds ticket times through the dinner rush, and keeps temperature and labeling logs current every shift.

Why this example works

- The summary quickly signals relevant experience and hiring value.

- The bullets focus on outcomes and clear execution instead of vague task lists.

- The skills align with the language employers commonly use in job descriptions.

Sample experience bullets

Keep your own bullets specific, measurable, and role-relevant.

- Worked the saute station through 200 to 300 covers a dinner service and plated 90 to 120 entrees a night without a second cook.

- Held ticket times at eight to ten minutes on entrees by firing in order and calling the pass back to expo.

- Wrote and worked the station prep list each morning, including stocks, sauces, and portioning for the night's projected covers.

- Kept cooling, holding, and labeling logs current and pulled product that failed a temperature check before service started.

Common mistakes

- Listing stations you have touched without saying which ones you can run alone on a busy service.

- Leaving out covers per service, so a chef cannot tell whether your pace matches their kitchen.

- Describing cooking in general terms and skipping prep, par levels, and ordering, which is most of the week.

- Omitting food safety work such as temperature logs, cooling procedures, and labeling, which a health inspection depends on.

Full sample resume

A complete fictional resume for this role, written to be read end to end and then rebuilt around your own history.

Hugo Lindqvist

Line Cook, Saute and Grill Stations

Minneapolis, MN | hugo.lindqvist@example.com

Professional summary

Line cook with over 5 years on saute, grill, and fry stations in kitchens running 200 to 300 covers a service. Works from a written prep list, holds ticket times through the dinner rush, and keeps temperature and labeling logs current every shift.

Experience

Line Cook

Scratch kitchen restaurant (220 seats, dinner service) · Minneapolis, MN · 2023 to Present

  • Worked the saute station through 200 to 300 covers a dinner service and plated 90 to 120 entrees a night without a second cook.
  • Held ticket times at eight to ten minutes on entrees by firing in order and calling the pass back to expo.
  • Wrote and worked the station prep list each morning, including stocks, sauces, and portioning for the night's projected covers.
  • Kept cooling, holding, and labeling logs current and pulled product that failed a temperature check before service started.
Line Cook, Grill and Fry

High-volume brewpub kitchen · Minneapolis, MN · 2021 to 2023

  • Cooked the grill and fry stations on Friday and Saturday services running 320 to 380 covers.
  • Fired burgers and steaks to four temperature calls at once without sending a plate back on most services.
  • Broke down and portioned about 90 pounds of protein a week and logged every batch with a use-by date.
  • Trained two new cooks on the fry station and the closing checklist so the kitchen shut down clean by midnight.
Prep Cook

Cafe and bakery (breakfast and lunch) · Saint Paul, MN · 2019 to 2021

  • Worked a five-hour morning prep block and finished the full list before the kitchen opened at eleven.
  • Made stocks, dressings, and soups in 20-quart batches and cooled them to procedure before storage.
  • Counted walk-in par levels on two mornings a week and wrote the order list for the kitchen manager.
  • Set up the sandwich station for a 60 to 80 cover lunch and restocked it between rushes.

Education

  • Culinary arts certificate, community college | 2021
  • High school diploma | 2019

Certifications

  • Food handler card, current
  • Allergen awareness training | 2024

Skills

Saute station · Grill and fry stations · Mise en place · Ticket times · Knife skills · Food safety logs · Prep lists and par levels · Kitchen communication

Fictional sample. The person, employers, dates and results were written for this page and do not describe a real applicant or a Bespree customer.

Recommended template

Clean Simple. This design fits the sample above. You can change the design at any time in the builder.

Design: Clean Simple. The sample above, drawn on screen.This is a screen rendering, not the downloaded PDF or Word file.
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How to adapt this sample

  • Say which stations you can run alone and which you have only covered. A chef reads that line first, because it decides where you slot on the board. Name saute, grill, fry, garde manger, pantry, or pastry by station rather than writing that you cooked, and add how many services you ran each one unsupervised.
  • Replace the cover counts with yours and give the service, not the day: 300 covers spread over lunch and dinner is a different kitchen from 300 at dinner alone. If you never saw the numbers, say the seat count, the number of cooks on the line with you, and the longest ticket rail you worked through.
  • Keep the prep side of the job on the page. Chefs hire for the morning as much as the rush, so write what you broke down, the stocks and sauces you made, the par levels you kept, and whether you ordered or counted inventory. A cook who can build a prep list is harder to replace than one who only plates.
  • Put your food handler card and any allergen or safety training in one block with the year, and keep one bullet about temperature logs, cooling, labeling, and rotation. If you are moving up from dish or prep, lead with the stations you already cover on short notice and the shifts you can work, including weekends and holidays.

Turn this example into your own draft

Use the same role structure, then rewrite it around your real work history in Bespree.

Start your resumeBrowse resume templatesInterview prepBrowse jobsLine Cook salary

Line Cook resume FAQ

A short summary, your station history, and recent kitchen experience with bullets a chef can check: covers per service, ticket times, and what you prepped. Keep it to one page. Name the kitchen format on every entry, whether that was scratch cooking, banquet, quick service, or institutional, because the pace and the skill set differ. Give each position an employer descriptor, a location, and dates, and put your food handler card and any allergen training in one block. Finish with the shifts you can work, since nights, weekends, and holidays are most of the schedule in a kitchen.

Station skills first: saute, grill, fry, garde manger, pantry, or pastry, named individually rather than folded into a claim that you cooked everything. Add knife skills, butchery or fish fabrication if you have it, sauce and stock work, batch cooking, and portioning. Then the parts that keep a kitchen legal and solvent: temperature logs, cooling and labeling, rotation, par levels, and ordering. Keep the communication skills too, because calling out, firing in order, and working with expo is what separates a cook who holds the line from one who falls behind on a Friday.

Use standard headings, a single column, no images or text boxes, and export as PDF or Word. Larger restaurant groups and hotel kitchens run applications through software before a chef sees them, so keep one job per block with the employer descriptor, location, and dates on their own line. Write station names in full rather than shorthand, give cover counts as digits with their period, and avoid tables that reorder your history during parsing. Reuse the posting's wording where it genuinely matches your experience, and open the exported file to confirm it contains selectable text instead of a flat image.

Yes. You start from an empty resume in the recommended design, not from a copy of this page: none of the fictional kitchens, dates, or cover counts on it are written into your document. Enter your own stations, employers, and shifts, and the AI suggestions will offer wording for each bullet, which you can accept, edit, or ignore line by line so the voice stays yours. Export to PDF or Word for free when the page reads the way you want, and change the design or page size later without rewriting a single bullet.

Split your stations into the ones you can run alone on a full service and the ones you have covered. Write the first group in the summary and the second in the bullets, and say how many services you ran each one unsupervised. Then anchor the pace: covers per service rather than per day, how many cooks were on the line with you, and the ticket time the kitchen held. If nobody counted covers, give the seat count and the turns, or describe the busiest service you worked and what your station sent. A chef reads those two things, stations and pace, before anything else on the page.

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