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Line Cook resume

What the hiring manager reads first

All roles Hospitality and food service Reading notes, not rules

Summary

A general manager or chef usually looks first for the volume handled, the station or role, and documented results.

Also posted as: cook, prep cook, grill cook, kitchen staff, short order cook.

See a sample applicationNot taking applications yet.

Read first

  1. Stations worked
  2. Volume in covers
  3. Speed and consistency
  4. Food safety certification

One line, before and after

  • Original: Ran the grill station on weekends, up to 400 covers a night. ServSafe certified.Suggested: Ran the weekend grill station at up to 400 covers a night; ServSafe certified.
Why this changedTightened; volume and certification stay visible. Every figure in the rewrite is in the original line; nothing is added.

Section order

  1. Summary
  2. Experience
  3. Skills
  4. Certifications

Where your resume has these sections. A section your resume does not have is not added.

Mistakes that cost interviews

  • Leaving out volume
  • Adjectives in place of volume
  • Team results written as personal ones

Evidence that counts in hospitality and food service

  • Covers, guests or rooms handled
  • Food cost, labor and sales results as documented
  • Guest scores and reviews
  • Team size and training
  • Food safety certification as written

Use what your resume already shows. A line without a number can still be strong when it says clearly what you did and where.

Chef, Restaurant Manager, Hotel Front Desk Agent, Event Planner, Restaurant Server, Bartender, and all 150 roles.

These are common reading conventions drawn from hiring guides and career services, not rules every employer follows.