Line Cook resume example

Line Cook resume example from New Orleans: grill and fry on 180 to 250 covers, tickets under 12 minutes, all four hot stations learned and less fry waste.

Cover letter for this role

Andre Thibodeaux

Line Cook | Grill, Fry and Sauté | High-Volume Seafood Kitchen

New Orleans, LA2 years of experience

Summary

Line cook with 2 years in busy New Orleans kitchens. Works grill, fry and sauté on nights of up to 250 covers, keeps ticket times under 12 minutes and leaves a clean, stocked station for the next shift. Culinary certificate from Delgado and ServSafe certified.

Experience

Line CookMar 2025 - Present

Carrollton Oyster House

  • Run the grill or fry station on dinner services of 180 to 250 covers, 5 nights a week.
  • Average ticket time on my station is under 12 minutes on Friday and Saturday nights.
  • Trained on all 4 hot stations within 6 months and now cover sauté when the lead is out.
  • Cut fry station waste by prepping batters and dredges to par levels instead of full batches, saving the kitchen roughly $150 a week.
  • Passed every weekly station check from the sous chef for temperatures, labeling and sanitation.
Prep CookOct 2024 - Feb 2025

Bywater Bistro

  • Prepped proteins, sauces and vegetables for a 90-seat restaurant, including 40 lb of shrimp and 20 qt of stocks a day.
  • Followed recipes and par sheets with consistent results, and was moved up to cover the line on brunch after 3 months.
  • Kept the walk-in organized with FIFO rotation and date labels.

Skills

  • Grill Station
  • Fry Station
  • Sauté
  • Knife Skills
  • Seafood Preparation
  • Prep to Par Levels
  • Food Safety and Sanitation
  • FIFO and Labeling
  • Working Under Pressure
  • Team Communication

Certifications

  • ServSafe Food Handler
  • Louisiana Responsible Vendor Card

Education

Culinary Arts Certificate, Delgado Community College, 2024

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What hiring managers check first

Stations you can run

Chefs want to know exactly where you can work. List every station you have run alone.

Volume

Covers per night tell a chef whether you can handle their rush.

Speed and consistency

Ticket times, station checks and consistent plates show you are reliable on the line.

Food safety

A current ServSafe or food handler card is often required before your first shift.

Keywords the applicant tracking system matches

  • Line Cook
  • Grill Cook
  • Fry Cook
  • Sauté
  • High-Volume
  • Food Safety
  • ServSafe
  • Prep
  • Knife Skills
  • Ticket Times
  • Sanitation
  • Seafood

Use the ones that are true of you, in the words the posting uses.

Mistakes to avoid

  1. A resume that is too long

    Kitchen managers skim fast. Keep it to one page with the most relevant jobs.

  2. Leaving out availability

    Nights, weekends and holidays matter. Mention your availability in the cover letter.

  3. Skipping prep and support roles

    Prep and dish jobs show you know how a kitchen runs. Include them if you are early in your career.

Questions

Do line cooks need a resume?
Many restaurants hire through a quick application and a stage, but a short resume helps you stand out, especially at busier or more established kitchens.
What is a stage?
A stage is a trial shift in the kitchen. The chef watches how you work, move and communicate. Bring your knives and non-slip shoes.
Do I need culinary school?
No. Many strong line cooks learn on the job. A culinary certificate helps but kitchen experience matters most.

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