Line Cook Resume Skills That Get You Hired Fast
Station Mastery, Kitchen Techniques & What Chefs Actually Look For
432,200 cook positions open annually, but kitchen managers often fill roles within days. Your resume has one shot to prove you can handle the heat. The difference between a callback and the trash? Showing exactly which stations you've worked, what volume you've handled, and the specific techniques you've mastered.
What Skills Should a Line Cook Put on a Resume?
This guide covers the exact skills that land line cook jobs, from grill and sauté proficiency to food safety certifications. Copy-ready resume bullets for prep cooks moving up, experienced line cooks seeking better kitchens, and anyone looking to break into professional cooking.
Kitchen Industry Growth
Line Cook Skills by Experience Level
Entry-level to senior: what to include at each career stage
Entry Level / Prep Cook (0-1 years)
Master fundamentals: knife skills, food safety, and basic cooking techniques. Work your way onto the line.
- 1Basic knife skills: dicing, slicing, chopping safely
- 2Food safety and sanitation (ServSafe preferred)
- 3Mise en place organization and labeling
- 4Following recipes exactly as written
- 5FIFO and proper food storage
- 6Basic cooking methods: blanching, roasting, simmering
- 7Kitchen cleaning and station breakdown
- 8Working cleanly and staying organized under pressure
Experienced Line Cook (2-4 years)
Own one or more stations confidently. Handle rush periods and train newer cooks.
- 1Mastery of at least one station (grill, sauté, or fry)
- 2Cross-training on multiple stations
- 3Consistent execution under high volume
- 4Timing coordination with other stations
- 5Training and supporting newer cooks
- 6Inventory awareness and waste reduction
- 7Recipe modification and scaling
- 8Professional communication during service
Senior Line Cook / Lead Cook (5+ years)
Run the line when chef is away. Mentor team and maintain standards across all stations.
- 1Running multiple stations simultaneously
- 2Line supervision and delegation
- 3Quality control across all dishes
- 4Menu development input and specials creation
- 5Ordering and vendor communication
- 6Training program development
- 7Food cost management and portion control
- 8Conflict resolution and team leadership
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Hard Skills for Line Cook Resumes
Technical skills with resume examples and ATS keywords
💡 Tip:Specify types of proteins and volume. Getting steaks perfectly medium-rare during a 200-cover dinner service is impressive.
💡 Tip:Sauté is often the most demanding station. Show you can handle multiple pans and timing simultaneously.
💡 Tip:Show volume and consistency. Proper oil temperature management prevents soggy food and extends oil life.
💡 Tip:Speed and consistency matter equally. Mention prep volumes and specific cuts you've mastered.
💡 Tip:List certifications with expiration dates. Show you understand the why, not just the rules.
💡 Tip:Fine dining emphasizes presentation more than casual. Tailor this based on your target restaurant.
💡 Tip:Consistency is what separates professional cooks from home cooks. Show you can replicate dishes exactly.
💡 Tip:Name specific equipment brands if memorable (Rational, Alto-Shaam). Show you can handle commercial-grade tools.
💡 Tip:Food cost impacts profitability directly. Show you understand and contribute to cost control.
💡 Tip:Communication keeps the line running. Show you can coordinate with expo and other stations.
Need stronger action verbs? Browse our Action Verbs Library for powerful words that make your achievements stand out.
Soft Skills Every Line Cook Needs
Interpersonal abilities that strengthen your resume
💡 Tip:Show you can maintain quality when tickets are flying. Rush hours test every cook.
💡 Tip:Show coordination with other cooks, servers, and management. Kitchen success is collective.
💡 Tip:Show consistency in portioning, plating, and following specifications exactly.
💡 Tip:Show you can handle long shifts on your feet in hot, demanding conditions.
💡 Tip:Show you handle the unexpected: equipment failures, 86'd items, sudden rushes.
💡 Tip:Show willingness to learn, accept feedback, and improve continuously.
Writing your professional summary? Our AI Resume Summary Generator creates compelling summaries that highlight your key skills.
ATS Optimization for Line Cook Resumes
- Name specific stations: 'grill station', 'sauté station', 'fry station' rather than just 'cooking'
- Include volume metrics: '200+ covers', '80 entrées per hour', '300-seat restaurant'
- List cuisine types: 'Italian', 'French', 'American', 'Asian fusion', 'fine dining', 'casual'
- Add certifications with dates: 'ServSafe Food Handler (expires 2027)'
- Use industry terms: 'mise en place', 'ticket times', 'expo', 'fire', '86'd'
- Mention restaurant names and types if impressive or relevant to target position
Resume Mistakes Line Cooks Should Avoid
Common errors that get skills sections rejected
Writing 'Cooked food' without station or technique specifics
Every cook cooks food. This tells the chef nothing about your skills, experience, or what stations you can handle.
Be specific: 'Worked grill station cooking 50+ steaks nightly to precise temperature specifications'
Omitting volume and capacity metrics
A 50-seat café differs vastly from a 300-seat high-volume restaurant. Chefs need to know you can handle their pace.
Add numbers: '200-cover service', '80 entrées per hour', '300-seat fine dining'
Not listing food safety certifications
ServSafe and food handler cards are often required by law. Missing them suggests you're not ready to work.
Include: 'ServSafe Food Handler Certified (expires 2027)' or 'State Food Handler Card'
Ignoring cuisine type and restaurant style
Italian fine dining skills differ from fast-casual American. Chefs look for relevant experience.
Specify: 'French fine dining', 'high-volume Italian', 'farm-to-table contemporary American'
Focusing only on cooking, not teamwork
Kitchens are team environments. A talented cook who can't communicate or collaborate disrupts service.
Show collaboration: 'Coordinated timing with sauté and grill stations for synchronized plating'
Leaving out progression and growth
Moving from prep to line to lead shows ambition and capability. Static roles suggest ceiling.
Show advancement: 'Promoted from prep cook to grill station within 6 months'
Generic descriptions without achievements
'Prepared food for customers' could describe anyone. What did YOU accomplish?
Add impact: 'Reduced food waste 25% through better prep planning and proper storage'
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ATS Keywords for Line Cook Resumes
Terms that help your resume pass applicant tracking systems
ATS Keywords
Click to copy • Include these naturally in your resume
| Category | Recommended Keywords |
|---|---|
| Station Skills | |
| Cooking Techniques | |
| Food Preparation | |
| Food Safety | |
| Operations | |
| Soft Skills |
Line Cook Resume Bullets You Can Copy
Achievement statements tailored to your experience
- Managed grill station during 200+ cover dinner services, maintaining consistent doneness across proteins
- Worked high-volume sauté station handling 6+ pans simultaneously with precise timing
- Completed daily prep including 50+ lbs of vegetables with consistent knife cuts
- Maintained ServSafe certification and 100% compliance with health department standards
- Reduced ticket times by 20% through improved station organization and mise en place
- Executed 30+ menu items with exact consistency following standardized recipes
- Coordinated with 5-person kitchen team, calling out times and supporting other stations
- Operated commercial kitchen equipment including convection ovens, steamers, and slicers
- Maintained FIFO rotation and proper labeling, reducing spoilage waste by 30%
- Passed all health inspections with zero critical violations during 3-year tenure
- Trained 4 new line cooks on station procedures, recipes, and safety protocols
- Handled weekend rushes averaging 300 covers while keeping ticket times under 15 minutes
Want personalized bullets? Our AI Bullet Generator creates achievement-focused bullets tailored to your experience.
Best Certifications for Line Cooks
Credentials that boost your hiring chances
ServSafe Food Handler
National Restaurant Association
Basic food safety certification covering hygiene, cross-contamination, and temperature control. Often required by state law for food handlers.
ServSafe Food Protection Manager
National Restaurant Association
Advanced certification for supervisory roles. Covers food safety management, HACCP principles, and regulatory compliance. Valid for 5 years.
State Food Handler Card
RequiredState/County Health Department
Required in most states within 30 days of hire. Requirements and validity periods vary by state. Often available online.
HACCP Certification
Various providers
Hazard Analysis Critical Control Points certification. Valuable for food manufacturing, catering, and institutional cooking positions.
Culinary Arts Certificate/Degree
Culinary schools
Formal culinary education from accredited programs. Not required but provides foundation. CIA, Johnson & Wales, and Le Cordon Bleu are well-known.
Line Cook Resume Skills FAQ
Focus on transferable skills: food handling from home cooking, customer service from other jobs, ability to work under pressure, physical stamina. Get ServSafe or food handler certification before applying. Mention culinary school, cooking classes, or relevant coursework. Emphasize willingness to learn and work hard.
Requirements vary by state and employer. Most states require at least a Food Handler Card. ServSafe Food Handler certification is widely recognized and often preferred or required. Some fine dining positions may want ServSafe Manager certification. Getting certified before applying gives you an advantage.
Prep cooks handle behind-the-scenes preparation: chopping vegetables, portioning ingredients, making sauces. Line cooks work on the hot line during service, cooking and plating dishes to order. Many cooks start in prep and advance to the line as they develop speed and technique.
Master your prep duties with speed and consistency. Learn the line by observing and asking questions. Offer to help on stations during slow periods. Get cross-trained when opportunities arise. Show reliability, speed, and ability to handle pressure. Most promotions happen within 6-12 months for dedicated cooks.
According to BLS data, average line cook salary is $34,360-$37,730 annually ($16-18/hour). Higher-volume restaurants and fine dining pay more. Geographic location matters: Washington DC, California, and Massachusetts pay above average. Experience, certifications, and station mastery all impact earnings.
Core stations include: Grill (steaks, burgers, grilled proteins), Sauté (pan-cooked items, sauces), Fry (fried items), and Prep (mise en place, basic preparations). Fine dining adds: Garde Manger (cold items, salads), Pastry, and specialized positions. Versatility across stations increases your value.
Essential. Speed, consistency, and safety in cutting are foundational skills. You'll prep vegetables, portion proteins, and perform basic butchery. Poor knife skills slow down prep, create inconsistent dishes, and risk injury. Practice basic cuts: dice, julienne, brunoise, chiffonade.
Yes, if you attended. List the program, school name, and graduation year. However, many successful cooks learn on the job. If you don't have formal training, emphasize hands-on experience, stations worked, and techniques mastered. Skills and work ethic matter more than credentials in most kitchens.
Clean, pressed chef coat or clean casual clothes. Many interviews include a cooking test, so bring your own knife roll if you have one. Closed-toe non-slip shoes. Clean appearance and good hygiene matter, as you'll be handling food. Being prepared for a stage (working interview) shows professionalism.
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