Lead Line Cook Resume Samples

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Lead Line Cooks, or just "Line Cooks," are responsible for prepping ingredients and putting together dishes according to restaurant specifications. Responsibilities included on sample resumes of Lead Line Cooks include preparing meals for restaurants, banquets, and tastings; making soups, stocks, and sauces; and making sure foods are held at correct temperatures. Employers are looking for more Lead Line Cooks who are able to list two and four year degrees in a culinary program on their resumes.

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1

Lead Line Cook

  • Conduct daily inventory and orders from the SECR Warehouse for all food outlets
  • Organized and labeled all cooler, dry and freezer storage areas
  • Receive daily orders from SECR Warehouse for all food outlets
  • Developed, resourced, and executed weekly brunch menus for approximately 300 costumers
  • Trained, lead and mentored six line cooks and three prep cooks
Candidate Info
4
years in
workforce
4
years
at this job
AS
Culinary Arts
2

Lead Line Cook

Prepared food for up to 100 VIP guests/Chancellor plated dinners.

  • Supervised 3 cooks to ensure high quality food production for VIP guests.
  • Weekly scheduled all cooks, ordered all food that was need for upcoming events.
  • Initiated and wrote preparation lists to ensure organized food production.
  • Responsible for all catering for the Athletic Department of Denver University (Ritchie Center)
Candidate Info
7
years in
workforce
10
months
at this job
3

Lead Line Cook

Responsible for the preparation of several menu items while plating a majority of all preparations

  • Communicated effectively to ensure timely preparation of orders
  • Maintained an exceptionally clean and organized station
  • Improved recipes and made minor operational corrections
  • Feature and Soup Du Jour creation
Candidate Info
16
years in
workforce
9
months
at this job
AAS
Communications
BS
Hospitality Management And Entrepreneurship
4

Lead Line Cook

Provided guidance and support to all kitchen staff

  • Ensure that all food served is arranged properly and meet quality standards
  • Ensure all kitchen work is completed within timelines
  • Maintain hygiene standards of kitchen and equipment
  • Ensured food preparation procedures for quality, uniformity and accurateness
  • Directed and instructed kitchen personnel in there individual tasks
Candidate Info
7
years in
workforce
3
years
at this job
5

Lead Line Cook & Banquet Chef

Led service hotline for breakfast, lunch, and dinner services.

  • Managed kitchen staff of five people
  • Ensured on-time execution of 20 banquets per week with average service of 100 guests
  • Oversaw menu development from appetizers to desserts
  • Maintained health departments standards for both dry storage and kitchen
  • Implemented inventory controls to minimize cost while maintaining quality
  • Ran kitchen in Executive Chef's absence
Candidate Info
5
years in
workforce
3
years
at this job
6

Lead Line Cook, Assistant Manager, General Manager

An up-scale sports bar, Avg. weekly sales $45,000 w/ 70% food, 60+ employees under my management, 450 person building capacity)

  • Multiple store openings, and store organization
  • Monitor FOH and BOH for quality, consistency, efficiency, and safe execution
  • Promote guest satisfaction with 100% table touches to ensure return business
  • Keeping labor at 15.5% while being FULLY staffed
  • Wrote company policy with secret shopper server testing
  • Organized 150 person private parties, wrote, prepped and costed out menus for those parties
Candidate Info
9
years in
workforce
6
years
at this job
7

Lead Line Cook

Contributed to the development of new recipes for the lunch and dinner menus.

  • Coordinated with Lead Chef in conducting daily inventory and organizing restaurant, including prep list and cleaning procedures.
  • Contributed to the upstart and development of the restaurant.
  • Assisted in the training of new staff.
  • Properly plated entrees to insure a skillful appearance.
Candidate Info
8
years in
workforce
5
years
at this job
HS
High School Diploma
8

Uele-lead Line Cook

Managed kitchen staff on behalf of the Executive Chef by recruiting, orienting, training, assigning, and supervising production

  • Estimated purchasing needs, set standards for quality and quantity, minimize waste by using prep sheets, and train new kitchen staff
  • Handled the tasks of managing and assisting kitchen staff in producing food for banquets, catered events and dining areas
  • Responsible for assisting executive chef in coordinating and creating special food items as assigned
  • Instructed staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area
  • Provided support in areas of receiving and stocking food products and items
Candidate Info
4
years in
workforce
1
year
at this job
9

Lead Line Cook

Help and execute planning of monthly inventory for all required raw materials and other resources

  • Distribute and ensure all tasks are completed in a timely manner by subordinates
  • Motivate subordinates consistently for achieving quality and sanitation goals
  • Preparing innovative themes for presentation of the dishes
  • Help in preparing all banquet menu items and ensure deadlines met
  • Fabricates both meat and fish for service to chef's standards
  • Detailed and organized with ensuring proper ordering of items weekly
Candidate Info
5
years in
workforce
5
years
at this job
Culinary Arts
10

Lead Line Cook

Cooked a full menu made to order during fast paced lunch and dinner services

  • Provides support to other team members by prepping items for next shift
  • Proficient in safe operating & cleaning procedures of commercial food service equipment
  • Trained and supervised new employees to work the hot and cold lines
  • Maintained a safe and sanitary environment with regular cleaning schedules
Candidate Info
7
years in
workforce
3
years
at this job
Liberal Studies
Art & Design

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