Beware of the ATS (application tracking system)! It is a horror to pass its scrutiny. Since most companies now use the ATS to scan line cook resumes for keywords and phrases that match their job description, you cannot run away from this.

While many employers still give a personal look to the resumes, it is a best practice to build a resume that can be scrutinized by both human and machine.

Here is a machine and human friendly resume sample for lead line cook position:


Lead Line Cook Resume Sample


Wendy Hill

700 California Street ● Lake Charles, LA 56900 ● (000) 258-1201 ● wenhil @ email . com


Professional Summary: 16+ years’ progressive experience in prepping ingredients and preparing dishes in accordance with menu specifications. Qualified to make soups, stocks and sauces along with ensuring correct food temperature at all times. An inborn leader who effectively manages the activities of line cooks and kitchen staff, and oversees food preparation to ensure quality production. Effectively handles maintenance, setup, food production and quality control of all meat, fish, fruits and vegetables. Recognized for enforcing and maintaining food service standards and monitoring plate presentations to ensure quality and consistency.


• Food Preparation• Kitchen Sanitation• Food Production Codes
• Safe Food Handling• Portion Management• Cook Line Restocking
• Food Specifications• Cooking Fundamentals• Equipment Maintenance
• Health Codes• Food Storage/Safety• Appliance Operations

• Introduced a standardized procedure for portion control which resulted in 50% less complaints from restaurant patrons
• Reorganized the food inventory system, which resulted in reducing food wastage costs by 69%
• Implemented preventative maintenance on kitchen appliances, thereby increasing their life by 36%
• Held 12 workshops on safe handling procedures, as part of the induction process of experienced but newly hired line cooks


Lead Line Cook | 11/2011 to Present
Xanterra Resorts, Lake Charles, LA

• Handle food stocking and rotation duties by following set inventory management standards
• Enforce appropriate sanitation practices and compliance with policy and health regulations to minimize food spoilage
• Make soups, stocks and sauces and assist the head chef by cutting, chopping and marinating food items
• Oversee food preparation work and ensure that kitchen staff is working according to set quality standards
• Ascertain that all storage and refrigeration areas are kept clean and sanitized
• Monitor plate presentations to ensure portion control, quality and consistency of orders
• Follow step by step procedures to create dishes such as salads and starters
• Assist head chef with cooking duties by monitoring cooking or baking times

Line Cook | 2/2000 to 11/2011
Fareast Restaurant, Lake Charles, LA

• Assisted chefs in preparing food items ordered by restaurant patron by providing logistical support
• Made soups, sauces and curries according to set recipe standards
• Cut, chopped and marinated meats and ensured that fruits and vegetables were properly diced and stored
• Handled food rotation duties to minimize spoilage and maintained inventories to ensure consistent supply of food items
• Handled cleaning and maintenance of kitchen appliances such as grills, fryers and ovens and ensured that all counters and floors were kept clean and sanitized


ServSafe® Food Handler Certificate – 2000

Associate’s Degree in Culinary Arts – 1999
City Community and Technical College, Lake Charles, LA