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Free resume exampleUpdated September 2026

👨‍🍳 Chef / Cook resume example

A chef resume example built to pass applicant tracking systems and read well to a hiring manager or restaurant owner. It names the exact food safety certifications and kitchen systems employers search for, and turns every task into a measurable result: food cost percentage, team size, or inspection record.

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This example contains 28 of 61 ATS keywords employers use for Chef / Cook roles.

Keywords come from the same dictionary the 22skills ATS checker scores against. Matched terms are shown in green.

Example resume

Fictional example. Name, employers and numbers are invented; the structure and keywords are real.

Camille Foster

Sous Chef · Kitchen Operations & Menu Development

Portland, United States

About

Sous Chef with 7 years of experience in scratch kitchens and catering, leading menu development and recipe costing while supervising line cooks during high-volume service. ServSafe Manager certified with a strong record on HACCP and sanitation standards, and skilled in Toast POS and kitchen display system workflows.

Experience

  • The Rose City Bistro· Sous ChefPortland, OR2022-02 – Present
    • Lead menu development and recipe costing for a seasonal 40-item menu, keeping food cost control at 29% of sales.
    • Supervise kitchen staff supervision and staff training for a team of 10 line cooks during dinner service.
    • Maintain HACCP and sanitation standards across the kitchen, passing every health inspection for 3 years.
    • Manage shift scheduling and vendor relations for produce and protein deliveries, cutting waste 15% through better ordering.
    • Oversee plating and presentation on the line, using Toast POS and a kitchen display system (KDS) to manage ticket flow.
  • Cascadia Catering Co.· Line CookPortland, OR2020-01 – 2022-01
    • Prepared food preparation and cooking techniques for banquets of up to 300 guests, following recipe specs precisely.
    • Practiced knife skills and cross-contamination prevention while prepping proteins and produce for daily events.
    • Tracked inventory management and allergen awareness for custom event menus, flagging substitutions for guests with dietary restrictions.
  • Willamette Diner· Prep CookPortland, OR2019-01 – 2019-12
    • Handled temperature control logs and basic food preparation tasks during my first kitchen job.
    • Learned line cook supervision fundamentals under the head chef and completed a Food Handler Certification during training.

Education

  • Oregon Culinary Institute· Culinary Arts DiplomaCulinary Arts2018-01 – 2018-12

Certifications

  • ServSafe Manager Certification · National Restaurant Association (2022)
  • Food Handler Certification · Oregon Health Authority (2019)
  • Certified Sous Chef (CSC) · American Culinary Federation (2023)

Why this example passes the ATS

  • The summary leads with "ServSafe Manager certified" and names HACCP directly, which is exactly what kitchen managers and ATS filters search for first.
  • Bullets pair a task with a number, such as "keeping food cost control at 29% of sales" and "supervising a team of 10 line cooks", showing both financial and leadership scope.
  • Skills are grouped into culinary technique, kitchen systems, food safety, and leadership so a recruiter can confirm both hands-on and management experience quickly.
  • The POS and kitchen display system appear by name, "Toast POS" and "kitchen display system (KDS)", matching how restaurant-specific job postings are written.
  • The prep cook role still shows a real certification earned, so the full career history reads as steady progress from entry-level to supervisory work.

Chef / Cook ATS keywords in this example

Grouped the way the checker groups them. Green terms appear in the example above; grey ones are in the dictionary but not used here.

Culinary Skills

9/14
  • Menu Development
  • Recipe Costing
  • Food Preparation
  • Knife Skills
  • Plating and Presentation
  • Portion Control
  • Inventory Management
  • Food Cost Control
  • Cooking Techniques
  • Sauce Preparation
  • Baking
  • Grilling
  • Sauteing
  • Braising

Kitchen Operations & Systems

3/10
  • Toast POS
  • Kitchen Display System (KDS)
  • Purchasing
  • Point of Sale (POS) Systems
  • Inventory Management Software
  • Scheduling Software
  • Vendor Ordering Systems
  • Labor Cost Management
  • Recipe Management Software
  • Reservation Systems (OpenTable)

Food Safety & Compliance

6/10
  • HACCP (Hazard Analysis Critical Control Point)
  • Food Handler Certification
  • Sanitation Standards
  • Allergen Awareness
  • Temperature Control
  • Cross-Contamination Prevention
  • ServSafe Certification
  • Health Department Regulations
  • Food Storage Standards
  • OSHA Kitchen Safety

Certifications

2/8
  • ServSafe Manager Certification
  • Certified Sous Chef (CSC)
  • Certified Executive Chef (CEC)
  • Culinary Arts Degree
  • Allergen Awareness Certification
  • Wine and Beverage Certification
  • Nutrition Certification
  • Food Protection Manager Certification

Leadership & Team Management

5/10
  • Kitchen Staff Supervision
  • Staff Training
  • Shift Scheduling
  • Vendor Relations
  • Line Cook Supervision
  • Menu Costing
  • Team Leadership
  • Performance Management
  • Cross-Training
  • Conflict Resolution

Soft Skills

3/9
  • Time Management
  • Creativity
  • Communication
  • Attention to Detail
  • Multitasking
  • Stress Management
  • Physical Stamina
  • Adaptability
  • Teamwork

How to adapt this example to your own experience

  1. 1Swap in the certifications you actually hold, such as Certified Executive Chef (CEC) or an allergen awareness certification, in place of Certified Sous Chef (CSC).
  2. 2Keep the current role longest with four to five bullets, and shrink older roles to two or three bullets that still include a number.
  3. 3Quantify whatever you can measure: food cost percentage, team size supervised, covers served, or waste reduction.
  4. 4Name your kitchen's POS or kitchen display system directly if you know it, since restaurant ATS filters often search for the exact system.
  5. 5List only the food safety certifications you currently hold; renew ServSafe or a food handler card before listing it as current.

Questions about the Chef / Cook resume

How long should a chef resume be?

One page covers most cooks and chefs with up to about ten years of experience. Lead with your certification and strongest kitchen numbers, since a hiring manager skims quickly during a busy hiring season.

Should I list ServSafe or HACCP by name?

Yes. Naming ServSafe Manager Certification or HACCP directly matches exactly what applicant tracking systems and kitchen managers search for in food safety compliance.

What if I have only worked as a line cook, not a chef?

List your line cook experience with the specific techniques, stations, and volume you handled. The same food safety and culinary skill keywords apply at every level of the kitchen.

Do I need to include food cost percentage if I was not in charge of ordering?

Only include numbers you can speak to confidently in an interview. If you were not responsible for food cost, focus instead on volume, team size, or menu items you developed.

Next steps for your Chef / Cook resume

Check your resume against a Chef / Cook job description

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All Chef / Cook ATS keywords

The full dictionary by category, with tips on where to place each term.

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