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0-5 years of experience
- 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
0-5 years of experience
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)
0-5 years of experience
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
0-5 years of experience
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
0-5 years of experience
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
6-10 years of experience
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
0-5 years of experience
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.
0-5 years of experience
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
0-5 years of experience
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
0-5 years of experience
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
0-5 years of experience
Responsible for developing and executing all Garde Manager menu items
- Trained new kitchen staff to company standards of excellence
- Hosted weekly 7 course tastings and wine parings
- Trained In Pastry/ as well as running hot line 5 days a week
- Maintained and instructed how to properly handle, prepare and preserve live seafood
0-5 years of experience
- Prepare meals in a high volume kitchen with exceptional quality, emphasizing details, precision, and presentation
- Coordinated with Executive Chef in conducting daily inventory and organizing kitchen, including creating prep-list and cleaning procedures
- Led pre-meal shift meetings that addressed staff questions and prepared for an accurately run kitchen
0-5 years of experience
- Performed all necessary opening and closing duties to ensure efficient operation
- Restocked kitchen supplies, rotated food, and wrote the time and date on food containers
- Ensured and maintained supply inventory including accepting of new inventory
6-10 years of experience
Was in charge of opening/stocking the line as well as completing various prep for the cold/hot lines, break room employee meals, and all banquets as needed.
- Prepared daily deli trays for on-course front and back of the house.
- Worked breakfast and lunch as well as the occasional dinner or banquets as needed.
- Read tickets, communicated to teammates and chef on duty.
- Completed all closing and cleaning responsibilities as needed.
- Trained new employees.
- Participated in the TPC Top Chef Competitions.
- Created daily specials.
- Was responsible for inventory of certain items and the stocking/organization of the storage rooms.
0-5 years of experience
Oversee and maintain the preparation, cooking and presentation of several stations including Pantry and Dessert
- Communicate and directs with Sous Chef on daily tasks and creation of ongoing menu specials that culinary team is assigned to for the day
- Manage a organized and comfortable working station at all times including within a high-pressure environment
- Ensure clean and safe work station including all aspects of the kitchen are in line with health code standards
- Assess available food supply to establish adequate amounts needed for all members of shift, while also creating supply orders used for weekly service
- Appropriately delegate and assist in all tasks required within the station
0-5 years of experience
Responsible for cooking entrees, side-dishes, and starters for dinners and banquette events.
- Maintained high levels of sanitary practices.
- Conducted employee training.
- Established consistent station map designs.
- Daily specials, daily inventory
0-5 years of experience
Worked all stations for both hot line and cold line.
- Closed and helped reopen P2O5 including recipe designs, training new employees and menu tastings.
- Helped with the main line, room service food orders, banquet events and assisting other kitchens.
- Responsible with creating the catch of the day special everyday.
- Safe Staff certification
- In charge of success for the team by making plates elegant and presentable, food is properly prepared and good kitchen communication.
0-5 years of experience
Consistently prepared 100+ entrees to guests per shift
- Created recipes for menu items and daily specials
- Demonstrated proper ServSafe techniques and strict health code practices
- Interacted with customers daily through dining room presentations
6-10 years of experience
First Cook
- Created lunch and dinner menus
- Prepped and prepared food for large quantities
- Instructed staff on preparation of food
- Organized buffets
- Coordinated banquet events
- Maintained inventory control
- Scheduled preventive equipment maintenance
- Assisted with shipping and receiving food orders
6-10 years of experience
Centralized Kitchen working the Line as well as banquet preparation and execution of platting for banquets for up to 300 people
- Kitchen Line, cold foods preparation of appetizers, salads, dressings and fried foods
- Kitchen Line Pastry, prepare and plate deserts and garnishes
- Kitchen Hot Line, Appetizers, Hot Entrées, plating execution.
- Menu Planning, Costing, placement designing, verbiage
0-5 years of experience
Supervised line cooks.
- Prepared all food items in a hygienic and timely manner.
- Set up location in line with restaurant guidelines.
- Cleaned and maintain station.
- Assisted with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas.
- Followed recipes, piece controls and presentation specifications as set by the restaurant management.
- Restocked all items as required throughout shift.
- Performed extra responsibilities as requested by the Chef or Kitchen Manager.
0-5 years of experience
- Managed a small team of 4 cooks.
- Ensured highest quality of culinary services was provided to all members.
- Planned, disturbed and executed daily tasks.
- Provided training and motivation to new team members
- Utilized proper techniques and maintained proper temperature when inspecting, handling, preparing, serving, and storing a variety of food items
- Followed and upheld all food and physical safety rules
- Used proper methods of waste disposal.
0-5 years of experience
Cooks in a fast-paced environment while adhering to proper health department regulations
- Working grill, sauté, and pantry
- Oversees the boh when the chef is not on shift
- Ensure all prep is done in a timely manner and up to standard
- Checking quality of product and verifying staff is using fifo
- Communicating with foh managers on a regular basis discussing any issues regarding to food, cooks, and server errors
6-10 years of experience
- Manage kitchen productivity and performance on certain days
- Maintain clean workstation, stock and receive inventory, prep food, and cook food to order.
- Oversaw the opening and closing of the kitchen while fostering an amiable work environment
- Fulfilled requests for off menu items
- Assisted in the adjustment of recipes
- Trained colleagues in proper food preparation techniques
0-5 years of experience
Prepare foods for U.S.D.A Executive Dining Room and Whitten Building Cafeteria 10K weekly revenue.
- Keep extensive temperature logs for hot and cold food items.
- Handle customers’ questions, concerns and recommendations.
- Assist and collaborate with Sous Chef on weekly menus.
- Provide garnishments on all prepared foods.
- Lead cook for hot and cold food preparation for cafeteria and Executive Dining Room.
0-5 years of experience
Employee of the Month, Culinary Team of the Year
- Responsible for product preparation and presentation.
- Gain training under supervision of supervisor.
- Did various other duties related to chef assistant.
- Ability to use Food Service equipment
- Ability to serve food from steam tables or other utensils efficiently
- Ability to assists in keeping the kitchen in a safe, clean, and orderly condition at all times
0-5 years of experience
Prepare large scale buffets of multiple styles of cuisine while providing visually appealing meals with great flavor (10-250 people).
- Send out all orders with reasonable ticket times (12 minutes or less per course).
- Prepare all orders consistent to menu specifications or customer modifications.
- Ensure meats are cooked to proper internal temperature or to customer specification regarding steaks.
- Prep ingredients/dishes for catered events and Bistro line work.
0-5 years of experience
Coordinated production of food
- Managed staffing workflow
- Kept inventory of stock and supplies
- Collaborated with upper-management to maintain a positive work environment
6-10 years of experience
Have worked weddings, corporate meetings, and other functions preparing and plating food up to 600 people
- Can work all stations on the line; grill, sauté, Garde manger
- Responsible for fabricating a variety of seafood, meats, and poultry and making sure they are portioned properly
- Partake and excel in making a wide range of house-made desserts, pizzas, dressing, etc.
- Worked a variety of banquet stations that included omelets, carving, grill, and pasta stations
- Responsible for maintaining and establishing daily prep lists for assigned station to effectively execute menu production.
- Able read and interpret recipes for service to accomplish daily food production
- Organize and maintain kitchen to Hilton Hotel standards
0-5 years of experience
Managed daily production by checking pars, creating prep lists, and delegating projects to subordinates
- Inventoried and requisitioned foods based on production needs
- Expedited nightly dinner service and successfully controlled the flow of the restaurant by meeting corporate service standards in terms of ticket times and product quality
- Took over sous chef’s responsibilities in his absence (at least two times per week)
0-5 years of experience
Maintain food costs and created menu items.
- Took Inventory of all food items. Ordered necessary Produce, Dairy and Proteins.
- Prepared and cooked for a very busy bar / lounge.
- Produced first, second and third course meals and desserts. All stations.
- Catered weddings, business parties, meetings and large events.
0-5 years of experience
Seasoned and cooked food according to recipes and personal judgment and experience.
- Took orders from customers and cooked foods requiring short preparation times, according to customer requirements.
- Cleaned food preparation equipment, work areas, and counters and tables.
- Read food order slips and received verbal instructions as to food required by patron, and prepared and cooked food according to instructions.
0-5 years of experience
- Experience in expediting dishes and ensuring that what went out to guest was quality and up to serving standers.
- Have done full preparation for line production and had a result in good fast quality service.
- Have been successful in all areas of the line including Grill, Sauté and pantry.
- Experience in Banquet production for weddings over 100 guest both buffet style and plated services.
- Have had the opportunity of training new employees in the kitchen for such jobs as line cook and banquet cook.
0-5 years of experience
Collaborated with Executive Chef and Sous Chef on seasonal menus.
- Standardized recipes for and produced jams and other preserves for retail sale
- 3 cook team producing full meals for up to 700 covers daily
- Responsible for skilled prep and inventory
0-5 years of experience
I’m in charge of following behind the Executive chef and playing his role in full when he is not at work.
- I’ve helped create many of the new menu items and continue to work and grow our menu to suit our needs as well as the customer’s wants.
- There is one other employee that I must help train and push to help her also reach her own personal goals, as I am teaching her I also learn a variety of new things to aid my future culinary career.
- I help with maintaining all food/labor/menu costs to ensure we are profitable
6-10 years of experience
Daily preparation & execution of lunch/dinner service
- Fabrication of all sauces & soups
- Responsible for creation of daily specials for 2 kitchens
- Responsible for the creation & execution of holiday & private party menus
- Daily ordering & receiving of product including fresh/frozen foods, meats, dairy, produce, dry goods, & paper products
- Supervision of 15 employees during shift
0-5 years of experience
Fill and prepare all stations for dinner service
- Blend dressings for the salad station as well as slice meats for our antipasto boards and pizzas
- Hand bread and deep fry all necessary proteins and vegetables
- Carefully craft pans of tiramisu and homemade lasagna
- Cook and prepare food for catered parties up to 200 people, including offsite locations
0-5 years of experience
Manage recipes as well as prep according to company standards
- Effectively assemble dishes accordingly to menu description and ticket details
- Assist management/team members with any or all duties
- Proper communication with fellow employees and utilizing teamwork to the best interest of the company
- Cleaning station with proper methods and sanitation regulations with detail
- Display professionalism and respond to any/all of guest’s concerns
0-5 years of experience
Prep menu item daily
- Set-up station for lunch and dinner service
- Cook and plate dishes
- Work three of four stations; sauté 1, sauté 2 and grilled
- Check and receive orders
- Work with owner/chef on weekly and daily specials
0-5 years of experience
Prepared food to proper health and safety standards for nightly service and large banquets
- Maintained cleanliness of station and all kitchen equipment
- Created specials for weekend service using fresh seasonal ingredients
- Worked with chef to ensure proper rotaion of stock in dry storage and walk-ins
10+ years of experience
Train 15 line cooks, kitchen associates
- Plan menu, assure quality control, and minimize waste.
- Breakfast, lunch, dinner cook
- All banquet and tournament food prep and cooking for up to 225 people
- Stocking, sanitize food areas
0-5 years of experience
Assists the Executive Chef in the training and support of the kitchen staff.
- Prepares all foods in accordance to standard recipes and as specified by the guest.
- Oversees food preparation and kitchen staff to ensure quality production.
- Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
- Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items.
- Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
- Ensures all equipment in working areas is clean and in proper working condition.
- Maintain overall cleanliness of kitchen.
0-5 years of experience
Involved in the opening, set up the kitchen, organized equipment to dry storage.
- Created/executed daily and weekly cleaning projects with nightly checkouts.
- Particularly strong at team building and training in the kitchen.
- Nightly inventory with produce order
10+ years of experience
Ensure all food preparation areas and utensils exceed sanitation standards.
- Monitor the safe handling and utilization of all kitchen equipment.
- Supervise the operations of complete kitchen and wait staff.
- Create seasonal menus that introduce innovative dishes while respecting established guest favorites.
- Inspect food preparation areas to ensure the safe handling of food according to OSHA standards.
- Responsible for making cost efficient purchases according to restaurant volume and not to exceed restaurant budget.
6-10 years of experience
Operate ovens, steamers and grills.
- Prepare package and freeze meals.
- Set up, steam and serve meals for 200-400 guests of resort
- Check inventory and restock supplies before, after and in between meals
- Sanitize/Sterilize work stations and kitchen equipment
0-5 years of experience
Continental cuisine
- Demonstrated knowledge of food and catering trends, quality, production, sanitation, presentation and food cost control.
- Train and direct six cooks
- Menu planning
- Prep, cook, sauté, broil, and pantry
0-5 years of experience
Provide direction and training to new employees.
- Adhere to the safety protocols and regulations as prescribed by the food industry.
- Maintain a clean and hygienic environment in the kitchen, serving area, and storage area.
- Maintain sufficient quantity of ingredients and food items to provide quick service to customers while also minimizing waste.
- Coordinate daily with co-workers on food specials and changes in the menu items to help provide customers with the information they need in making food selections.
0-5 years of experience
- Prep all foods for line at beginning of shift
- Present food at exceptional quality and standards
- Clean and close down the line
- Ensure quality control by putting labels and dates on all food items
- Learn and Implement entire menu to be able to run the entire line by myself when necessary
0-5 years of experience
- Preparing quantity food for 40 residents and 20 staff
- Ordering food from Sysco and Charlie’s Produce
- Demonstrating food safety and sanitation procedures
- Writing menus and training kitchen staff
Lead Line Cook Duties and Responsibilities
Lead line cooks are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook’s duties usually involve:
Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, lead line cooks are often involved with this work.
Follow Orders from Supervisors Lead line cooks are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they’re assigned to, but may also be given other duties during busier periods.
Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the line cook. They also check that work stations are clean and meet sanitary regulations at all times.
Check Inventory Stocks A lead line cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality.
Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It’s the lead line cook’s responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.
Lead Line Cook Skills and Qualifications
Lead line cooks should be able to follow orders well and have excellent time management skills. Employers usually require experience from a culinary training program and experience in a food preparation setting, as well as:
- Listening skills – in a professional kitchen, the ability to follow tasks to the exact requirements is essential, as is following orders from the supervisor each day
- Time management – lead line cooks manage their time effectively and stick to strict deadlines to help the kitchen run smoothly
- Dexterity – line cooks work with sharp objects at a quick pace. Dexterity is important in order to remain safe while still completing tasks to a high standard
- Strength and stamina – lead line cooks work a physically demanding job. Long hours and standing for extended periods of time require high energy, and lifting heavy supply boxes and equipment requires strength
- Teamwork – working well as part of a team is vital to this job, as lead line cooks collaborate with their colleagues at all times. It’s important to maintain a professional approach when working with other members of the team
Lead Line Cook Education and Training
Employers expect applicants for this role to have between two to four years of culinary training on their resumes, along with a high school diploma. Programs can be found at community colleges, vocational schools, and culinary institutes. Previous experience in this industry is beneficial and helps with career advancement. The rest of a lead line cook’s training is received through on-the-job experience. Trainees typically work under the supervision of a trained chef or more experienced worker on the team to learn food preparation techniques and health and safety regulations.
Lead Line Cook Salary and Outlook
The median annual salary for lead line cooks is just over $24,000. Lead line cooks in the 10th percentile earn around $14,000 annually. The highest earning potential is $41,000 a year. Location and the level of experience affect the pay for this role. Health benefits are rarely offered, but some companies may provide them. The Bureau of Labor Statistics predicts that the growth rate for food preparation workers is expected to grow 8 percent through 2026.
Lead Line Cook Helpful Resources
Working as part of a professional kitchen is an exciting career to embark on, and there’s a lot to learn. These resources will help you get started:
CHEF Forum – with over 107,000 members, this is the largest chef forum on LinkedIn. For anyone in the culinary industry, this is the place to find jobs and take part in culinary discussions
101 Things I Learned in Culinary School – this is an excellent overview of culinary techniques that provides 101 illustrated lessons on everything from food preparation to cooking and presenting a dish, as well as insights into working in the culinary profession
The Culinary Professional – a comprehensive guide to culinary techniques and equipment, The Culinary Professional is a must for anyone starting out in this sector
Chef’s Resources – Chef’s Resources is a useful website, covering a variety of culinary knowledge, but it’s the blog where you’ll find a host of different and insightful topics, from keeping knives sharp to the skills you need to become a chef
Culinary Cover Letter Examples
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
