Mid LevelChef Resume Example

Use this free mid levelchef resume sample as your starting point, then tailor it for your experience level and target job.

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Chef Resume Template (mid level)

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Professional Summary

Sous chef with several years running high-volume à la carte kitchens, developing specials, and controlling food cost. ServSafe Manager certified with a record of consistent ticket times and clean health grades.

Professional Experience

Sous ChefMar 2022 - Present

Marlowe House, Austin, TX

Run nightly service for a 200-cover à la carte kitchen, directing 12 cooks and holding ticket times under 14 minutes.
Developed 14 seasonal specials that lifted average check by $6 and grew to 30% of dinner sales.
Managed inventory and purchasing for a $45K monthly budget, cutting spoilage waste 22% via par levels and FIFO.

Line CookJun 2018 - Feb 2022

Cedar & Vine Bistro, Portland, OR

Ran the sauté and grill stations for 180-cover services, maintaining plating and seasoning standards through line checks.
Standardized 30 recipe cards with scaled yields, improving portion consistency across three shifts.
Trained 5 new line cooks, cutting typical new-hire ramp time to two weeks.

Skills

Menu Development, Food Cost Control, Inventory Management, Line Management, Food Safety, Staff Training, Plating, Scheduling

Education

Associate of Applied Science, Culinary ArtsMay 2018

Oregon Culinary Institute

Certifications

ServSafe Manager
HACCP Certification

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Key Skills for Chef

Menu DevelopmentFood Cost ControlInventory ManagementLine ManagementFood SafetyStaff TrainingPlatingScheduling

ATS Keywords for Chef

Use these naturally in your summary, skills, and experience when they reflect your background.

ChefSous ChefMenu DevelopmentFood CostServSafe ManagerInventory ManagementLine ManagementHACCPà la carteKitchen OperationsPlatingStaff Training

How to Write a Mid Level Chef Resume

A mid-level chef resume needs to show you own a station and increasingly the shift: specials you created, food cost you controlled, and cooks you trained, backed by the covers and ticket times that prove consistency. This is where line skill starts to read as kitchen leadership.

Resume Writing Tips

Quantify what you ran, not just cooked

State the covers per service, the stations you owned, and the size of the brigade you directed, so the resume reads as someone who runs a line rather than one more pair of hands on it.

Show a food-cost or waste result

Name a cost you moved, food cost from 34 to 28 percent or waste down 22 percent, and the levers you used, since operators hire sous chefs partly to protect the margin.

Prove you can develop a menu

Cite specials or menu items you created and their impact on check average or sales mix, which signals you think about the guest and the P&L, not only execution.

Skills to Highlight

Menu Development

Describe specials or sections you built around seasonality and inventory, and tie them to check average or sales-mix numbers rather than listing 'creative' as a trait.

Food Cost Control

Detail how you standardized recipes, set par levels, or renegotiated vendors, and the food-cost percentage or dollar figure that resulted.

Line Management

Explain how you run the pass and line checks for a given cover volume, and the remake or comp rate that proves your consistency under pressure.

Staff Training

Cite how many cooks you trained, the recipe cards or station setups you standardized, and the ramp-time reduction that followed.

Common Questions

How do I show I am ready for sous chef?

Highlight the leadership you already carry: running the pass, training cooks, managing prep lists, and covering for the chef. Add ServSafe Manager certification and any cost or scheduling responsibility. Sous chef hiring turns on whether you can direct a line and hold quality independently, so prove that with specific examples and numbers.

Should I include every restaurant I have worked in?

Prioritize the roles that show growth in station and scope, and group or trim brief stints. Two or three substantial entries that demonstrate increasing responsibility read stronger than a long list of six-month jobs, which can raise questions about consistency in a demanding kitchen environment.

How specific should food-cost numbers be?

Mid-level Fast Food resume sample. Highlights shift leadership, training new hires, resolving customer complaints, and opening/closing duties.

Shift SupervisionNew Hire TrainingComplaint Resolution

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