Cook Shift Leader Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:

Expert [Job Title] successful at overseeing and handling [Number] of kitchen staff in preparation of meals. History of managing and guiding multiple processes with speed and efficiency.

Reliable Head Cook offering [Number] years of experience working in busy, institutional-sized kitchens.

Innovative [Job Title] with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Motivating [Job Title] competent in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with [Job title] to analyze food costs and forecast business trends to make menu recommendations to meet company goals.

Well-known [Job Title] driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines.

Dynamic [Job Title] creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.

Entry-level Head Cook with well-established knowledge of [Skill] and [Skill]. Looking to bring further success to [Type] organization by applying well-developed skill set and proactive demeanor.

Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with [Number] years of related experience.

Driven Prep Cook skilled in [Skill] and [Skill]. Brings [Number] years of service within the fast-food industry. Specializes in [Type] food.

Detail-oriented Prep Cook accustomed to performing effectively in high-volume fast food settings. Highly skilled in [Skill] and [Skill]. Brings a strong commitment to teamwork.

Motivated professional offering [Degree] in [Area of study]. Adds value to any organization in need of great collaboration, interpersonal, and multitasking abilities. Meets tight deadlines every time.

Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference.

Outgoing student pursuing flexible part-time employment with weekend and evening shift options.

Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Motivated [Area of study] student seeking internship in [Area of expertise] to gain hands-on experience. Outgoing and friendly with strong drive to succeed.

Flexible hard worker ready to learn and contribute to team success.

[Job Title] with talent for [Task] and [Task]. Strong knowledge of [Area of expertise] and [Area of expertise]. Communicative and team-oriented with proficiency in [Software]. Proven history of fostering [Action] to meet team, individual and management objectives.

Results-focused [Industry] professional with strength in [Skill], [Task] and [Task]. Proactive leader with strengths in communication and collaboration. Proficient in leveraging [Area of expertise] and [Area of expertise] knowledge to promote [Result]. Adept at managing concurrent objectives to promote efficiency and influence positive outcomes.

[Job Title] with demonstrated command of [Area of expertise]. [Type] expert with developed aptitude for [Skill] and [Skill]. Multilingual and fluent in [Language] and [Language], offering solid comprehension of cultural diversity.

[Area of study] student with background in [Area of expertise]. Strong technical proficiency with work history in [Area of expertise]. In-depth knowledge of [Software] coupled with [Task] and [Task] abilities. Proven history of [Skill] and [Skill].

  • Kitchen staff management
  • Culinary techniques
  • Dish preparation
  • Cleaning and sanitizing methods
  • Meal preparation
  • Food allergy understanding
  • Safety and health guidelines
  • Foodservice sanitation
  • Food preparation
  • Equipment cleaning and maintenance
  • Ingredient inspection
  • Cleaning and organization
  • Recipe preparation
  • Effective prioritization
  • Decision-making
  • PPE use
Cook Shift Leader, 08/2014 to 07/2021
Spectrum HealthColoma, MI,
  • Notes Great Depression and the New Deal Objectives: 1.
  • The students will be able to identify causes of the Great Depression.
  • 2.
  • The students will be able to name programs created by the New Deal.
  • Sunshine State Standards Benchmarks: SS.A.1.2.1 – SS.A.5.2.5 – SS.A.6.2.3 – SS.D.1.2.5 – SS.D.2.2.2 Vocabulary: outbreak quarantine imposed depression legalized preserves redevelop Suggested Activities: 1.
  • Have the students complete a two-column notes activity using the information found in the passage.
  • Example: Cause Effect Outbreak of Mediterranean fruit fly Florida’s citrus crops were quarantined, loss of money for farmers 2.
  • Have the students create a timeline detailing the events of The Great Depression.
  • 3.
  • Have the students organize the information about the New Deal using a graphic organizer.
  • 4.
  • Contact a local resident who lived through the Great Depression to come and speak to the students about the hardships he experienced.
  • 5.
  • Complete and review FCAT questions.
  • (Note: Actual FCAT practice passages are written at the students’ independent reading level.
  • These Florida History selections are written at the students’ instructional reading level.
  • Therefore, students should not be asked to complete the questions until after receiving class instruction on the vocabulary and content of the passage.
  • Students should also read the Florida History selection independently before answering the FCAT questions and be permitted to return to the selection for rereading as they answer.).
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Kept kitchen, cooking utensils and storeroom clean at all times.
  • Sanitized all counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Placed orders for food and supplies used for creating meals for [Number] people.
  • Planned, prepared and served meals for day camp hosting [Number] people.
  • Served school students [Number] nutritious meals each day.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made all meals in accordance with company standards and requirements.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Offered support to other stations in high-volume shifts or as needed.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Head Prep Cook, 03/2014 to 04/2020
Wegmans Food MarketsGainesville, VA,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Helped train and develop new talent.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing.
  • Sliced meats to prepare for cooking and assembly of menu items such as [Type] and [Type].
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Marinated and pre-cooked [Type] and [Type] meats for appetizers and entrees to prepare for meal service.
  • Completed more than [Number] orders each shift with focus on quality and efficiency.
  • Contributed to [Number]% satisfaction rating as shown on [Type] social media app.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Replenished food items from inventory and rotated ingredients.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Garnished and arranged dishes into creative presentations.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Performed work station prep, including [Task] and [Task] prior to shift start.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Collaborated with [Job title] to maintain timely food preparation goals.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Maintained highest standards of [Type] product quality.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Instructed [Job title]s in preparation of garnishes, dressings and side dishes.
  • Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
  • Collaborated with [Job title] to plan new menus using fresh, local and seasonal ingredients.
Janitorial Worker, 07/2008 to 09/2013
Bolthouses FarmsCity, STATE,
  • Stored, used and disposed of cleaning chemicals and supplies.
  • Dusted and wiped furniture and fixtures.
  • Monitored cleaning supply levels and requested reordering when inventory ran low.
  • Maintained, sanitized and vacuumed dining area and washed kitchen floors prior to closing.
  • Swept and power washed outside building to keep sidewalks and parking lot clean.
  • Recorded routine inspection and maintenance activities.
  • Reported interior and exterior maintenance needs to managers.
  • Vacuumed floors and dusted furniture to maintain organized, professional appearance at all times.
  • Wiped down various surfaces with approved cleaning products to prevent growth of bacteria and viruses.
  • Wet and spot mopped to clean floors and other surfaces in public corridors.
  • Checked and stocked inventory throughout facility to meet expected demands.
  • Moved equipment and furniture to thoroughly clean space.
  • Maintained building interiors with routine deep cleaning of high-traffic areas.
  • Maintained accountability for building keys, master keys and access cards.
  • Handled and stored hazardous chemicals safely to prevent injury or illness.
  • Operated industrial cleaning equipment to quickly complete custodial tasks.
  • Notified building managers about needed repairs to maintain public safety.
  • Stripped, sealed, finished and polished floors to maintain appearance and remove scratches.
  • Maintained janitorial equipment and performed minor repairs to extend machine life and avoid malfunctions.
  • Operated compactors and balers to discard cardboard boxes and trash.
  • Raked leaves, cut and watered grass and picked up garbage to maintain grounds.
  • Gathered and emptied trash cans and disposed of bags.
  • Sanitized and deep cleaned bathroom floors and surfaces.
Education and Training
High School Diploma: , Expected in 01/1988
Mexico High School - Mexico, MO
: , Expected in
Mexico High School - Mexico, Gro.
Prep Account : Pre Account , Expected in 03/1993
Bancomerica - Mexico, Gro.

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Resume Overview

School Attended
  • Mexico High School
  • Mexico High School
  • Bancomerica
Job Titles Held:
  • Cook Shift Leader
  • Head Prep Cook
  • Janitorial Worker
  • High School Diploma
  • Prep Account

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