SEARCH

Lead Line Cook Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
LEAD LINE COOK
Professional Summary

As a service industry veteran of fifteen years, I have a strong grasp of timeliness and pace, food safety and preparation protocols, and the importance of maintaining a healthy employee culture, as well as the ability to create, refine, and conform to existing protocols for peak efficiency and quality.

In recent years, I have quickly established myself at a from-scratch casual fine dining inn and restaurant as a capable Lead Line Cook, Baker, and designer of monthly specials.

Skills
  • Directing a small team to ensure timely preparation of food to specification to the highest possible quality
  • Familiarity with a variety of stations: baking, broiling, grilling, saute, salad, and catering
  • Serve-Safe food handling certified
  • Menu planning
  • Food rotation
  • Food spoilage prevention
  • Receiving, processing, and storing of orders
  • Signature dish creation
  • Kitchen equipment operation and maintenance
  • Food plating and presentation
  • Problem-solving
  • New hire training
  • Working efficiently without direct oversight
Work History (Full History Available Upon Request)
Braise Restaurant And Culinary SchoolLead Line Cook | Milwaukee, WI | November 2019 - March 2020
  • Cooked on Food Bar station, whose duties included guest interaction as expected from a bartender or server, while also cooking with a brick oven, expediting orders, and sending out desserts.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Collaborated with service staff to collect information about specific customer desires and dietary needs.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Identified inefficiencies leading to improved productivity.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Fried, grilled, baked, and used brick oven to prepare food.

References:

Matt Plummer, Chef de Cuisine: (414) 614-1460

Chloe Kwiat, Pastry Chef: (414) 499-2959

Becky Gibbons Ayala, General Manager: (414) 628-7864

County ClareBaker | Milwaukee, WI | January 2019 - November 2019
  • Developed new products based on seasonal ingredients, holidays and dessert trends
  • Followed existing and created new bread, cake, and dessert recipes, ensuring each product met company standards
  • Replenished and rotated bread and desserts, following correct food cooling and storage procedures
  • Worked efficiently and without supervision to ensure all projects were completed before evening service began
  • Maintained sanitary work station
  • Prepared food to compliant temperatures

References:

Cory James, Chef de Cuisine: (414) 324-5331

Greg Steffke, General Manager: (414) 380-9350

Sarah Wilson, Assistant General Manager: (262) 510-3370

County ClareLead Line Cook | Milwaukee, WI | March 2017 - November 2019
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products
  • Unloaded food supplies from distributor trucks to efficiently organize inventory
  • Performed routine cleaning procedures across kitchen
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Trained and assisted new kitchen staff members
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business
  • Developed recipes and menus by applying understanding of market demand and culinary trends
  • Planned promotional menu additions based on seasonal pricing and product availability

References:

Cory James, Chef: (414) 324-5331

Greg Steffke, General Manager: (414) 380-9350

Sarah Wilson, Assistant General Manager: (262) 510-3370

Bumstead Provisions (Now: Hot Head Chicken)Deli Co-Manager | Milwaukee, WI | September 2016 - March 2017
  • Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintaining tight cost controls and maximizing business operational efficiency
  • Maintained team efficiency by delegating daily activities
  • Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas
  • Maintained proper signage and pricing information for displays, cases and counters
  • Calculated total items needed to assemble party trays and placed orders for inventory
  • Carefully prepared orders by slicing, weighing and packaging cheeses and meats and accurately calculated prices
  • Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments and garnishes
  • Maintained clean, trash-free workspaces to maximize productivity and safety
  • Created appealing food arrangements for party trays and specialized orders
  • Offered product samples to customers, generating additional sales through taste-testing
  • Ensured that refrigerated and frozen items were properly stored at the correct temperatures to comply with food safety rules
  • Greeted customers at deli counter to fulfill requests and answer questions
  • Checked refrigerated and frozen cases and replenished low stock every day

References:
Mike Bodow, Owner: (414) 881-4451
Devin Eichler, Owner: (262) 470-8780
Greg Gannoway, Executive Chef: (262) 880-8261
Kerry Anderson, Sous Chef: (414) 336-2406
Adriana Barberena, Deli Co-Manager (414) 379-6259

Education
History, Francophone StudiesUniversity of Wisconsin - MilwaukeeMilwaukee, WI
High School DiplomaMilton High SchoolMilton, WI | 2007
Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • Braise Restaurant And Culinary School
  • County Clare
  • Bumstead Provisions (Now: Hot Head Chicken)

School Attended

  • University of Wisconsin - Milwaukee
  • Milton High School

Job Titles Held:

  • Lead Line Cook
  • Baker
  • Deli Co-Manager

Degrees

  • History, Francophone Studies
    High School Diploma

Similar Resumes

View All
Lead-Line-Cook-resume-sample

Lead Line Cook

Timpano Italian Chophouse

Tampa, Florida