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Line Cook Resume Example

Resume Score: 80%

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LINE COOK
Summary

Hardworking cook/chef offering excellent food preparation and handling skills. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths. Over 20 years experience in kitchens of various sizes and cuisines, from cook to management. Reliable and efficient.

Skills
  • Cutting and slicing techniques
  • Food storage
  • Food preparation
  • Punctual and honest
  • Multitasking
  • Recipe preparation
  • Highly motivated
Experience
04/2017 - 07/2020Line CookAliante Hotel & Casino | Las Vegas, NV
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated all kitchen equipment safely to avoid injuries.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Trained incoming staff on all preparations and sanitation techniques.
11/2009 - 04/2012Sous ChefAria Resort & Casino | Las Vegas, NV
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor. Performed a mass bidding and reframed schedules from scratch.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation. Worked with HR to terminate staff if required.
  • Decreased food cost to a maintainable level to increase profit margins.
  • Trained new staff, guiding them through policies and procedures.
  • Managed a Culinary Union staff of between 15 to 40 employees
  • Was utilized as a Sous Chef Tournant, working in 6 different venues thru my employment to help each venue succeed.
03/2007 - 01/2009Executive Chef/ Sous ChefTahiti Joes | Las Vegas, NV
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team of 12 and assigned various stages of food production.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored all meals served for temperature and visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Using Micros system, managing money collections and drops.
  • Handled payroll, scheduling, and HR paperwork
  • Increased business sales 3x in 8 month time frame.
11/2005 - 03/2007Sous ChefDan Marino's/Hooter's Hotel and Casino | Las Vegas, NV
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Created and maintained schedules maintaining payroll and pto
  • Maintained Health codes and HACCP procedures.
  • Purchased goods and performed weekly inventory.
  • Provided staff evaluations and discipline.
Education and Training
02/2001Associate of Applied Science: Culinary Arts
Indian Hills Community College | Ottumwa, IA
Accomplishments

Nominated on-call employee of the quarter 3 times

Nominated Full time employee of the month and Winner of Aliante July 2019 Employee of the Month BOH

Certifications
  • ServSafe
  • Food Server Heath Card
Additional Information

REFERENCES:

Shawn Brown (Former Chef) 702-576-8817

Stephanie Herrle ( Former Manager) 619-997-3598

Shawn Smilie ( Former Chef) 702-275-3889

JoAnn Giffen-Nemeth( Former GM) 702-240-0169

Employment Gap Explaination

There is a gap in my employment from 2012 to 2017. This is explained by a family choice. I became a stay at home mom for 5 years while my children were small. I returned to gainful employment in 2017. Unfortunately Covid-19 caused a mass shut down of all food industries. This left me furloughed since March 2020. I was informed that July 14, 2020 I would be laid off due to lack of business.

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Resume Overview

Companies Worked For:

  • Aliante Hotel & Casino
  • Aria Resort & Casino
  • Tahiti Joes
  • Dan Marino's/Hooter's Hotel and Casino

School Attended

  • Indian Hills Community College

Job Titles Held:

  • Line Cook
  • Sous Chef
  • Executive Chef/ Sous Chef

Degrees

  • 02/2001 Associate of Applied Science : Culinary Arts

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