Sous Chef resume template

Built for cooks who run the pass: brigade size, ticket times and ordering responsibility get top billing over buzzwords. One tidy page a chef can read between services.

Free forever · no watermark · switch to any of the 283 templates without retyping

Built for

✓Sous chefs and lead line cooks moving up a brigade
✓Cooks applying to hotel and group kitchens with ATS screening
✓Chefs who want costing and ordering experience visible

What you get

✓Live on-page editing — click any text and type, paginated like the final PDF
✓Selectable-text PDF export with clickable email and portfolio links
✓AI import: upload your old resume PDF and land in this template, editable
✓Scored 96/100 — interview-ready against the 30 published rules, measured by exporting this exact template. Certified: we only badge templates at 90 or above, a stricter bar than the 85 our checker calls interview-ready, so the design leaves headroom for your own content.

Elena Zamora

Sous Chef

elena.zamora@example.com·(555) 742-9315·Santa Fe, NM·linkedin.com/in/elenazamora

Summary

Sous chef seconding a 14-cook brigade at a 120-seat Southwestern kitchen that plates 280 covers on peak Saturday nights plus a patio in season. Owns ordering and receiving across a $38k weekly food spend, holds food cost at a steady 30%, and keeps peak ticket times under 14 minutes.

Experience

Sous Chef

Mesa Azul Kitchen + Bar · 2022 – Present

Second the executive chef across a 14-cook brigade on two lines, holding peak ticket times under 14 minutes at 280 covers
Own ordering and receiving on a $38k weekly food spend across five vendors; food cost steady at 30%
Wrote 45 standardized recipe and plating cards that cut new-cook ramp time from six weeks to three

Lead Line Cook

The Juniper Room · 2020 – 2022

Ran saute and grill through 200-cover nights while calling the board for five cooks on the hot line every service
Cut Saturday prep-list misses to zero with a color-coded par system that the executive chef adopted house-wide

Line Cook

Cottonwood Creek Bistro · 2018 – 2020

Worked every station on a 60-dish scratch menu within eight months of hire, doubling as expo on weekend brunch services
Prepped 40 quarts of stocks and mother sauces daily to spec ahead of lunch and dinner services, logging yields per batch

Education

A.A.S. Culinary Arts — Santa Fe Community College2018

Skills

Line and station management|Expediting and board calls|Scratch sauces and butchery|Plating standards|Pass and window control

Food costing|Ordering and inventory|HACCP and temperature logs|Prep and par sheets

Seasonal specials R&D|Allergen mapping|Waste and yield tracking

New-cook training|Station cross-training|Schedule cover planning

Certifications

ServSafe Manager

Frequently asked questions

Is CVLoom really free?

Yes — editing, all 283 templates, and PDF download are free, with no watermark and no card. There is no account at all: no signup, no login, nothing to cancel.

Will my PDF have selectable text for ATS systems?

Yes. Exports are generated by a real browser engine, so the PDF has true selectable text, embedded fonts, and clickable links — the things resume parsers need.

Can I switch templates without retyping anything?

Yes — your content and the design are stored separately, so switching templates re-flows the same content instantly and losslessly. Try every one of them.

What should a sous chef resume lead with?

Numbers a chef can verify: covers on a peak night, brigade size, food cost and ticket times. List stations you can run, then let certifications like ServSafe close the page.

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