LEAD COOK SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Jan 16, 2026 - The Lead Cook brings strong experience in high-volume food production, working from scratch recipes, prepping and portioning ingredients, and applying a wide range of cooking techniques in demanding kitchen environments. This role requires a ServSafe Certificate, solid communication and reading/writing skills, the ability to prioritize tasks, work effectively within a team, and maintain reliable attendance and punctuality. The cook also develops menus, creates recipes, and adapts cooking methods to equipment and volume constraints while supporting the kitchen’s overall operational goals.

Essential Hard and Soft Skills for a Standout Lead Cook Resume
  • Food Safety Compliance
  • Menu Planning
  • Recipe Development
  • Inventory Management
  • Kitchen Operations
  • Catering Coordination
  • POS Operation
  • Cost Control
  • Equipment Operation
  • Quality Assurance
  • Team Leadership
  • Staff Supervision
  • Communication Skills
  • Training Coaching
  • Task Delegation
  • Customer Focus
  • Problem Solving
  • Time Management
  • Adaptability
  • Professional Conduct

Summary of Lead Cook Knowledge and Qualifications on Resume

1. BA in Culinary Arts with 3 years of Experience

  • Experience in the culinary industry.
  • Working knowledge of Culinary processes and procedures.
  • Must have ServSafe Certification.
  • Ability to live and work on Mackinac Island seasonally.
  • Ability to work at least 40 hours a week, including weekends and holidays.
  • Ability to focus on the customer.
  • Understanding of the internal/external customer and meeting the needs of both the customer and the company.
  • Ability to apply technical, professional, or product expertise to real-world situations.
  • Able to constantly assess and adapt to current practices to perform a task better, faster, or more efficiently.
  • Able to attend to detail, ensure that data is accurate and work is thorough, meeting the highest standards.
  • Able to develop innovative approaches and imaginative solutions that meet real needs.
  • Must be an enthusiastic, professional, responsible, mature, helpful and positive member of the team.
  • Must be able to speak, read, write and understand the primary language (English) used in the workplace.
  • Must have professional, responsible and mature in conduct and behavior.
  • Able to openly accept critical/developmental feedback.

2. BS in Culinary Management with 6 years of Experience

  • Progressive experience in kitchen preparation and cooking.
  • Experience in a similar lead capacity.
  • Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations.
  • Previous lead and/or supervisory experience.
  • Must have extensive knowledge of food preparation and production for a volume restaurant.
  • Knowledge of health standards and the ability to communicate effectively.
  • Must have strong organizational skills.
  • Must be highly motivated and take direction well.
  • Strong interpersonal and leadership skills.
  • Must be highly motivated and take direction well.
  • Excellent interpersonal and communication skills, both written and verbal.
  • Ability to work independently and with a team in a fast-paced and high-volume environment with emphasis on accuracy and timeliness.
  • Ability to handle stressful situations.
  • Ability to provide outstanding customer service and get along with coworkers, patrons, and supervisors and interact with employees and vendors in a professional manner.

3. BS in Hospitality Management with 5 years of Experience

  • Must have current ServeSafe certification.
  • Must have the ability to take directions and effectively perform the work.
  • Experience in a food service preparing meals.
  • Kitchen managers' experience.
  • Ability to produce high-quality food in a fast-paced environment.
  • Must havea positive attitude, customer service oriented.
  • Strong knowledge of sanitary practices.
  • Able to maintain proper grooming and dress code standards.
  • Good work ethic.
  • Ability to work with other staff members in the facility.
  • Ability to undertake and complete multiple tasks.
  • Ability to pay attention to detail.

4. BA in Food Service Management with 3 years of Experience

  • Food service experience in a restaurant or the hospitality industry.
  • Good verbal and written communication skills.
  • Good organizational skills for dealing with diverse duties and staff.
  • Must have a pleasant, polite manner for dealing with the public as well as staff.
  • Must be flexible, dependable, and motivated.
  • Must have outstanding customer service skills.
  • Ability to train, coach and delegate.
  • Ability to work in a fast-paced environment.
  • Excellent time-management abilities.
  • Good computer skills.
  • Must be, or have the ability to be Food Safe Certified.
  • Good culinary, sanitation, and food cost skills.

5. BS in Nutrition and Food Science with 4 years of Experience

  • Previous experience in kitchens, hotels, hospitals, senior living, and related operations.
  • Must have a Certificate or an Associate Degree in Culinary Arts.
  • Knowledge of kitchen equipment and cooking techniques.
  • Advanced knife skills.
  • Strong attention to detail.
  • Fluent in the English language.
  • Must have a Current Food Handler certificate, ServSafe certification, or First Aid Certification.
  • Must have a positive attitude.
  • Ability to work well with all people, particularly seniors.

6. BA in Restaurant Management with 3 years of Experience

  • Food service experience in an institutional setting.
  • Must have a current state sanitation certificate.
  • Ability to read, write and speak in English effectively to use recipes, prepare meals and communicate effectively.
  • Ability to perform math to adjust recipes and convert measurements.
  • Understanding of standard food measurements and equivalents.
  • Ability to take initiative, work independently, and follow tasks through to completion.
  • Ability to work cooperatively with staff within the department and in other departments.
  • Willingness to work and interact with older adults.

7. BS in Hotel and Restaurant Administration with 4 years of Experience

  • Experience as a Line Cook at a fine dining/4- or 5-star hotel or restaurant.
  • Must have a culinary training certificate.
  • Must be able to perform job functions with attention to detail, speed and accuracy, prioritize, organize and follow up.
  • Able to think clearly, remaining calm and resolving problems using good judgment, and follow directions thoroughly.
  • Able to work cohesively with co-workers as part of a team, and work with minimal supervision.
  • Able to maintain the confidentiality of guest information and pertinent hotel data.
  • Able to provide flexible availability for this position to include days, evenings, overnight, weekends and holidays.
  • Ability to follow restaurant and hotel standards, policies and procedures with all kitchen associates.
  • Ability to prioritize and organize work assignments.
  • Ability to perform and follow up with corrections.
  • Ability to stay motivated and to work cohesively with co-workers as part of a team.
  • Ability to promote positive work relationships with associates and other departments.

8. BA in Hospitality and Tourism Management with 2 years of Experience

  • Ability to work well under pressure of organizing and attaining production schedules and timelines.
  • Ability to maintain good coordination.
  • Ability to transport cases of received goods to the workstations.
  • Ability to transport pots and pans of food from storage/prep areas to the serving line.
  • Ability to work various shifts, noisy and sometimes close working conditions.
  • Ability to work with all products and food ingredients involved.
  • Ability to use all senses to ensure quality standards are met.
  • Ability to operate, clean and maintain all equipment required in job functions.
  • Ability to follow and comprehend recipes.
  • Ability to expand and condense recipes.
  • Ability to perform job functions.
  • Able to speak, read and write English, with fluency in other languages.
  • Understanding of guests' service needs.

9. BS in Culinary Management with 4 years of Experience

  • Ability to work independently.
  • Culinary experience (high volume or institutional).
  • Excellent customer service skills.
  • Excellent interpersonal skills.
  • Ability to communicate effectively with fellow cooks, management, volunteers and participants, and senior center personnel.
  • Knowledge of cooking techniques and safe operation of all kitchen equipment.
  • Ability to follow standardized recipes and monthly menus.
  • Ability to prepare a meal from scratch for up to 400+.
  • Strong organizational skills and the ability to execute job tasks within a specified time.
  • Ability to work in a fast-paced kitchen environment.

10. BS in Hospitality Management with 5 years of Experience

  • Must have cooking experience.
  • Must have ServSafe certification.
  • Must have supervisory experience.
  • Working knowledge and experience in the preparation of therapeutic and modified consistency diets.
  • Experience in batch cooking and recipe development.
  • Working knowledge of CMS and DOH regulations as they relate to food service.
  • Experience with the DOH survey process.
  • Excellent verbal and written communication Skills.

11. BS in Dietetics with 3 years of Experience

  • Experience in a full production kitchen.
  • Must have a Food Handler certificate from California.
  • Must be able to read, write and understand English.
  • Ability to follow verbal and written instructions, guidelines and objectives.
  • Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, and divide.
  • Able to comprehend conversion charts.
  • Able to multiply recipes based on production needs.
  • Ability to apply common-sense understanding to carry out general written or oral instructions.
  • Ability to identify and report any deficiencies on invoices or product transfers to the supervisor and to identify unusable product, discard, and report to the Production Chef.
  • Ability to identify and utilize leftover products to maximize product value.
  • Ability to use a variety of equipment and utensils.
  • Must have average levels of eye/hand/food coordination.

12. BS in Nutrition and Food Science with 2 years of Experience

  • Food preparation experience.
  • Must have Current ServSafe Certification.
  • Must have obtained/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.
  • Able to use limited independent judgment to make decisions based on precedents and established guidelines.
  • Able to solve problems using standard procedures and precedents.
  • Able to know when to refer issues to a supervisor and when to handle them personally.
  • Working knowledge of a skill or discipline that requires basic analytic ability.
  • Overall understanding of the work environment and process.
  • Working knowledge of the organization.

13. BS in Hotel and Restaurant Administration with 4 years of Experience

  • Must have experience in the preparation of food in quantity.
  • Must have good communication skills, both written and oral.
  • Sound understanding of the English language.
  • Basic computer skills.
  • Must be able to pass a physical examination without restrictions.
  • Must be able to give direction and instruct others.
  • Able to maintain an extraordinarily positive attitude towards others and especially when dealing with students and the public.
  • Must be cooperative and willing to work with others.
  • Must be neat in appearance and work habits.
  • Must comply with safety and sanitation regulations as prescribed by law.
  • Must have ServSafe certification or be willing to take and pass the ServSafe course.
  • Must be certified in allergen training.
  • Must comply with the proper dress code as designated by the Department.

14. BA in Hospitality and Tourism Management with 5 years of Experience

  • Experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment.
  • Experience in a supervisory capacity.
  • Able to demonstrate knowledge of food preparation and presentation.
  • Able to follow procedures and take direction.
  • Ability to read recipes, production lists and collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
  • Must have good basic mathematical, organizational and communication skills.
  • Must be an exemplary employee and display the ability to work well with others.
  • Able to clean and wear proper work attire in accordance with company policy.
  • Must be reliable, pleasant and possess a good attitude.
  • Able to provide good service in sometimes difficult situations.
  • Able to cope in potentially stressful situations.

15. BA in Culinary Arts with 6 years of Experience

  • Must have a ServSafe Certificate prior to their first day of work.
  • Experience working in a high-volume, full-service restaurant or institutional food service facility, working in a production cooking capacity.
  • Experience working from scratch recipes and strong experience prepping and portioning items needed in the production process.
  • Experience working successfully in a team environment to accomplish common goals.
  • Strong interpersonal communication skills in order to communicate with customers and fellow team members.
  • Good writing and reading skills in order to review/understand/follow exacting recipes.
  • Ability to prioritize and organize smaller work assignments while still contributing to the major goal or assignment of the day.
  • Strong attendance history and punctuality at previous employment.
  • Excellent working knowledge of various cooking techniques and processes.
  • Ability to apply these methods in a kitchen with heavy equipment constraints due to volume and capacity issues.
  • Ability to create menus and develop recipes for the daily menu.

16. BS in Culinary Management with 5 years of Experience

  • Demonstrated experience in a fine dining restaurant.
  • Must have Food Handler Certification (Basics, first, Toronto Public Health, or equivalent).
  • Willingness to learn and apply standardized recipe specifications within a designated time frame.
  • Knowledge and skill level to work in a variety of kitchen locations.
  • Ability to work well under pressure in a fast-paced environment.
  • Excellent interpersonal and communication skills in a team-focused environment.
  • Must have a winning attitude.
  • Must have ServeSaf certification to be acquired within 6 months of hire.
  • Experience in a healthcare facility, such as healthcare food service.
  • Experience in quantity food preparation, preferably in a healthcare setting.

17. BS in Nutrition and Food Science with 4 years of Experience

  • Good customer service skills.
  • Must be courteous and dependable.
  • Able to maintain a high degree of pace and intensity for long periods of time and strong time awareness and management.
  • Work-related experience in institutional food service or large-scale food production kitchen.
  • Ability to follow oral and written instructions, work with a diverse population, and take direction.
  • Experience in a commercial food service environment.
  • Able to maintain a high degree of pace and intensity for long periods of time and strong time awareness and management.
  • Proven experience in culinary operations, as a cook and/or kitchen staff.
  • Must be able to interact with many people and be extremely flexible.
  • Ability to work with little supervision, maintain a high-level of performance and follow standard operating procedures (SOP's).

18. BS in Dietetics with 3 years of Experience

  • Experience in food preparation and service with a basic knowledge of food safety.
  • Must be able to follow a recipe and produce good, quality food.
  • Must be able to multitask.
  • Pleasant attitude to interact with students and staff.
  • Must have ServSafe Certification or be able to get certified within 30 days of hire.
  • Experience in quantity and batch cooking.
  • Must be trained in knife skills.
  • Restaurant/hospitality cooking experience.
  • Able to read and follow recipes and follow special dietary needs.
  • Able to work in a team environment with limited supervision and supervise a team.

19. BA in Culinary Arts with 4 years of Experience

  • Experience as a Cook, including experience leading staff, or equivalent education/experience.
  • Ability to cook foods from scratch using a variety of cooking techniques.
  • Experience with Microsoft Word and Excel.
  • Food production experience within a college residential dining venue.
  • Experience and knowledge of standard cuts of meat, including poultry and fish.
  • Experience in cutting and preparing meat and seafood menu items, including sauces, using various methods such as slicing, carving, roasting, brining, and smoking, curing, marinating, and grilling.
  • Ability to read and write in English and use simple math.
  • Strong organizational skills.
  • Must have Food Safe Level 1 certification.

20. BA in Food Service Management with 3 years of Experience

  • Knowledge of food safety principles (CPFM).
  • Ability to prepare meals and components according to standardized recipes.
  • Provide direction to staff to ensure proper portioning and timeliness while observing food safety, train and support assigned staff.
  • Must be able to meet the employer's attendance standard.
  • Must be able to regularly lift up to 50 lbs.
  • Previous experience in culinary arts, cooking, or other related fields.
  • Knowledge of cost and labor systems.
  • Must have a passion for food and cooking techniques.
  • Strong leadership qualities.
  • Ability to thrive in a fast-paced environment.

21. BA in Hospitality and Tourism Management with 4 years of Experience

  • Experience as a prep or line cook.
  • Experience leading a team.
  • Food safety and quality assurance knowledge.
  • Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, theme park, etc.
  • Able to determine production schedules and staff requirements to ensure timely delivery of services.
  • Must have Food Safety certification, monitors sanitation practices to ensure all employees follow standards and regulations.
  • Strong customer service abilities, actively looks for ways to assist customers and coworkers.
  • Prior experience in a lead or supervisory capacity.
  • Substantial culinary knowledge and prior cooking experience.
  • Strong familiarity with diverse styles of cuisine and food safety procedures.
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