You're not just cooking anymore—you're running a kitchen. You've built teams, managed food costs, and probably saved more than one dinner service from disaster. Whether it's executive chef, your own concept, or a bigger platform, let's show you're ready to lead.
Crafting a Standout Chef Summary
Your summary is the first thing recruiters see. Here are examples that actually work for mid-level chefs:
“Executive Sous Chef with 5 years leading culinary teams. Oversees 12-person kitchen generating $2M annually. Developed seasonal menu increasing covers 20%. Expert in food cost and team development.”
“Chef de Cuisine with 6 years building culinary excellence. Runs independent restaurant with 4.7-star rating. Created tasting menu concept driving special occasion traffic. Develops cooks into leadership.”
“Sous Chef with 5+ years fine dining experience. Manages kitchen operations for Michelin-starred restaurant. James Beard semifinalist recognition. Expert in protein programs and vendor relationships.”
“Head Chef with 7 years creating award-winning cuisine. Leads 8-person team, developed complete menu refresh. Restaurant featured in regional publications. Strong in modern American cuisine.”
Pro Tips for Your Summary
- Lead with kitchen scope: team size, revenue, restaurant type
- Show menu development and creative achievement
- Include awards, press, or recognition
- Demonstrate business impact: food cost, covers, ratings
Essential Skills for Mid-Level Chefs
Technical Skills
Soft Skills
- Kitchen management and business skills lead
- Show menu development and concept work
- Include awards and recognition
- Demonstrate P&L and food cost mastery
Chef Work Experience That Gets Noticed
Here are example bullet points that show real impact:
- •Manage 12-person kitchen for $2M annual restaurant
- •Develop seasonal menus and daily specials
- •Control food cost at 27% through vendor negotiation and waste reduction
- •Hire, train, and develop culinary team
- •Lead service, quality control, and guest experience
- •Collaborate with ownership on concept development
Ready to Build Your Mid-Level Chef Resume?
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Start Building FreeEducation & Certifications
Relevant certifications for mid-level chefs:
- Experience and reputation matter most
- Include any notable stages or training
- Awards and press are your credentials now
Common Mistakes Chefs Make
❌ Mistake
Resume reads like sous chef with more years
✓ Fix
Show executive impact: 'Menu increased covers 20%,' 'Developed chef pipeline,' 'James Beard recognition.'
❌ Mistake
No creative portfolio
✓ Fix
At this level, you have a voice. Show: menu development, concept contributions, signature dishes.
❌ Mistake
Missing business results
✓ Fix
Executive chefs drive business. Show: 'Food cost at 27%,' 'Covers up 20%,' 'Revenue growth.'
Quick Wins
- Add awards and recognition prominently
- Include menu development achievements
- Show business results: cost, covers, ratings
- Reference team development success
Frequently Asked Questions
How do I become executive chef?
Show you can run an entire kitchen: team development, menu vision, food cost control, guest experience. Build relationships with owners and hospitality groups.
Should I pursue my own restaurant?
If you have the vision and risk tolerance. Many successful chefs do consulting, pop-ups, or partnerships first. Ownership requires business skills beyond cooking.
How important is press and awards?
Very for advancement. Build relationships with food writers, enter competitions, and develop a voice. Visibility creates opportunity.
The Bottom Line
Your mid-level chef resume should show what you've accomplished, not just what you've done. Focus on impact, use numbers, and keep it clean and ATS-friendly. When you're ready, use our free resume builder to create a polished, professional resume in minutes.
Average Salary: $58,000 - $85,000 | Job Outlook: Growing 6% through 2030
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