How to Get hired as chef

Learn core techniques that every employer expects, because kitchens rely on consistent, repeatable skills. Focus on knife work, basic stocks and sauces, temperature control, and safe food handling so you can contribute reliably from day one.

Practice those skills until you can complete them cleanly and quickly, since speed and consistency matter in busy services.

Build these skills through short courses, books, and daily practice in your own kitchen or at a community cooking class. For example, spend two weeks focused on knife cuts with timed drills, then two weeks on making a clear stock and a brown stock, then work on sauté and pan-roast timing with protein and vegetables.

Sign up for a local food safety or ServSafe course to show employers you know safe handling rules and can pass a certification check.

Expect progress to be gradual, and avoid skipping foundations to chase fancy techniques. Employers prefer cooks who can execute simple dishes perfectly over cooks who attempt complicated plates without control.

Track small wins, like reducing prep time for a standard mise en place by 20 to 30 percent, and use those wins when you explain your skills to hiring managers.

Hands-on experience is the fastest way to show employers you can handle real service, because on-the-job performance matters more than theory. Look for stage opportunities, line cook openings, catering work, or volunteer shifts at events to build real-time service experience.

Even short unpaid or low-paid stages can lead to paid roles when you prove you are dependable and coachable.

Approach kitchens with a short, polite pitch that includes who you are, what skills you have, and what you are willing to do on a trial shift. For example, send a two-line email: "Hi, I’m Alex, I have basic garde manger and sauté experience, and I would like to stage for one shift to learn your menu.

I can be available weekdays after 2pm." Bring a one-page resume and a clean knife kit when you arrive.

Show up early, be tidy, and match the kitchen pace. Avoid jumping between venues without learning from each shift, because employers notice whether you reflect on feedback and improve.

Ask for one concrete piece of feedback after each shift and then act on it the next time. Keep a short log of what you learned each day to demonstrate growth in interviews.

A clear resume and a visual portfolio show hiring managers what you can do, because words alone rarely convey technique or presentation. Keep the resume to one page if you have under ten years of experience and use standard headers like Work Experience, Skills, Certifications, and Education.

In the portfolio include 6 to 12 high-quality photos of plated dishes, a short PDF menu you helped run, and any recipes you wrote or scaled for service.

Assemble your materials with specific examples that employers can verify, for example, list roles and your key responsibilities such as "Line cook, sauté station, 120 covers service" or "Catering cook, prepared 300 boxed lunches." For photos, use natural light, neutral backgrounds, and single-dish shots to show plating and portion. Host your portfolio on a simple free website or a shared folder and include the link on your resume and application email.

Avoid over-editing images or presenting complex multi-page documents that recruiters will skip.

Recruiters often glance resumes for 10 to 30 seconds, so front-load the most relevant experience and proof points in the top third of the page. Be honest about your role in each position so references can confirm details if contacted.

Targeted applications and relationships open more doors than mass submissions, because hiring in kitchens often happens through personal recommendations. Identify restaurants and chefs you admire, then follow them on social media and attend local pop-ups or food festivals where they appear.

Introduce yourself in person when possible, bring a clean resume, and express interest in staging or entry-level roles rather than asking for an immediate job.

Use hospitality-specific job boards and local Facebook groups to find openings, and tailor each application with one sentence on why you fit the restaurant’s style. For example, if a venue focuses on seasonal vegetables, note your experience prepping and cooking root vegetables and a simple example dish you can make.

Keep a spreadsheet that records where you applied, contact names, dates, and follow-up actions so you can follow up appropriately.

Avoid sending generic documents or copy-pasting the same message to every place, because employers will notice and skip those applicants. Spend 5 to 10 minutes customizing the top two lines of your pitch to show you read the menu or know the restaurant’s focus.

Follow up once after a week if you have not heard back, and always be polite in follow-ups.

Interviews for chef roles often include a kitchen trial, because employers want to see you perform under real conditions. Prepare by rehearsing a short set of dishes you can execute reliably, practicing plating, and running a timed mise en place so you can work cleanly while under pressure.

Familiarize yourself with common interview questions like how you handle busy services, how you receive feedback, and why you want that kitchen.

For a trial shift, bring your own basic knife set, non-slip shoes, and a clean work jacket if requested, and arrive well-rested and early. During the trial, focus on clear communication, cleanliness, and following the head chef’s guidance without arguing.

If asked to prepare a dish, ask one clarifying question about portion or seasoning rather than guessing, and plate cleanly with correct portions.

Expect some nerves, and avoid overselling yourself or blaming previous teams for failures. Show you can take direction and that you are a steady team member during service.

After the trial, send a brief thank-you message that reiterates your interest and one specific thing you learned or enjoyed from the shift.