Professional Sous Chef Cover Letter Sample & Writing Guide

Although it’s a written piece, your cover letter is the first conversation you’ll have with the hiring manager. You may have a great resume, but it’s your introductory piece that brings life and personality to your application. Notice how the following professional sous chef cover letter sample shows off the applicant’s knowledge by using language common to the industry. When you’re done reading the sample, review the writing tips to follow.

Professional Sous Chef Cover Letter Sample

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Sous Chef Cover Letter Must-Haves

As you saw in the professional sous chef cover letter sample, your piece should begin with a greeting that’s addressed to a specific person. The first paragraph should be a friendly introduction where you show your understanding of the business’s needs and make the claim that you are completely qualified for the role outlined. The middle section should expound on your abilities, explaining points that may not be clear from reading your resume. The final paragraph should include a few words of gratitude for the reader’s time and consideration. Remember that hiring managers have to review numerous applications, so do not exceed one page, and proofread your work out loud before sending it off.

Best Action Verbs for a Sous Chef Cover Letter

Working in a kitchen is certainly an action-packed job, so as you noticed from the professional sous chef cover letter sample above, include action words such as planned, organized, supervised, led, developed, improved, evaluated, and implemented.

Cover Letter Text

Dear Scott Neumeier,

Diners expect a lot from the Four Seasons, making it essential to maintain a united team environment behind the kitchen’s doors. Just one poor experience can land itself on social media and paint the establishment in a negative light, but you can count on me to follow through on upper management’s instructions while continually motivating my cooks to meet their full potential.In regards to building relationships, I demonstrated this while working at the Marriott Hotel in downtown Atlanta. Success in my job there meant keeping in touch with suppliers, taking orders from our executive chef, planning meals, and handling complaints. I developed a new employee onboarding process to ensure all incoming cooks understood menu items and food safety as well as they should. Our schedule included customized meals for special events, regularly taking into consideration the dietary restrictions of some diners. I regularly helped my team overcome obstacles to ensure on-time and accurate delivery. It was 10 years ago that I finished my training at Le Cordon Bleu, but the principles I learned there stick with me today. These recent years have been quite a journey as the demands of diners have continued to change. My education and experience lend well to the sous chef position you advertised at the Four Seasons. Thank you for taking the time to read my letter. I look forward to the possibility of speaking with you in person about my qualifications and what you have in mind for your hire.

Sincerely,

John Doe

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