A good chef cover letter opens with a specific reason for applying, backs it with one or two concrete wins, and closes with a clear next step. Copy this and swap in your details.
I'm applying for the Sous Chef position at your restaurant. After ten years in Michelin-recognized Italian kitchens — currently running a 120-cover service — I'm looking for the next step at a kitchen with a strong technique and menu culture.
In my current role I own line, cost, and an 8-person BOH team. Food cost has held at 27% (target 30%) for 18 straight months. My favorite recent work: a seasonal pasta program with five new items, all above target sales.
Your kitchen's approach to ingredient sourcing is exactly the environment I want to keep developing in.
ServSafe Manager current. Happy to stage or discuss the menu over a short conversation.
Sincerely, [Your Name]
Tips for this letter
Address a real person if you can find one — 'Dear Hiring Team' is fine as a fallback.
Keep it under 300 words. Recruiters skim.
Never restate the resume — pick one story and go deep.
End with a specific next step, not 'I look forward to hearing from you.'
Frequently asked questions
Do I still need a cover letter in 2026?
For applications with a real human review — yes. It's the #1 tie-breaker between similar candidates. For pure ATS pipelines, it matters less.
How long should the letter be?
3 short paragraphs, 250–300 words total. One page maximum. Anything longer gets skimmed.
Should I mention the company by name?
Always. A cover letter that could be sent to anyone gets ignored by everyone.