Personally when I read a new resume from a potential hire's I look at a couple things: One, how accurate were their positions at these employments. Two: locations of the employments. And Three: for the job they are applying for have they done anything relevant for the position. I only mention these three areas of questions because I have had a few applicants in the past who have mention on the resume as titled "Pastry Cook" but has also mention in the description they do "Menu Planning and Cost analysis" which to me is not accurate because the job should be up the Pastry Chef or even the Pastry Sous Chef. The Second thing is the locations because if they jump city to city, you have to ask yourself how long this individual will stay until they move once more. The last one is only if the job is for a production stand-point, if you the employer have items on your menu that they have produced in the past so there is little to no training involved. As example: if you need someone to make croissants, your first thought would not be go with the chocolate-tier. These are just examples of what i look out for on a resume. The length of employment at previous places does not weight a huge factor in my books. When you’re young in your career, it is typical to jump job to job only because you want to learn as much as possible before you make a decision on what area of the pastry world you want to stay with; breads, hotels, chocolates, bakeries, etc... This is just my two cents, every employer is different