Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
Professional Summary

Motivated Food Service professional determined to exceed expectations, build staff morale, and manage all aspects of the Food Service Department.


Supervisor of the Quarter 2019

"Good" Program Review 2019

Outstanding PWP 3/31/20

Work History
06/2019 to Current Assistant Food Service Administrator Legends | Columbus, OH,

8901 South Wilmot Road, Tucson, Arizona 85756

Series: 1667

Pay Plan: GS

Grade: 12

Salary: 85,297.00

Hours Worked Per Week: 40

Supervisor: Michael Howard (520) 663-5000 Ex: 6300

I am assigned to work at the Federal Correctional Institution (FCI), Tucson, with oversight of the United States Penitentiary (USP), Federal Prison Camp (FPC), and Warehouse when advised by the Food Service Administrator or in his absence. I directly supervise and provide guidance to 9 Cook Supervisors and 1 Administrative Assistant. Upon my arrival, I was immediately responsible for all aspects of the FCI. The FCI Food Service Department had long been understaffed. A lack of daily management presence had left the infrastructure and operation subpar. The institution was undergoing a mission change which most inmates were transferred out. Program Review, ACA, and PREA audits were scheduled a few months out and I had to get the department organized and up to standard. I formulated a plan which was approved by my supervisor and the Warden. I suggested to utilize hold-over inmates to detail clean and paint every area within the department. I procured life saving devices for all the coolers and freezers. Purchased new equipment to replace the ones that were broken or malfunctioning. I submitted work orders to have the equipment installed. I enforced Food Service Policies and procedures and implemented sanitation standards. I mandated daily sanitation checklists be posted in every work station through out the department. I ensured that all Special Diets, Medical Diets and Religious Diets were adhered to according policy. I delegated specific tasks to staff and followed up to ensure they were completed within allotted time frames. My leadership during this time allowed me to gain respect from my staff and obtain a favorable rating at the conclusion of all the reviews. I was awarded Supervisor of the Quarter and was essentially motivated to maintain the highest standards.

As Assistant Food Service Administrator, I communicate orally. I speak clearly and use direct eye contact to effectively get my point across. I interact with staff, inmates, and vendors daily to relay vital information, manage resources, and to establish and maintain working relationships with suppliers. Specifically, I perform the following tasks: Conduct monthly Staff Meetings where line staff and management unify to discuss issues, address operational changes, and I can give and receive feedback. I meet with staff to discuss their strengths and weaknesses, progress reviews, performance appraisals, and execute verbal counseling regarding poor performance. I have briefed the Executive Staff and Business Office personnel on specific budget needs and made requests for additional resources. I give Admission and Orientation Lectures (A&O) to newly committed inmates where I provide them with a brief overview of the Food Service Department. As the Institution Duty Officer, I meet with Executive Staff in an Open-up meeting during my tour to keep them abreast of any critical information that may have arose over the weekend or after hours. I have interviewed potential new cook supervisors and participated in the voucher process. I counsel Inmates in an attempt to change their behavior on a daily basis.

I also possess the ability to effectively communicate in writing. I have prepared Memorandums for internal distribution to Executive Staff and inmates, written incident reports detailing my recollection of events, completed written counseling documentation for staff performance, generated informative emails, created training plans for new staff, prepared written responses to Program Review and Operational Reviews, and composed responses to Administrative Remedy Requests BP-08 and BP-09.

As the Black Affairs Program Manager Alternate, I have written several informative articles regarding civil rights, racial injustice and historical black figures which have been distributed to all staff. As the Institution Duty Officer, I am tasked with documenting all events and producing a detailed report which is submitted at the end of my tour.

As Acting Food Service Administrator, I gained valuable experience in managing resources. I utilize resources in the most efficient way possible which include: Monitor warehouse staff to ensure they are rotating inventory in order to keep ingredients optimally fresh, receive only quality food from vendors that meet specifications at the time of delivery, and input products into the Federal Nutrition System (FNS) accurately. Time is critical, I am proficient in scheduling staff and prioritizing workflow to meet the needs of the department and minimize the use of overtime. I encourage staff to progressively cook, utilize leftovers to prevent waste, and procure items from vendors with favorable pricing. I maintain a positive rapport with the facilities department, so that maintenance and repairs are completed without being out- sourced. I also ensure that inmates are being served adequate quantities of food that are sufficient to feed all inmates within my budget. I use the Federal Nutrition System (FNS) on a daily basis to ensure that the acceptability for all meals is accurate, create menus, and adjust inventory. I verify and certify staff Time and Attendance in WEB TA ensuring that leave requests and overtime are computed accurately. I Certify inmate pay in the True Net system ensuring that the Food Service Department is awarding inmates with pay based on their performance and remain within budget. I ensure that staff review the Posted Picture File on a quarterly basis.

I was trained for one year by the Food Service Administrator. Under his guidance, I have independently prepared Budget Projection Reports where I was able to estimate requirements for edibles, non-edible, and religious items. I acquired the date stamp and signature of the Business Administrator and submitted the report prior to the deadline. I completed the Annual BP-184 Report and submitted to Business office indicating how much funding I will need for the up-coming fiscal year. I reviewed Bid Abstracts and verified that bid awards were accurate. I have conducted physical inventories of all items in the Complex Warehouse, large meat freezers, and coolers and have remained within the .1 percent inventory value which is well above the standard. I submitted Certification Memorandums verifying that Progress Reviews, Appraisals, and Credit Card Reconciliation had been completed. I have approved and signed modifications for Quarterly Purchase Orders and for milk. I have attended budget meetings where negative population adjustments were issued. I am knowledgeable of Cost Center Management and have experience tracking Food Service expenditures utilizing the Fund Control Management System.

During the Shelter in Place Order, issued by the agency because of the COVID-19 Pandemic, I acted as Complex Food Service Administrator for 45 days. All normal operating procedures were affected. I was responsible for planning, controlling, and evaluating all food service functions which included satellite feeding, the Religious Diet Program and Medical Diets. I managed the budget and purchased all food items and supplies for the department. I accomplished this by directing others to procure items by Government purchase cards (under 10,000). During this challenging time all staff were ordered to remain at the institution in which they were assigned. I discontinued the use of the current staff roster and developed a Shelter in Place Roster that remained in use for an additional quarter. I formulated working menus for the complex which consisted of two cold meals and one hot meal. We satellite fed the inmates in their assigned housing units until the order was lifted. I incorporated additional sanitation for frequently touched surfaces and high traffic areas. I delegated a cook supervisor to conduct weekly rounds in the Special Housing Unit (SHU), and to complete the weekly storeroom requisition to ensure that food and supplies were received. The Complex Warehouse was manned by various outside staff. At times, staffing at the warehouse was minimal and staff were inexperienced with warehousing procedures. I advised the Executive Staff about the problematic issues we faced at the warehouse and with written approval from the Associate Warden, I arranged for USP food service staff to assist with warehouse duties. FCC Tucson became a storage location for Box Meals that were purchased by the Region. I remained in contact with the Regional Food Service Administrator via email and over the telephone.

In addition to my regular duties, I am responsible for meal planning for the Community Relations Board Meetings (CRB), Volunteer Banquets, and any other functions that the Food Service Department’s service is requested. I am also a Correctional Worker first. Therefore, I maintain the security of the institution. I respond to emergency situations and report all suspicious activity.

02/2020 to 05/2020 Assistant Food Service Administrator Federal Bureau Of Prisons | City, STATE,

13777 Air Expressway BLVD, Victorville, Ca 92394

Series: 1667

Pay Plan: GS

GS: 12

Temporary Promotion (NTE)

Supervisor: Tammy Ruda (760) 530-5700

Salary: 85,297.00

Hours worked Per Week: 40

. Assisted the Food Service Administrator with the efficient running of the complex and diverse Food Service Program.
. Provided monthly and weekly memorandums to the Food Service Administrator assuring the completion of standards.
. Supervised and directed approximately 10 staff members assigned to the Federal Correctional Institution I Food Service Department.
. Assured compliance with the National Menu Specifications and ensured that the Federal Nutrition System (FNS) was being utilized to maintain the food service inventory.
. Assumed responsibility for the Food Service Staff Roster Program.
. Developed the Quarterly Staff Roster and prepared the roster for the bidding process.
. Assigned and adjusted employee’s schedules according to the Master Agreement and MOU
. Prepared and released the rosters three weeks in advance for staff.
. Approved or denied leave requests made by staff and distributed overtime and compensatory time authorization forms to the Associate Warden Over the food service department for approval.
. Oversaw the bidding process for Annual Leave with the roster committee.
. Created Training Plans for new food service employees and insured that they received the training required to succeed in the department.
. Conducted monthly staff meetings and submitted the monthly meeting minutes to the Regional Food Service Administrator.
. Participated in monthly department head meetings with Departmental and Executive staff.
. Conducted weekly Special Housing Unit rounds and resolved inmate complaints about the meal service.
. Participated in Environmental Management Systems committee meetings.
. Established a partnership with the Facilities department insuring that broken or malfunctioning equipment and/or tools were repaired in a timely manner.
. Conducted weekly rounds of the food service department and ensured that food service equipment was used and maintained in accordance with manufacturers specifications.
. Confirmed that access to mechanical and electrical components of equipment were secured. .
. Monitored sanitizer concentration, sanitizer exposure time, and temperature.
. Performed formal sanitation inspections of all food service areas on a weekly basis and submitted a memorandum to affected staff and the Food Service Administrator.
. Ensured that medical diets were provided by mainline self- selection, and heart healthy alternatives were served on a daily basis.
. Procured items for ceremonial meals in conjunction with the Religious Service Department.
. Generated and reviewed As –Served Menus on a weekly basis and maintained a file which was reviewed and signed by the Food Service Administrator.
. Maintained files for medical diets, special diets, Certified Religious diets, Daily Sentry Rosters, Work Assignment Manager (WAM) Rosters, Work Orders, Sanitation Inspections, AS-Served Menus, Temperature Logs, Special Housing Unit Meal Forms, B- Tool Reports, and Inventory Receivers.
. Monitored the temperature of foods being served on the mainline.
. Prepared weekly Store Room Requisitions.
. Monitored refrigerator and water temperatures daily.
. Ensured that inmates assigned to food service were medically cleared prior to being hired.
. Maintained a positive working relationship with Religious Services, Unit Team, Trust Fund, and Correctional Services to ensure that food service program needs were met.
. Motivated and boosted staff morale by leading by example, celebrating staff accomplishments, and utilizing corrective coaching techniques.

08/2011 to 06/2019 Cook Supervisor Federal Bureau Of Prisons | City, STATE,

13777 Air Express way BLVD, Victorville, Ca 92394

Series: 7404

Pay Plan: WS

Grade: 8

Salary: $37.20 Biweekly

Hours worked per week: 40

Supervisor: Tammy Ruda (760) 530-5700

• Oversee the overall production and completion of 1500 or more nutritionally adequate meals at FCI I Victorville.
• Supervise and delegate tasks to inmate work detail.
• Train inmates on proper procedures on handling food, cleaning chemicals, quantity food preparation, and
proper use of food service equipment.
• Monitor solution temperatures and exposures for hot water sanitizing, and the chemical concentration levels.
• Calculate inmate pay and evaluate their work performance.
• Ensure progressive cooking to avoid waste.
• Ensure that cooking and cooling temperatures are monitored regularly as work is in progress.
• Maintain a constant control of hot items such as chemicals, Class A Tools, sugar, yeast, and any other potential
items that may cause risk or harm to the institution.
• Ensure all food service equipment is fully functional.
• Ensure product rotation or (FIFO) First in First out practice is implemented on all food products.
• Conduct random searches of inmates and work areas to ensure that contraband is not brought in or out of the
• Annotate in log book temperatures of coolers, freezers, hot boxes, dry storage, and dish machine.
• Routinely monitor the cleaning and sanitizing methods used by inmate work crews to clean multi use equipment
and utensils.
• Utilize the WAM (Work Assignment Manager) computer program to create detailed inmate reports, prepare
Official Out- Counts, and adjust inmate work schedules.


Serve Safe for Managers 2018

Expected in 06/1999 High School Diploma | Granite Hills High School, El Cajon, CA GPA:

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