Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - - -

I am hardworking and extremely reliable. I have a talent for communication and I am a great team player. I like getting my hands dirty and I always enjoy a challenge. I have experience in training others in retail, food industry, and the craft beverage industry. I have a strong knowledge of fermentation and healthy habits. I am an ambitious student of any and all trades and love nothing more than learning new things. I am a reiki master and do extremely well under stressful circumstances.

  • Excellent communication
  • Cooking
  • Forklift operator
  • Math skills
  • Research and development
  • Troubleshooting
  • Quality control
  • Production experience
  • Coordination
  • Friendly, positive attitude
  • Analytical
  • People person
  • Ability to lift heavy objects
  • Customer assistance
  • Documentation and recordkeeping
  • PPE use
  • Reliable and trustworthy
  • Product personalization
  • Health and Safety Regulations Management
  • Sanitation and cleanliness
  • Artisan bread making
  • Calm under pressure
  • Knowledge of fermentation
  • Materials management
06/2020 to 04/2021
CELLARMAN Kneaders Bakery & Cafe F T Sanfords, UT,
  • Made large batches of mead/ cider/wine according to fermentation formulas.
  • Collected readings every few hours on status, temperature, flow rate and other points for documentation.
  • Monitored material flow or instruments such as temperature or pressure gauges to verify optimal processing conditions.
  • Recorded production deviations in standardized charts to track trends and aid in production management.
  • Dumped or poured specified amounts of refined or unrefined materials into equipment or containers for further processing or storage.
  • Maintained compliance with company standards and all required health and safety guidelines.
  • Turned valves and moved controls to admit, drain and separate materials.
  • Inspected, troubleshot and calibrated equipment to achieve optimal performance.
  • Motivated and encouraged team members to communicate more openly and constructively with each other.
  • Packaged on bottling and canning lines.
  • Used forklift to safely load and unload deliveries
05/2019 to 06/2020
Head Bread Baker Beaumont Hospitals Wayne, MI,
  • Designed and implemented new bread menu, emphasizing local produce
  • Trained others to properly mix/ferment various types of doughs.
  • Oversaw production and proper fermentation of all of the daily and weekly bread menu items.
  • Created par levels for various types of flours and other ingredients.
  • Troubleshooting for any errors or difficulties in bread production.
  • Helped in production of different pastries and other confections.
  • Maintained atmosphere of enthusiastic customer awareness with emphasis on fast customer service.
  • Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
  • Created new scalable recipes.
  • Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
  • Offered product samples and answered questions for wholesale customers.
  • Maintained temperature, time, and humidity logs to document proper conditions.
  • Maintained safe and sanitary area by checking food products' temperature and freshness.
03/2014 to 03/2018
  • Assists physicians with all endoscopic procedures including specialty procedures (ERCP and EBUS).
  • Maintains par levels for dedicated areas, including the par levels I built for Bronchoscopy procedures.
  • Efficiently reprocesses endoscopes, and assists in maintaining reprocessing equipment..
  • Attended ERCP bootcamp.
  • Attends SGNA conferences.
  • Maintains skills in alternate position (Sterile Processing) including decontamination of instrumentation and building surgery sets for OR.
  • Assisted with transportation of scopes for repair and maintenance.
  • Prepared equipment, educational materials, and pharmaceutical supplies to expedite patient discharge processes.
  • Prepared collected specimens for cytological, microbiological and pathological analysis.
  • Provide assistance to physicians in performing endoscopic ultrasounds, endoscopic retrograde cholangiopancreatography (ERCP), esophageal dilations, foreign body removals, and other endoscopic procedures.
  • Run diagnostic tests and biologic quality assurance tests on endoscopic machines.
  • Transported and helped patients prior to and following procedures.
Education and Training
Expected in 2010
High School diploma:
Prescott High School - ,
Expected in 12/2018
: Artisan Bread II
San Francisco Baking Institute - San Francisco, CA,

Learned intricacies of ingredient functionality, mixing techniques, time management, flour technology, and the creation, use, and perpetuation of different kinds of preferments.

Expected in
: Endoscopic Procedures
SGNA - Various Locations,

Attended multiple specialized seminars focusing on different procedures and products including esophageal ablation, EBUS, ERCP, EUS, EMR and more, including a trip to Chicago for an ERCP "bootcamp".

Additional Information

I love spending time with my wife and three children in and around our forest home. I love nature and spending time in the garden and yard. I have a passion for cooking and I enjoy playing disc golf in my spare time.

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School Attended

  • Prescott High School
  • San Francisco Baking Institute
  • SGNA

Job Titles Held:

  • Head Bread Baker


  • High School diploma

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