Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
Professional Summary

Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure medical restaurant settings. High-performing Chef offering 7 years of kitchen experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.

  • Institutional and Batch Cooking
  • Food Spoilage Prevention
  • Food Presentation
  • Food Plating and Presentation
  • Food Preparation
  • Food Preparation and Safety
  • Order Delivery Practices
  • Cleaning and Organization
  • Recipes and menu planning
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • Performance improvement
  • Hospitality and service industry background
  • Kitchen equipment operation and maintenance
  • Operations management
  • Menu marketing expertise
  • Effective planner
  • Hospitality service expertise
  • Extensive catering background
  • New hire training
Work History
Cook 1, 09/2018 to Current
Marriott InternationalClive, IA,
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Prepared estimated Number of orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Managed 10-person staff, supervised preparation of gourmet and homestyle foods and explained steps for readying specialty items.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Ordered and received products and supplies to stock kitchen areas.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Communicated closely with Dietitians and nurses to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Produced over 40 dishes per day and maintained near-perfect customer satisfaction scores.
  • Transitioned between breakfast and dinner service.
  • Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Recommended menu items for new dish development, holidays, special events and promotions.
Cook Shift Leader, 04/2015 to 09/2018
Spectrum HealthWatervliet, MI,
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients, resulting in lower grocery costs.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prepared operational reports and analysis, monitored trends and made appropriate recommendations for success.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Supervised and enhanced work of 5-person team producing more than 30 plates per day.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Assistant Manager, 05/2010 to 04/2015
Fleet FeetClarksville, TN,
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Established and optimized schedules to keep coverage and service in line with forecasted demands.
  • Planned team-building exercises to increase employee performance and job satisfaction.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
  • Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
  • Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
  • Mentored Number-member sales team in applying effective sales techniques and delivering top-notch customer service.
  • Reduced financial discrepancies by monitoring monetary transactions, including credit card sales and deposits.
  • Increased sales revenues by promoting complementary products and educating customers about store promotions.
  • Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Achieved recognition from senior management for contribution to store success, including managing sales, employees and operations to foster optimal performance.
  • Reduced corporate costs by developing and implementing improved merchandising, receiving and maintenance procedures.
  • Increased sales by driving operational efficiencies and building excellent customer rapport.
  • Reviewed sales and gross profit reports to determine options for increasing market growth.
  • Monitored security and handled incidents calmly.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
  • Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
  • Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
High School Diploma : , Expected in 05/2005
Richfield High School - Richfield, UT
Associate Of Business Administration: Business, Expected in
Snow College South - Richfield, UT,
  • Food handlers Permit

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Richfield High School
  • Snow College South

Job Titles Held:

  • Cook 1
  • Cook Shift Leader
  • Assistant Manager


  • High School Diploma
  • Associate Of Business Administration

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: