Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
  • Decision Making
  • Problem Solving
  • Meat Preparation
  • Kitchen Staff Support
  • Conflict Negotiation
  • Verbal and Written Communication
  • Temperature Monitoring
  • Vegetable and Fruit Preparation
  • Relationship Building
  • Tray Assembly
  • Team Building
  • Meat and Poultry Slicing
  • Proper Food Storage
  • Food Portioning and Packaging
  • Coaching and Mentoring
  • Sauce and Dressing Creation
  • Salad Bar and Buffet Maintenance
  • Cleaning and Sanitizing
  • Seafood Preparation
  • Shipment Receipt
  • Dishwasher Operation
  • Dessert Preparation
  • Customer Service
  • Salad Creation
  • Portion Control
  • Weighing and Measuring
  • Quality Assessment
  • Goal Establishment
  • Flexible and Adaptable
  • Meal Tray Assembly
  • Recipe Adherence
  • Cash Register Operation
  • Food Plating and Assembly
  • Floor Vacuuming
  • Feedback Acceptance
  • Creative Thinking
  • Reliable and Punctual
  • Sweeping and Mopping
  • Coffee and Tea Preparation
  • Fish, Fowl and Poultry Cleaning
  • Standards Compliance
  • Attention to Detail
  • Menu Distribution
  • Patient Dietary Requirements
  • Food Tray Delivery
  • Work Coordination
  • Food Preparation
  • Team Leadership
  • Payment Processing
Cook's Assistant, 05/2017 to Current
Nhc MurfreesboroMurfreesboro, TN,
  • Prepared food for service based on daily specials and chef's needs.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Grilled and deep fried various foods from meats to potatoes.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
  • Safely operated kitchen equipment including industrial size mixers and [Type] tools.
  • Assisted head chef by preparing [Type] cooking ingredients for over [Number] nightly dishes.
  • Stood in for [Job title] and [Job title] to maintain efficient flow of [Type] kitchen.
  • Decreased food waste by adapting menus to changing seasons and supply availability.
  • Worked closely with Chef to design dynamic and seasonal menus.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Prepared workstations with ingredients and tools to increase efficiency.
Lead Line Cook, 09/2015 to Current
Sage Hospitality Resources, LlpMinneapolis, MN,
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Developed process to accurately track food costs more efficiently, saving in food waste.
  • Sourced vendors and negotiated agreement costs, cutting supply costs [Number]% without compromising quality.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
  • Cooked multiple orders simultaneously during busy periods.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Auditor, 09/2011 to Current
AssurantGreen Bay, WI,
  • Conducted audits on internal controls and developed reports on findings.
  • Communicated audit findings by preparing and disseminating final reports to lead supervisor.
  • Provided suggestions to improve management control weaknesses.
Assistant Kitchen Manager, 01/2019 to 07/2020
FlixbrewhouseMadison, WI,
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Supervised staff preparing and serving 500 meals per day.
  • Worked closely with [Job title], chef and cooks to determine menu plans for special events or occasions.
Education and Training
: Culinary And Photography, Expected in
Grand Rapids Community College - Grand Rapids, MI

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School Attended

  • Grand Rapids Community College

Job Titles Held:

  • Cook's Assistant
  • Lead Line Cook
  • Auditor
  • Assistant Kitchen Manager


  • Some College (No Degree)

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