Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Professional Chef adept at managing and guiding team of kitchen personnel in production of various cuisines and their preparations. Strive to bring value to any restaurant organization that offers a competitive and challenging environment. Sound understanding of the importance of training, coaching and continual improvement.

  • Recipes and menu planning
  • Culinary staff operations
  • Operations management
  • Microsoft Office - Excel, Word, Outlook
  • Compeat - inventory management, invoicing, recipe management
  • Hotschedules - schedule/forecasting system
Work History
Corporate Chef, 2016 - Present
Kohl Wholesale Jefferson City, MO,
  • · Develop restaurant concept, banquet menus, recipes, detailed recipe costing and pricing.
  • · Spearheaded menu planning, recipe development and day-today management for five locations currently, 9locations pre COVID including two banquet venues.
  • · Collaborate with chefs on menus, seasonal food items, staffing needs, hiring, coaching/mentoring, and any issues related to BOH operations.
  • · Review food and labor costs on a weekly basis for multiple locations. Used root cause analysis to conduct assessments and develop improvements.
  • · End of the year 2019 vs 2018 – Increase in sales of $1.9 million, decreased overall food cost by 1.9%
  • And decreased overall BOH labor by 1.8%.
  • · Implement and review BOH systems and standard operating procedures daily to ensure proper food handling procedures in accordance to state and federal regulations and Company policies.
  • · Ensure appropriate Safety, Sanitation and Maintenance standards are being followed.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • · Collaborate with Marketing, Purchasing, and Training Departments on menu proposals, menu design, promotions and company initiatives.
  • · Address internet rating forum reviews increasing and maintaining an average score of 4.2 out of 5 from 3.9 in 2018
  • · Contribute to design and redesign of kitchens for new and existing restaurants.
  • · Collaborate with Maintenance Department, contractors and architects on kitchen related projects.
Executive Chef, 2011 - 2016
Boyne Resorts Snoqualmie Pass, WA,

Heritage Grill provided a la carte lunch service and was used as a banquet facility with a seating capacity of approximately 150. Heritage Grill housed Ralph Brennan Catering Events as well as a bakery commissary providing breads and desserts to sister restaurants.

· Composed seated buffet and reception menus for both restaurant and upscale off-premise catering.

· Develop standard recipes, costing, food preparation techniques and training.

· Plan and execute all in house and off-site events up to 1200 guests.

· Collaborated with sales team to create attractive menu proposals.

· Hire and train restaurant and catering kitchen staff.

· Responsible for restaurant/catering inventory, food and labor costs.

· Oversaw off-site catering operations and ensured standard safety and sanitation practices.

Private Chef/Owner/Operator, 2002 - 2011
Compass Group Usa Inc White Plains, NY, Self-employed as a private chef and caterer, prepared meals daily adhering to special requests, dietary restrictions and vegan meal preferences. Provided catering and staffing services for private, social and corporate events. Banyan Hospitality was the preferred banquet food service provider to the Blue Moon Hotel in Miami Beach.
  • Provided full service off premise catering for events up to 1,000 guests.
  • Provided cooks and service staff for private and corporate events.
  • On-call for last minute meal services, events or yacht charters and/or cruises.
  • Catered breakfast, lunch, dinner and cocktail receptions for the Blue Moon Hotel and sister hotel Essex
  • Consulted with customers to assess needs and propose optimal food service solutions.
Corporate Executive Chef, 1993 - 2001
Gatehouse Restaurant City, STATE,

American cuisine emphasizing local seafood, farmed local produce, prime meats, locally raised poultry, house made desserts and cheeses. Private dining and banquet services were offered in addition to a la carte dining.

1994 -Gatehouse Catering Company was formed, specializing in upscale off site catering for social and corporate events.

1996 -Opened Cheeky Monkey Cafe in Newport, RI. Multi-cultural cuisine, creative beverage program in a fun casual setting with a capacity of 120 seats. In 1999 a second Cheeky Monkey opened in the Blue Moon Hotel in Miami Beach, mirroring the Newport location.

  • Responsible for all culinary operations including menu development, menu proposals for banquets and catering, BOH cost of goods, hiring and training, BOH systems.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Collaborated with other chefs and local farmers on seasonal and year-round availability of vegetables, and local ingredients.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Associate of Arts: Culinary Arts, Expected in 05/1985
Rhode Island School of Design - Providence, RI
Additional Information
  • Community Outreach and Fundraising: Annual Christmas and Thanksgiving meals at the New Orleans Mission, French Quarter Graffiti Clean Up, JCRS, DVASH, Lark in the Park, NO Children’s Hospital, The NOLA Project, Scales and Ales, Emeril Lagasse Foundation, Art in Bloom, NO Crime Stoppers, Breast Cancer Awareness, Susan B. Komen, Leukemia and Lymphoma Society, Friends of City Park, American Kidney Foundation, American Cancer Society.

· James Beard House, February 1998: Discovery Series featured Chef.

James Beard House, September 2015: Best of Brennan’s, Louisiana Gulf Seafood 10 Years After Hurricane Katrina.

  • Chef Instructor - cooking classes for Operation Frontline, Days of Taste Program for Children, and continuing education classes at Rhode Island School of Design.
  • Various food demonstrations and appearances with the Ralph Brennan Restaurant Group and Creole Cuisine Restaurant Concepts.

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Resume Overview

School Attended

  • Rhode Island School of Design

Job Titles Held:

  • Corporate Chef
  • Executive Chef
  • Private Chef/Owner/Operator
  • Corporate Executive Chef


  • Associate of Arts

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