corporate executive chef director of manufacturing resume example with 20+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - - -
Professional Summary

Experienced Food Service Industry Manager with over 30 years of experience in Healthcare, Private Clubs, Independent Restaurants, Chain Restaurants, Hotels, Higher-Education, Super Markets, and Food Manufacturing. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Also experienced in working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.

  • Sanitation guidelines
  • Forecasting and planning
  • Performance assessments
  • Customer assessment
  • Workflow optimization
  • Team building
  • Process development and implementation with Progressional Improvement
Work History
06/2006 to 12/2018
Corporate Executive Chef/Director of Manufacturing Saber Healthcare Group, Llc Urbana, OH,
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish and eggs.
  • Kept labor at or below 5% to support business profit targets.
  • Implemented kitchen design standardization for all 19 Heinen's locations to allow continuity of food production.
  • Developed the addition of centralized ware-washing and the addition of cold-kitchens to all Heinen's locations.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews for their main manufacturing facility.
  • Team leader/designer/coordinator for a new 60,000 sqft. Commissary food production plant.
  • Implemented the utilization of "close-dated" food into food production to eliminate food waste and to decrease costs.
  • Elevated the existing Heinen's food safety program to a state-of-the-art level by utilizing my expertise in Super SafeMark food safety training.
  • Utilizing my culinary expertise and educator experience, I trained Heinen's kitchen and catering staff and elevated their skill level.
  • Managed approximately 600 employees at one time.
09/1980 to 06/2006
Assistant Director of Food Service Kent State University City, STATE,
  • Established and maintained productive working relationships with union staff to resolve operational difficulties and to promote interdisciplinary, collaborative approach to customer service provision.
  • Updated and improved quality control standards, via an introduction of advanced culinary methods and procedures to improve customer satisfaction.
  • Managed, advised and trained new support staff in Food Service initiatives and processes involving improved food handling and preparation techniques.
  • Changed Kent's existing traditional cafeteria-style food delivery system to a more successful 'just-in-time' food production system. This allowed made-to-order food selections.
  • Taught all college-credit hospitality courses during my tenure at Kent.
  • Developed a new KSU catering operation that grossed approximately $4 million per year.
  • Created the Schwebel Garden room via a donation by the Schwebel Foundation to create a fine-dining restaurant on the KSU campus. Many hospitality students worked within the kitchen and dining room to gain culinary experience.
  • Managed approximately 1,500 employees at one time.
01/1980 to 03/1980
Certified Executive Chef 1980 Lake Placid Olympics City, STATE,
  • Managed all food service related to all of the Olympians and support staff.
Expected in
Associate of Science: Culinary Arts
Culinary Institute of America - Hyde Park, NY,
Expected in
Certified Executive Chef: Culinary Arts
American Culinary Federation - St. Augustine, Florida,
Expected in
Certified Food Service Operations Manager:
Department of Education, State of Ohio - Columbus, Ohio,
  • Awarded Chef of the Year through the American Culinary Federation three times. 2011, 2006 and 1998.
  • Inducted into the American Academy of Chefs, 1990.
  • Northeast United States Professional Chef of the Year in 1999.
  • Culinary Educator of the Year 1984.
  • American Culinary Federation
  • American Academy of Chefs
  • National Ice Carvers Association
  • National Association of College & University Food Services
  • National Restaurant Association
  • Produce Marketing Association
  • Habitat for Humanity
  • Ohio Team Cuisine
  • Certified Executive Chef
  • Certified Culinary Educator
  • Certified Food Service Manager
  • Certified Wilton Cake Decorator (taught by Wilton himself)
  • Certified HACCP Serv-Safe/SafeMark Food Safety Instructor/Expert
  • Certified Meat Cutter; Toledo School of Meat Cutting

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Resume Overview

School Attended

  • Culinary Institute of America
  • American Culinary Federation
  • Department of Education, State of Ohio

Job Titles Held:

  • Corporate Executive Chef/Director of Manufacturing
  • Assistant Director of Food Service
  • Certified Executive Chef


  • Associate of Science
  • Certified Executive Chef
  • Certified Food Service Operations Manager

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