director of culinary operations executive chef resume example with 20+ years of experience

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

Innovative, experienced operator of Front of the House, Full Bar, Fine Dine, Fast Casual, Quick Service and Culinary Manager with 35 years of experience. Successful published, competitive and award- winning Chef . Accomplished in working with organizational leaders to establish business goals and devise strategies driving revenue generation and business growth.


2019 Launched Jay Belle Barn Wedding LLC Part owner and Executive Chef

2018 Florida Restaurant Association, Orlando, Rapid Fire Challenge Winner

2019 International Restaurant Association, Featured Speaker, Food Trends Brain Healthy Foods

2018 Florida Restaurant Association, Orlando, Featured Speaker Food Trends

2019 International Restaurant Association, top three Chefs showcased in NYC, Rapid Fire Challenge

2009-2014 Multiple showcases, Chef Demos at Epcot® International Food & Wine Festival


2013 & 2014 Published recipes Epcot® International Food & Wine Festival Cookbooks

  • Integrating nutritional research into new Food & Beverage concepts
  • Food & Beverage Master Planning
  • Food & Beverage Concept & Menu Development
  • Purchasing Oversight
  • Maintain Budgets based on accurate forecasts for food and beverage operations
  • Created effective food preparation and cost management strategies, with emphasis on product quality and waste minimization
Work History
09/2020 to Current
Director of Dining Services Senior Living Communities Lexington, SC,
  • Strengthened controls to minimize waste and reduce costs.
  • Monitored food production and corrected issues in preparation, portioning or other areas.
  • Maintained exceptional standards of safety and sanitation in all areas.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
08/2016 to 10/2019
Director of Culinary Operations - Executive Chef Nexdine Wakefield, MA,
  • Created a menu program and recipes based on scientific research to improve cognitive
  • Oversaw day-to-day production activities in accordance with state and county regulations as well as, company standards.
  • Monitored budget and utilized operational resources.
  • Organized and executed robust, creative experiential marketing events.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, receiving multiple surveys with 100% compliance.
  • Verified prepared food met all standards for quality and quantity before serving.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
08/2005 to 02/2015
Chef Manager Walt Disney World Resort City, STATE,
  • Ensured compliance training in safety and food regulations, to reduce opportunities of illness or accidents
  • Implemented, Passport to Culinary Excellence Program, culinary program that increased skill level of culinary team , resulting in increased guest satisfaction and operational excellence levels
  • Responsible for planning and execution of multiple press events, VIP dining experiences, and wine pairings on multiple dining platforms
  • Benchmarked Concierge offerings for Walt Disney World Resorts
  • Benchmarked table service restaurant on multiple service matrix
  • Managed daily operations of +$25 multi-million multi-unit outlets
  • Team leader 150 + employees, developing talent with proper training and mentoring career paths and succession planning
08/1994 to 08/2005
Restaurant General Manager/Operator Players City, STATE,
  • Orchestrated positive guest experiences, creating new ideas and new offerings for customers
  • Strategized business plans to increase merchandise sales and higher guest check averages, with promotional offers, special events, inventory control and portion control, measured improvements average 18%-28%
  • Oversaw balancing of cash registers, reconciled transactions and daily deposits
  • Reconciled cash and credit card transactions to maintain accurate accounting records
  • Controlled purchases and inventory by negotiating prices and contracts with all vendors
  • Verified accurate records for front of house and Heart of House personnel to maintain adequate staffing and minimize overtime
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
2000 to 2004
Restaurant Consultant Williams Consulting City, STATE,
  • Observed restaurant operations, watched staff interactions and tasted different foods from established menu, to establish a plan of action for improvement
  • Improved owner/operator profit margin with sound pricing strategies inventory and portion control
  • Introduced new venders to leverage purchasing power
  • Implemented operational improvements resulting in 18-28 % increase in revenue
  • Ensure compliance with health codes, sanitation requirements and license regulations
  • Refreshed menus with seasonal selections
  • Update training literature for all positions
Expected in 04/2019 to to
CCBM: Business Management
Crummer Business School, Rollins College - Winter Park, FL,
Expected in 06/2005 to to
Associate of Science: Culinary Arts, Restaurant Management
Le Cordon Bleu College of Culinary Art - Orlando - Orlando, FL,

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Resume Overview

School Attended

  • Crummer Business School, Rollins College
  • Le Cordon Bleu College of Culinary Art - Orlando

Job Titles Held:

  • Director of Dining Services
  • Director of Culinary Operations - Executive Chef
  • Chef Manager
  • Restaurant General Manager/Operator
  • Restaurant Consultant


  • CCBM
  • Associate of Science

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