Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Forward-thinking professional offering more than 13 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven Executive Chef skills.

  • Budgeting and Cost Control
  • Cooking
  • Purchasing
  • Inventory Control
  • Food plating and presentation
  • Food spoilage prevention
  • Staff management
  • Order delivery practices
  • Vendor relations
  • Menu planning
  • Fine-dining expertise
  • Kitchen equipment operation and maintenance
  • Team leadership
  • Sanitation guidelines
Work History
Executive Chef, 03/2016 - 11/2019
Hornblower Philadelphia, PA,
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Increased profits and efficiency by building optimal inventory control model
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
  • Generated employee schedules, work assignments and determined appropriate compensation rates
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Monitored and controlled kitchen overhead and production costs with responsibility for profit and loss
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests
  • Maintained well-organized mise en place to keep work efficient and consistent
Kitchen Manager, 04/2014 - 06/2015
Kneaders Bakery & Cafe Saratoga Springs, UT,
  • Prepared a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
  • Assumed 100% responsibility for quality of products served
  • Consistent with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
  • Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period
  • Handled,, stored, and rotated all products properly using the FIFO (First in First out) method
  • Opened and closed the kitchen properly
  • Attended all scheduled employee meetings
  • Performed other related duties as assigned by the manager-on-duty
General Manager, 06/2007 - 06/2013
Hand & Stone Highland Park, PA,
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in food waste reduction
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Purchased food and cultivated strong vendor relationships
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
: Culinary Arts, Expected in
Cuyahoga Community College - Cleveland, OH

A Chef I worked under at the time (Chef Mario/Trivs Steakhouse) convinced me that I would learn more and become more experienced by working and learning in professional kitchens and dropping out of college. It was great advice and still to this day do not regret it. I did however complete all of my classes associated with cooking and business management.

: Culinary Arts, Expected in 06/2011
Cuyahoga Valley Career Center - Brecksville, OH

Elected Class President (2009-2011). Attended State wide culinary competition as the captain of a five person culinary team (Pro Start Invitational/Columbus, OH). Obtained valuable knowledge and experience of all aspects in a hospitality business. Had two instructors, one for cooking, one for service and customer relations.

High School Diploma: , Expected in 06/2011
Independence High School - Independence, OH
  • ServSafe Certified (level 2)

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Resume Overview

School Attended

  • Cuyahoga Community College
  • Cuyahoga Valley Career Center
  • Independence High School

Job Titles Held:

  • Executive Chef
  • Kitchen Manager
  • General Manager


  • Some College (No Degree)
  • High School Diploma

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