Executive Chef Kitchen Manager Manager Resume Example

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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:

More than 8 years culinary arts training, practice, and development with 9 years of professional kitchen management experience. Vast knowledge of catering, quick service, fine dining, casino, hotel, and all other high volume restaurant service. Expert knowledge of Seafood and certified merchant with speciality in Italian cuisine and Euro-Asian Fusion as well proficient in Allergens and Nutrition knowledge & training. Achieving Executive Chef an early age help developed advanced skills and diverse cuisine knowledge and strengthen career experience.

Aiming always for the out most best customer experience, superior plating skills, and desire to grow and expand in any establishment. Worked for many Chicago land's highly rated restaurants and companies such as Rivers Casino rated best casino 2012/2013, Tasty Catering awarded "Caterer of the Year," Lettuce Entertain You, and many more restaurant group/organizations.

Executive Chef/Kitchen Manager/Manager, 08/2016 to 03/2020
Grand Living At Lake LorraineHernando, FL,
  • Entrusted to redesign and modernize entire BOH workflow
  • Develop new SOP's for entire Kitchen
  • Ensure new HACCAP plan, Pest Control, Ansul System, Back Flow, Fire Safety (Fox Valley), and all other Chicago Codes are up to date and maintained
  • Ensure sanitation standards are up to current regulations
  • Streamline current recipes, develop recipes, and redesign current recipes
  • Educate the entire BOH staff to the newly developed SOP's, Perform evaluations and enforce Food Handler Certifications
  • Maintain all company Compliances, and all Human Resource & Back of Office documents are up to date for entire BOH staff
  • POS redesign and update, Inventory Count development and improve accuracy
  • Maintained 26.5% food cost as requested with and average variance to 1.5% negative and positive
  • Maintained 12.5 % Labor cost as per company regulation with average variance to 1% negative and positive
  • Maintained steady revenue average-$12K-15K (Daily), $70K-80K (Weekly), $4M-4.5M (Annual) per Company budget
  • Developed entire Banquet Menu and Redesign
  • Developed entire Catering Menu
  • Collaborate with Chamber of Commerce, NRA, and local Vendors like Revolution, Angry Orchard for Food Shows, Chef's Tastings, Charity Events, and Off-Site Catering
  • Provided assistance to 1.5M renovation project 2017-2018 at Elephant Castle Adams St
  • Collaborated/Opened State and Main Concept in Glenview, IL 2017 ,which is another branch of current company
  • Collaborated/Opened Elephant and Castle redesign in Glenview, IL 2018
  • Train and develop all BOH staff
  • Performed all managerial training for both BOH & FOH
Chef/Restaurant Manager/Consultant, 07/2015 to Current
Bickford Senior LivingGurnee, IL,
Executive Chef, 08/2014 to 03/2015
Dive BarCity, STATE,
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Designed scheduling for the employees
  • Managed food or other supplies needed to ensure efficient operation to comply with food cost and budget.
  • Inspect supplies, equipment, or work areas to ensure it complies to the establishment standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Work other establishments as needed such as Meat on Chestnut, Meat on Halsted, Minibar, and D.S.Tequilas.
Head Chef/Manager, 06/2014 to 09/2014
HB JonesCity, STATE,
  • Working expo window, ordering, prep, designing specials, and setting up parties & deliveries.
  • Ensuring restaurant is fully operational closing and opening shifts.
  • Acquiring necessary equipment and supplies for the restaurant.
  • Lowering food cost to percentile set, scheduling, prep list, and organization of the coolers & any sending repair requests.
, 01/2013 to 06/2014
Promoted from-Commisary Sous Chef, 2012 to 2013
Rivers CasinoCity, STATE,
  • Sous-Chef for multiple outlets serving Multi-Oriented Cuisine Buffet, Bar/Nightclub, and Fast-Food Burger Outlet.
  • Each individual producing $60.7 million annually on average for the buffet, $50.4k annually for the Burger outlet, and each producing $16,000 daily.
  • Train and manage more than 20 cooks on shift.
  • Menu & Recipe Design, Cook line Template and SOP's, manage BEO/GEO events in the Bar/Nightclub outlet, daily reports with Avero Slingshot and Micros, inventory ordering using Red Rock SAMMS, and scheduling with Virtual Roster/Time Manager systems.
  • Train and Manage with more 18 cooks on shift Managed back of the house operations.
  • Producing and ordering food for 5 outlets including the high volume buffet manage all major product/inventory ordering daily creation of the food for GEO/BEO events or offsite such as Green Tie Ball.
Corporation: , Expected in Jan 2012
- ,

Rivers Casino - Des Plaines, IL Pharos Leadership Program Group Service Excellence Program Avero Slingshot Program Micros Skill Port Program Culinary Arts

Associate of Arts: Culinary Arts Culinary Arts Hospitality Culinary Arts, Expected in Jan 2008
Robert Morris University - Chicago, IL,

Culinary Arts Culinary Arts Hospitality Culinary Arts

: Culinary Arts Hospitality Culinary Arts, Expected in
Harper College - Palatine, IL

NRA Certification Certified

ServSafe Food Handler Certified

ServSafe Allergens Certified


Skill Port Certified

Avero Slingshot Certified

Red Rock Inventory System

Pharos Leadership Program

Group Service Excellence Program

Professional Affiliations

Top 100 Chefs on Fudi App (Local Chefs on Demand)


Critical Thinking, Web design, Menu Design, Catering, Private Chef, Leadership, Micros, SOP Creation, Time Management

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Resume Overview

School Attended
  • Robert Morris University
  • Harper College
Job Titles Held:
  • Executive Chef/Kitchen Manager/Manager
  • Chef/Restaurant Manager/Consultant
  • Executive Chef
  • Head Chef/Manager
  • Promoted from-Commisary Sous Chef
  • Corporation
  • Associate of Arts