Executive Chef Owner Operator resume example with 19 years of experience

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

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Motivated Hospitality professional focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

  • Banquets and catering
  • Food and beverage pairing
  • Food preparation techniques
  • Budgeting and cost control
  • Customer service oriented
  • Recruitment and hiring
  • Training
  • Purchasing
  • Diverse beverage knowledge
  • Work ethic
  • Multitasking
  • Computer skills
  • Teambuilding
  • First Aid/CPR
  • People skills
  • Working collaboratively
  • Reliable and trustworthy
  • PPE use
  • Leadership
Executive Chef/Owner/Operator, 04/2005 to Current
Lincoln TechFayetteville, AR,
  • Handled client questions and concerns via different communication channels to deliver exceptional customer service.
  • Organized event facility, food and beverage selections and audio-visual arrangements.
  • Planned, coordinated and executed weddings and special events.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Kept atmosphere constructive for employees by promoting effective listening skills, regular training and follow up one on ones.
  • Trained all front of house staff on expectations, policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
School Nutrition Director , 06/2012 to 06/2017
Stonebridge CompaniesStapleton, CO,
  • Demonstrated advanced knowledge of laws and regulations governing school nutrition programs.
  • Supervised budgeting and purchasing initiative for all meal plan inventory.
  • Managed application process for eligible students to receive meal assistance.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Implemented and enforced adherence to school kitchen safety protocols.
  • Achieved budgetary targets by monitoring expenses and resource utilization, cutting waste and strengthening revenue streams.
Culinary Arts Instructor, 06/2005 to 06/2010
Career Technical CenterCity, STATE,
  • Developed lesson plans following established culinary curriculum.
  • Supervised all cooking done in kitchens in non-critical, systematic environment to educate students on what to expect in real-word environment.
  • Remained knowledgeable on relevant culinary trends.
  • Inventoried both food and hardware supplies for kitchen and student needs.
  • Instructed students on terminology and techniques of culinary arts using visual and graphic media.
  • Instructed students on nutrition, presentation, science and taste of both classical and contemporary cuisine.
  • Provided individual instruction to students who were having difficulty with courses.
  • Assessed student progress based on food taste, presentation and nutrition.
  • Helped students develop personal style after comprehensive lessons on specific recipes.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Planned and conducted activities for balanced program of instruction, demonstration and work time, providing students with opportunities to observe, question and investigate.
  • Documented and reported on student grades in compliance with school policies.
  • Administered standardized tests to assess progress and evaluate need for improving course materials.
  • Crafted lesson plans to meet diverse learning modalities and ensure inclusive learning environment.
  • Promoted advancement of professional skills for securing certification, employment, leadership development and financial literacy.
Food and Beverage Manager, 08/2002 to 04/2006
Brooksby VillageCity, STATE,
  • Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervised 120 team members and fulfilled dining needs and desires of patrons.
  • Managed food and beverage operations for upscale urban living community, including bar and restaurant service with relentless focus on hospitable and gracious guest services.
  • Designed exceptional menus, purchased superior goods, continuously improved and modernized operations and liaised between guests, service staff and kitchen.
  • Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Reconciled daily transactions, balanced point of sales and deposited restaurant's earnings at bank.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Education and Training
Associate of Arts: Restaurant And Culinary Management, Expected in 06/2002
Atlantic Culinary Academy - Dover, NH,
Associate of Applied Science: Culinary Arts, Expected in 06/2002
Le Cordon Bleu - Dover, NH,

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Atlantic Culinary Academy
  • Le Cordon Bleu

Job Titles Held:

  • Executive Chef/Owner/Operator
  • School Nutrition Director
  • Culinary Arts Instructor
  • Food and Beverage Manager


  • Associate of Arts
  • Associate of Applied Science

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: