Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:

I have many years working in retail, customer service and the food industry giving me the experience needed to be a reliable, consistent and organized worker in any environment. I'm able to utilize my wide skillset to solve problems and be a integral part of a team, I'm eager to work with others and assist customers with their needs.

  • Plating and presentation
  • Quality control
  • Food assembly
  • Safe food handling
  • Consistency
  • Decision-making
  • Planning
  • Team player
  • Quick to learn
  • Flexible
Food Preparation Worker, 07/2016 to 05/2020
Wegmans Food MarketsMount Laurel, NJ,
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
  • Organized and stocked our morning shipments of meat, cheese, produce and various baking ingredients into their labeled area while following FIFO so our customers are always served fresh food and treats.
  • Make a thorough list of what items will need to be prepared each morning to ensure our upstairs crew does not run out of product.
  • Slice our meat and cheese using a deli slicer while maintaining a consistent thickness and quality of each slice for customer satisfaction.
  • Prepare each of our salad options before lunch rush to maintain a minimum of one back-up and one in our upstairs refrigerator for immediate use.
  • Mix our signature sauces and toppings for immediate use each morning before lunch rush, it's very important that these never run out as they are used in large quantities during busy hours.
  • As a Food Prep it was also our job to start and finish loads of laundry, primarily towels for use in wiping and sanitizing our tables.
  • I was responsible for the majority of staff training in the basement for Food Prep and Baking, teaching them to be consistent and reliable so they may work on their own without supervision.
  • Every day for closing we will wipe all surfaces clean with sanitizer, our floors are swept and mopped clean, before leaving a manager is asked to check our work stations cleanliness.
Baker, 07/2016 to 05/2020
Beaumont HospitalsOxford, MI,
  • Restock and clean our upstairs treat container first thing each morning while checking dates and throwing out any treats that are passed our sell-by-date or using judgement to determine if a cookie or brownie is too dry. Each treat will be quickly assessed to make sure it's wrapping is intact and date easily visible on the back.
  • Check our board for any orders of large quantities of treats, customers often order 20 or more of an item and these will need to be set aside or made ready before they arrive.
  • Begin each morning by baking the products that take the longest first which are usually brownies. While they are baking I am able to complete other tasks or assist the Food Prep with their work.
  • Carefully measure out my ingredients for our cookie dough, the amount made varies depending on how many we have in stock and whether or not a large order is required to be made. I must scale up or down the existing recipe to meet our stores demand.
  • Wrap and date each treat after it has cooled, they must be wrapped neatly so the treat is clearly visible and tightly sealed to maintain freshness.
  • Thoroughly clean the basement with your Food Prep, ensuring both of your stations are clean and sanitized while the floors are swept and mopped.
Meat and Seafood Clerk, 09/2014 to 06/2016
Whole FoodsPorter Ranch, CA,
  • Weighed out product our customers requested and wrapping it neatly for freshness.
  • Maintain an aesthetically pleasing display of our various meat and seafood product, customers are more likely to have their attention drawn in if everything is laid out with purpose.
  • I was in responsible for making our shrimp Ceviche, each day I must pick fresh ingredients from produce to make a consistent product for our customers.
  • Cut the fat off our chicken breasts and place them in foam trays to be wrapped, it's important to have them placed neatly inside so they look appealing for customers to buy.
  • I was often responsible for closing our Meat/Seafood department down each night which consisted of me fully emptying out the ice from our displays and spraying it clean with soap before rinsing it thoroughly. The floors were swept clean and hosed down with soap and water, absolutely no food pieces can be allowed to stay inside the display or on the floor.
Dairy Clerk, 03/2013 to 07/2014
Hy-VeeKansas City, MO,
  • Ensure our display of milk and other dairy products never run out, they must be continually stocked from the inside.
  • Use our Telxon Scanner to fill carts with product from storage to be stocked in our various yogurt, cheese and juice displays. The Telxon could also be used to check for customer requests if an item is in-stock but low or empty on the shelf.
  • Stocking our eggs often throughout the day, they were our second fastest selling item next to Milk so they must be watched closely.
  • I often closed our Dairy department which consisted of me doing one last stocking of Milk and Eggs before sweeping and mopping the floor, most days consisted of assisting in the unloading of delivery trucks as well.
Education and Training
GED: , Expected in 06/2012
Skyview Highschool - Billings, MT,

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  • Skyview Highschool

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  • Food Preparation Worker
  • Baker
  • Meat and Seafood Clerk
  • Dairy Clerk


  • GED

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