intermittent executive chef resume example with 16+ years of experience

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

Talented, adaptable, versatile accomplished chef with extensive experience leading high- volume culinary operations with multiple outlets, controlling food and labor costs, and enhancing quality and guest satisfaction. Broad backround in food and beverage managememnt at luxury clubs and corporate dining establishments. Proven abilities in HR functions including hiring/recruiting and training, coaching and supervision of front-of -house and back-of-house staff. Exceptional financial acumen with strengths in purchasing, strategic planning, and business development. Impressive track record of exceeding sales/revenue goals and increasing profit margins.

  • Restaurant Operation
  • Safe Food Handling
  • Staff Recruiting and Hiring
  • Menu Planning
  • Inventory Management
  • Team Leadership
  • Recipe Development
  • Fine Dining
  • Operational Oversight
  • Complex Problem-Solving
  • Management of Financial Resources
  • Coordination
  • Budgeting and P&L management
  • Multi outlet management
Work History
Intermittent Executive Chef, 02/2017 to Current
Universal Weather And Aviation, Inc, , New York, NY

The Metropolitan Opera is a high end multi outlet operation including The Grand Tier fine dining restaurants a catering operation that can accommodate up to 2000 people and a high end cafe for the 2600 person Metropolitan staff.

  • Kept food cost at final of 26.8 percent out of a budgeted.29
  • Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Prepared for and executed new menu implementations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Disciplined and dedicated to meeting high-quality standards.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Applied entrepreneurial leadership and vision for one of New York City's premier full-service catering and event production companies.
Executive Sous Chef , 05/2012 to 10/2016
Aspen Skiing Company, L.L.C., , Washington, DC

The Metropolitan Club is one of Washington D.C 's oldest and most valued privateinstitutions being listed on the national register of historic places. With 2500 Members and4.8 million in sales the club has several dining outlets including fine dining

  • Acted as head chef when required to maintain continuity of service and quality.
  • Worked closely with the executive chef and food and beverage manager to develop menus and new restaurant concepts
  • Managed staff schedules to optimize coverage of peak times.
  • Set performance expectations and provided honest feedback.
  • Upheld standards of cleanliness, food handling and safety.
  • Oversaw and achieved with our team a decrease in food cost by 6% and reduced labor costs by 100k
  • Mentored new employees and interns on a set of highly placed standards
Major Events Chef, 10/2008 to 05/2012
Ridgewells Catering, , Bethesda, MD

Ridgewells is a premier caterer in the Washington D.C. metro area. With a Farm to Table Philosophy, Ridgewells is a trendsetter in the catering industry. They are a high volume high quality institution with over 40 kitchen employees and over 20 million dollars a year in food and beverage sales. Ridgewells major events division also does the high end catering for the U.S.G.A U.S. open golf tournament each year.

  • Developed regional inspired menus for the U.S. Open
  • Responsible for all budget and (P&L) statements associated with the U.S. open
  • Oversaw and directed kitchen staff of 56 and individual position assignments for the U.S open
  • Worked closely with the corporate executive chef in developing new menu items and kitchen procedures for our social business
  • Negotiated product prices, availability, distribution and delivery deadlines with all of the vendors for the open
  • Received, inspected and logged all products for accuracy of shipment, temperature and quality.
  • Supervised, trained and developed team members in accordance with company policies and procedures.
  • Followed Ridgewell's high standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
  • Set performance expectations and provided honest feedback.
Sous Chef, 02/2006 to 09/2008
Bayonne Golf Club, , Bayonne, NJ

Bayonne Golf Club is one of New York's top private golf clubs which is a man - made Scottish links style golf course.  Bayonne includes two restaurants one of which is a gastro style pub and other being fine dining. Bayonne has the capability to cater high end events up to 250. With food and beverage sales in excess of 1.2 million   

  • Managed a team of 8 highly proficient chefs
  • Maintained total control to maximize guest satisfaction and team productivity.
  • Developed full, tasting, and special events menus.
  • Planned and directed food preparation in a fast-paced environment.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Skillfully promoted items on beverage lists and restaurant specials.
: Business Management , Expected in to Union County College - Cranford, NJ
Associate of Arts: Culinary Arts, Expected in 2005 to The Culinary Institute of America - Hyde Park, NY

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Resume Overview

School Attended

  • Union County College
  • The Culinary Institute of America

Job Titles Held:

  • Intermittent Executive Chef
  • Executive Sous Chef
  • Major Events Chef
  • Sous Chef


  • Associate of Arts

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