Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Professional Summary

Enthusiastic heavy equipment operator eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of grading and paving and training in storm drain and water and seeer. Motivated to learn, grow and excel in pipe work as a teacher operator .

  • Equipment operation
  • Troubleshooting
  • Loading and unloading
  • Heavy Equipment Operation
  • Hand and power tools
  • Hand-eye coordination
  • Tool operation
  • Plumbing
Work History
03/2014 to Current Operator Helper International Paper Company | Montgomery, IL,
  • Correctly and safely used variety of hand tools, saws and cutting equipment to carry out job duties.
  • Completed work according to schedule and helped struggling team members.
  • Operated Type equipment safely and efficiently with team of Number employees.
  • Prevented personnel injuries during plant maintenance by practicing diligent lockout-tagout processes.
  • Identified malfunctions or failures by routinely monitoring and analyzing equipment operations.
  • Assessed materials, parts and final products for quality, and removed defects.
  • Loaded and operated assigned Type machines to produce Product.
  • Diagnosed problem areas and implemented repairs to Type equipment.
  • Received and processed both written and verbal instructions, prints and work orders.
  • Extended life of equipment and maintained consistent performance with regular cleaning, lubrication and basic maintenance.
07/2005 to 01/2009 Cook Shift Leader Spectrum Health | Zeeland, MI,
  • Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.
  • Determined purchasing specifications and budgetary allotments for all menu items.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
04/2002 to 09/2003 Line Cook Schulte Hospitality Group | Greenville, SC,
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Performed routine cleaning procedures across kitchen through Action and Action.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Managed relationships with Number vendors by negotiating prices of ingredients and equipment, resulting in Number% savings on budget.
  • Developed Type process that reduced waste Number% and improved supply turnover Number%.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared average of Number orders each shift.
  • Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Handled portion control activities according to specified instructions provided by chef.
  • Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
Expected in 05/2003 Ged | Coastal Carolina Community College, Jacksonville, NC GPA:

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School Attended

  • Coastal Carolina Community College

Job Titles Held:

  • Operator Helper
  • Cook Shift Leader
  • Line Cook


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