Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Skilled Food Service Program Supervisor successful at developing and overseeing programs of all sizes. Demonstrated track record of achievement over 30 years of experience in the food industry in management positions. First-rate communication, interpersonal and organizational abilities. Dynamic communicator experienced in streamlining organizational food processes, determining appropriate solutions and execution. Experienced Program Manager offering advanced knowledge of operations across functional projects related to food Management, food waste, food safety and recipe development. Excellent understanding of organizational strategies and implementation of new initiatives. Advanced skills in financial management, budgeting, procurement and contracting. Expertise in logistical analysis, including inventory and supply chain performance, development and standardization. Professional Chef adept at expertly managing and guiding a team of 35+ kitchen personnel in production of food. Well-versed in overseeing construction, quality and deliverance of each recipe. Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with sourcing ingredients, controlling budgets and boosting profiles.

  • Team leadership and direction
  • Policy and procedure improvements
  • Partnership Development
  • Program Development and Management
  • Software Documentation
  • Database development
  • Recipes and menu planning
  • Order Delivery Practices
  • Kitchen equipment proficiency
  • Budget Coordination
  • Quality assurance
  • Sanitation guidelines
  • Workflow Optimization
  • Food Preparation and Safety
  • Teamwork
  • Customer Service
Work History
Program Manager/Executive Chef Instructor, 04/2014 - 05/2020
Accor Hotels Miramar Beach, FL,
  • Improved success of program by making proactive adjustments to operations and increasing number of schools and programs to provide highest quality organic hot lunches
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Delivered training for staff development, change management and materials, process and technical controls.
  • Interacted with customers and clients to identify business needs and requirements.
  • Met with project stakeholders on regular basis to assess progress and make adjustments.
  • Coordinated daily tasks including recipe development, ordering, office upkeep and inventory maintenance.
  • Developed and administered project budgets.
  • Monitored progress of programs, using and applying Shopify store.
  • Supervised staff of 35, providing direction in preparing food.
  • Recruited, hired and trained employees on operations and performance expectations.
  • Evaluated performance of employees and offered tactful feedback to improve performance, productivity and customer service.
  • Established and monitored standards for food safety by using recognized and comprehensive benchmarks.
  • Maintained communication with clients
  • Served as point of contact for customers and staff
  • Ensured standards for quality, customer service and health and safety were met.
Director of Purchasing, 10/2013 - 03/2014
Whole Foods Montclair, NJ,
  • Oversaw $1.5M+ budget and all purchasing needs for Lunch food program and catering.
  • Adjusted procedures as needed to maximize department effectiveness.
  • Received inbound phone calls from store managers and facility management associates, creating work orders and purchase orders to replace faulty or unsafe equipment or conditions.
  • Coordinated logistics for $3M per year operations.
  • Sourced vendors, built relationships and negotiated prices.
  • Purchased new products and oversaw inventory stocking and availability.
Associate Store Team Leader, 04/1994 - 10/2013
Whole Foods Market City, STATE,
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Directed activities of skilled kitchen workers preparing and serving meals.
  • Introduced onsite safety program and effectively managed employee mistakes to decrease overall waste by 50% in both dollars and incidents.
  • Controlled food costs and managed inventory.
  • Created new recipes, outlined steps and training staff on correct preparation.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Set and oversaw weekly and special event menu plans.
  • Monitored food preparation, production and plating for quality control.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw day to day activities of 20 employees in establishing, fostering inspiring an atmosphere to optimize employee experiences.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Associate of Arts: Chef Training, Expected in 05/1992
California Culinary Academy - San Francisco, CA,

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Resume Overview

School Attended

  • California Culinary Academy

Job Titles Held:

  • Program Manager/Executive Chef Instructor
  • Director of Purchasing
  • Associate Store Team Leader


  • Associate of Arts

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