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

A hardworking and passionate job seeker, with strong organizational skills. Caring and skilled advocate, passionate about positively impacting programs and helping participants by providing expert support. Familiar with community involvement and legal procedures, and always looking for ways to improve operations and personalize assistance. Well-organized and resourceful with a detail-oriented and conscientious approach. Ready to help the team achieve fundamental goals and make a difference in the lives of others.

  • Collaborated with team of 6 individuals in the creation and development of LD 1593 "An Act to Provide Pathways to Reentry." Which was later passed and is now a law.
  • *

  • Collaborated with a team of twelve people in the creation, development, and implementation of a new policy to go along with LH 1182, a new law that had passed that written by three of us in the group. It was a collaboration of incarcerated individuals, advocates, probation officers, and administrative staff within the Corrections System.
  • Achieved more Networking capabilities by introducing SLACK for aiding in private personal messages between advocates and completing tasks more efficiently and quickly that involved the exchange of sensitive information.
  • Cool Under Pressure
  • Warm and Friendly
  • Conflict and Complaint Resolution
  • Natural Leadership
  • Corrective Actions
  • Courteous Phone Demeanor
  • Program Evaluation and Improvements
  • Maintaining Client Records
  • Teamwork and Collaboration
  • Community Outreach Programs
  • Evidence Organization
  • Scheduling and Appointment Setting
Work History
03/2021 to 06/2022
To Go Server Meritage Hospitality Group Inc Portage, MI,
  • Worked with POS system to place orders, manage bills and handle complimentary items. Took orders in the lobby and/or over the phone. Explained menu items and suggested appropriate options for food allergy concerns. Knowing the menu is key! You need to know all the different kinds of steak and seafood that are served, what size they come in, and how much they cost.
  • Correctly quoted the quest a time for pick up.
  • Filled orders (printed, taken in person, or taken over the phone) quickly with accuracy and efficiency.
  • Delivered each individual order to the car in the designated To Go parking area. On Valentines day 2022, I correctly took, filled, and ran, 114 orders, by myself, in my four and a half hour shift.
  • Cultivated warm and lasting relationships with customers, creating an experience that would make them want to keep coming, thus creating regular customers. What we refer to in the industry as "our regs".
  • Used slow periods to lend a helping hand in the window as expo, or any other area in need of a helping hand. Continuously restock supplies; fill supply of condiments and utensil packs, fill To Go wax bags, ice, and dressing (which are individually pre-poured and stocked daily by the To Go Server).
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business. My name specifically was mentioned numerous times in the monthly online customer reviews.
  • Increased sales significantly by upselling higher-end products to customers. Upselling is a crucial element of success in the food industry.
  • I was one of a handful of people that worked for the restaurant, that was trained in multiple work stations. I was hired on as a hostess, and eventually moved to To Go, I also learned to run the dish pit, expo, food runner, salad/fry on the line, utility, and as a FOH server.
03/2021 to 06/2022
Line Cook Hangar 24 Brewery Irvine, CA,
  • Prepared multiple orders simultaneously during peak periods with high accuracy and efficiency rates, able to pace personal movements in such ways that promoted the ability to successfully and swiftly run multiple stations alone when needed.
  • Maximizing customer satisfaction by creating dishes that had appropriate portions and correct modifications (as are printed on each ticket), repetitively working each station until as to perfect desired culinary capabilities in each one and remain in sync, and working with the flow, skill, and grace. All while creating great food while maintaining high energy and enthusiasm. Positive attitudes encourage repeat business and help guarantee total customer satisfaction
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in appropriate refrigerators, to avoid spoilage.
  • Maintained well-stocked and clean workstations with supplies and spices for maximum productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination. When working with various types of meat, it's imperative to be well-organized and to maintain clean working stations at all times, so as to not cross-contaminate.
  • Transitioned between lunch and dinner service by restocking for the upcoming dinner rush; meat, seafood, buns, filling dressings, boxes, wax paper, etc. Taking count of all meats that were left, so provide the pit crew an accurate amount of left over meats, thus allowing them to more accurately estimate how much more of each meat would be needed for dinner.
  • Maintained smooth and timely operations in preparation and delivery of meals. Maintained a 5 min average ticket time.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality. Creating dishes that had appropriate portions and correct modifications (as are printed on the ticket), repetitively worked each station until it back second nature to run it, as to perfect my culinary abilities in each one and keep myself in sync with the flow of the line, created great food with a positive attitude to encourage repeat business and complete customer satisfaction.
02/2021 to 06/2022
Prisoner Rights Advocate (Fellowship) The National Council City, STATE,
  • Was trained to become an effective advocate and voice for those who don't have one. Specifically incarcerated women and girls.
  • Learned how to change laws, file appeals, use the rights we are currently given and how to fight for ones we don't yet have, to change and write policy and procedure, about jury nullification, and various other legal aspects that come along with prisoner advocacy
  • Worked over Zoom 20 hours a week for six Months
  • Facilitated communication between patients and various departments and staff.
  • Applied administrative knowledge and courtesy to explain procedures and services to patients.
  • Offered simple, clear explanations to help clients and families understand hospital policies and procedures.
Expected in 01/2023
Associate of Arts: Liberal Studies
Southern Maine Community College - South Portland, ME
  • Dean's List Spring 2022
  • Fall 2021
  • Summer2021
  • Adult Learner Scholarship Recipient
  • Community Foundation Scholarship Recipient
  • Rockefeller Scholarship Recipient
  • Completed AP course in English. Took Shakespeare in the Media at MIT over zoom.
  • The National Council of Incarcerated and Previously Incarcerated Women and Girls
  • Americal Civil Liberties Union
  • Maine Prisoner Advocacy Coalition
  • Maine Prisoner Re-entry network
  • Maine Access Points
  • Completed a four month, paid Fellowship - The National Council - Worked on the "Free Her Campaign"
  • Serv Safe Certification - 2021-2026
  • Civil Rights and Advocacy Training - 2022
  • NCCER Certification - 2021-2026
  • Recovery Coach Certification , NAMI - 2021

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School Attended

  • Southern Maine Community College

Job Titles Held:

  • To Go Server
  • Line Cook
  • Prisoner Rights Advocate (Fellowship)


  • Associate of Arts

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