jessica claire montgomery street san francisco ca 94105 555 4321000 resumesampleexamplecom professional summary seeking position dean students technical high school system strong dedication total development children high degree enthusiasm fully utilized high profile leader food service education operations 18 years corporate k16 educational experience characterfocused teacher accomplished helping students reach full potential preventing controlling disruptive behaviors encouraged students make positive choices consistently model correct strategies focused helping teachers enact effective controls providing immediate support complex issues solid knowledge culinary arts excellent knowledge cooking principles knife skills broad knowledge preparing new delicious dishes 7 years progressive experience diverse restaurant food service settings skills demonstrated ability develop resourceful products menu items meet timelines resources postcertification training cuisines food systems indepth knowledge safe food handling solid experience areas restaurant management cooking conflict management arts conflict management cooking manage inventory levels pricing quality restaurant management staffing differentiated instruction performance evaluation progress tracking curriculum development first aidcpr budgets relationship development supervision organization process improvement operational improvement project organization team building communications problem resolution technological instruction studentcentered learning smart board aptitude positive reinforcement positive learning environment innovative lesson planning differentiated instruction ageappropriate lesson planning student progress reporting postsecondary education special needs students lesson planning student engagement socialemotional learning training classroom management student records management secondary education classroom discipline fundraising group individual instruction testing grading team building budgets work history culinary arts instructor 012012 current lincoln tech parsippanytroy hills nj taught students sanitation nutrition culinary skills conducted interactive interesting cooking training classes students instructed variety techniques cooking prepare healthy tasty dishes tutored basics cooking food preparation classes planned documented programs study meeting individual needs abilities students provided instructional handouts texts audiovisual aids materials facilitate learning provided detailed instruction role modeling acceptable social workrelated behaviors managed quality assurance program including onsite evaluations internal audits customer surveys taught culinary theory practice kitchen environment focusing food production food safety restaurant operations developed implemented creative lesson plans reach diverse student audience prepared lesson plans classroom instruction credited technical occupational courses designed handson lesson plans 24 students 80minute block basis encouraged students enhance recipes personal style trained winning teams participate culinary competitions developing student skills confidence supervised students kitchen lab setting maintain safety efficiency targets taught basic cooking skills oneonone group classes maintained documentation educational services tracked students progress gauge overall success learning program resolved conflicts negotiated mutually beneficial agreements parties chefkitchen manager 042008 current aimbridge hospitality cleveland oh coordinate efforts front end kitchen ensure food quality quantity monitor food waste manage inventory levels ensure kitchen sanitation hygiene procedures manage kitchen equipment terms cleanliness maintenance ensure appropriate staffing schedules oversaw daily recipe preparation food storage cooking presentation developed recipes recommended menu item pricing researched selected ingredients based seasonal availability quality continuously monitored controlled food costs planned promotional menu additions based seasonal pricing product availability utilized proper cleaning techniques sanitize counters utensils used preparation raw meat poultry fish eggs oversaw grill stove oven cleaned equipment every shift oversaw kitchen operations catering remote locations hired trained managed kitchen staff including employee development issuing disciplinary action conducting performance reviews monitored line processes maintain consistency quality quantity presentation generated employee schedules work assignments determined appropriate compensation rates properly handled stored food eliminate illness prevent crosscontamination prevented crosscontamination utensils surfaces pans cooking plating meals food allergy sufferers mentored 5 kitchen staff levels prepare demanding roles verified compliance preparation menu items customer special requests maintained wellorganized mise en place keep work efficient consistent inventoried food ingredient supply stock prepare plan vendor orders collaborated owner production modification menus selections evaluated inventory levels weekly basis placed orders restock food goods dry items supplies ran checked freezer refrigerator prior shift verify correct temperatures prepared meals scratch using authentic popular recipes generate repeat business developed recipes menus applying understanding market demand culinary trends culinary arts instructor 082003 062009 lincoln tech boston facilitated ongoing program reviews continuous improvement efforts fostered positive learning environment developing curriculum instructional support targeted engaged students taught culinary theory practice classroom environment focusing food production food safety restaurant operations developed implemented creative lesson plans reach diverse student audience prepared lesson plans classroom instruction credited technical occupational courses established standards instructors training classroom management designed handson lesson plans 25 students full day basis encouraged students enhance recipes personal style trained winning teams participate culinary competitions developing student skills confidence supervised students kitchen lab setting maintain safety efficiency targets taught basic cooking skills oneonone group classes provided detailed instruction role modeling acceptable social workrelated behaviors planned documented programs study meeting individual needs abilities students maintained documentation educational services tracked students progress gauge overall success learning program assisted program participants achieving career learning goals resolved conflicts negotiated mutually beneficial agreements parties assistant food service director 012003 082003 aramark corp selinsgrove pa created deployed successful strategies boost restaurant performance streamline food prep processes increase efficiency different areas delivered indepth training workers food preparation customerfacing roles promote strong team performance developed strategies improve food service levels busy facility handling 3000 meals day oversaw scheduling inventory management supply ordering maintain fully stocked kitchen inspected kitchen equipment appliances verify proper working order including commercial fryers steamers ovens ranges cooked meals according administrative policies health code regulations food service standards scheduled received food beverage deliveries adhering food cost budget maintained high food quality standards checking delivery contents verify product quality quantity managed team 45 cafeteria staff monitored productivity developed improvement plans maximize performance updated daily logs checked deliveries submitted weekly reports planned menus complying established health guidelines budget limitations resolved conflicts negotiated mutually beneficial agreements parties maintained excellent attendance record consistently arriving work time education associate arts restaurant culinary management 051997 johnson wales noth miami beach majored restaurant management affiliations translating new ideas product prototypes monitoring latest food trends attending food shows surfing internet advising culinary teams recipe development observing competitive advantage new products work servsafe certifications