Jessica Childers
Plymouth,MA
Summary
I am a versatile, hard-working, passionate Chef that has been cooking in professional kitchens for over two decades. I am strong in both savory foods and pastry, and well-versed in specialty diets such as gluten-free, vegan/vegetarian and lactose-free.
Overview
19
19
years of professional experience
Work History
Executive Chef
Salt Raw Bar + Fine Cuisine
Plymouth, MA
11.2023 - 04.2025
- Coordinated with front-of-house staff regarding reservations and table management.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Distributed food to service staff for prompt delivery to customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Executive Chef
The West End
Hyannis, MA
07.2023 - 11.2023
- Reported directly to the Culinary Director.
- Oversaw daily restaurant operations.
- Managed kitchen staff.
- Developed relationships with vendors and completed product ordering.
- Developed new menu items, recipes and daily specials.
- Expedited busy meal services.
Executive Chef
Tickle's Hospitality
Swansea, MA
04.2023 - 07.2023
- Oversaw The Aviary restaurant.
- Opened The Rookery Pub and events space.
- Selected and trained kitchen personnel.
- Created menus and recipes.
Interim Executive Chef
Tolson's Tap and Tavern
Pembroke, MA
10.2022 - 04.2023
- Supervised up to 10 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored meals served for temperature and visual appeal.
- Utilized local, fresh food products to support local economies and showcase community support.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef De Cuisine
Mirbeau Inn & Spa
Plymouth, MA
10.2019 - 10.2022
- Was a leader in the Food & Beverage team that brought the Forbes Travel from a Recommended, to a Four Stars rating.
- Worked through the Covid-19 pandemic and came up with creative solutions to address the many issues and challenges that the business, and hospitality industry as whole, faced following it.
- Worked directly under the Food and Beverage Corporate Director of Operations.
- Supervised up to 26 BOH staff members at a time and delivered mentorship to strengthen kitchen skills.
- Oversaw up to 4 venues at a time during peak operations at a busy Forbes-rated boutique hotel, which operated year-round.
- Created, purchased for, and ran up to 7 menus daily.
- Managed event staff, ordering, and preparation for functions of up to 175 guests.
- Supervised proper packaging and display of room service orders.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Tasted and modified recipes for higher end menu at Forbes-rated establishment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Oversaw hiring, training and development of kitchen employees.
- Worked closely with the Human Resources Department to identify and address issues with staff members.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Prepared various local and seasonal specialties for boutique restaurant.
- Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned various stages of food production.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Co-Executive Chef
Huck's Filling Station
East Greenwich, RI
05.2019 - 10.2019
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Utilized local, fresh food products to support local economies and showcase community support.
- Oversaw hiring, training and development of kitchen employees.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Managed kitchen staff team and assigned various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Head Chef
Julians
Providence, RI
05.2018 - 05.2019
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Prepared food items while maintaining high standards of cleanliness and sanitization.
- Determined food inventory needs.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Chef De Cuisine
Port Bistro
Kingston, MA
01.2017 - 02.2018
- Reported directly to Chef/Owner, who was Top of the Hub alumni.
- Created menu component prep lists.
- Daily preparation of menu items.
- Conception and preparation of special dishes.
- Setup and breakdown of cooking stations.
- Created product order lists, and placed orders when necessary. - Implemented sanitation/food safety practices.
- Collaborated with Chef/Owner on menu changes/development.
- Cooked dishes to order and helped expedite during meal service.
Executive Chef
The New World Tavern
Plymouth, MA
01.2015 - 01.2017
- Reported directly to establishment owners.
- Responsible for hiring, training and managing all kitchen personnel in a busy 100-seat restaurant.
- Wrote employee schedule.
- Maintained upkeep of sanitation practices.
- Created and implemented menus.
- Created prep lists, product order sheets and waste logs.
- Prepared menu component items when necessary.
- Cooked during meal service when necessary.
- Expedited during meal service.
- Consistently emphasized food quality and specialized baking techniques.
- Persistently strove for continual improvement.
- Actively participated in staff meetings and operated as an effective management team leader.
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
- Planned menus for and oversaw production for banquet parties. Participated in off-site events (competitions, VIP dinners, community events, etc) to further grow establishment's reputation.
Sous Chef
The New World Tavern
Plymouth, MA
06.2014 - 01.2015
- Reported directly to Executive Chef who was Clio Boston alumni.
- Created menu component prep lists.
- Created order lists.
- Placed orders when needed.
- Assisted with menu development ideas.
- Executed all pastry/dessert production.
- Completed daily prep lists.
- Maintained an organized an sanitary work station in accordance with Chef's expectations.
- Accompanied/assisted Chef at off-site special events (competitions, VIP dinners, etc).
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
- Actively participated in staff meetings and operated as an effective management team leader.
Rounds Cook & Pastry Chef
Driftwood Publick House
Plymouth, MA
05.2012 - 06.2013
- Reported directly to Executive chef.
- Created prep lists. Prepared daily menu components.
- Cooked dishes to order during lunch and dinner services.
- Set up and broke down work station daily.
- Enforced proper sanitation and food safety practices.
- Created dessert menu and prepared all components for dessert dishes.
- Assisted with new staff training and quality control.
Rounds Cook & Pastry Chef/Baker
Enoteca di Vino
Plymouth , MA
08.2006 - 11.2009
- Reported directly to Executive Chef, who was Johnson & Wales alumni, and had studied in France & Japan.
- Created daily prep and order lists.
- Executed daily prep list including sauces, soups, dressings, etc. - Prepared all dessert menu components.
- Baked bread from scratch daily.
- Set up and broke down work station daily.
- Maintained an organized and sanitary work station.
- Maintained strict and proper sanitation and food safety practices. - Helped check in and put away product orders.
Education
High School Diploma - Culinary Arts
Plymouth South High School
1999
Skills
- Self-motivated
- Menu development
- Leadership/communication skills
- ServSafe Manager certified
- Knowledgeable of allergies
- Focused and disciplined
- Focus on portion and cost control
- Inventory management familiarity
- Skilled baker
- Nutritional knowledge
- Thinks outside the box
- Superb attention to detail
Affiliations
- As Sous Chef at the New World Tavern, assisted the (winning) Chef at the Ommegang Brewery HopChef, Boston Region competition. Duties included prepping components for the dish and setup, plating and cleanup at the event.
- As Sous Chef at The New World Tavern, assisted Executive Chef at the Ommegang Brewery HopChef Finale competition in Cooperstown, New York. Duties included travel, prepping components for the dish, setup and cleanup at the event site.
- As Executive Chef at The New World Tavern, participated as a judge at the Plymouth 400 Bass & Blue Tournament's "Seafood Smackdown: Best Fish Taco" contest.
- As Executive Chef at The New World Tavern, competed in Mayflower Brewery's first annual America's Hometown Throwdown Competition charitable event, and has competed almost each year thereafter (2016-2019 & 2021).
- As Chef de Cuisine of Port Bistro, competed in the Culinary Fight Club, Boston charitable cooking competition.
- Has been featured in many local publications such as Edible South Shore, Luxx Cape Cod, Wicked Local : Dishing it Out and South Shore Living Magazine.
- Has participated as one of the featured chefs at several multi-course/chef dinners hosted at various local restaurants throughout South Shore, MA.
- Was a contestant on Food Network's Guy's Grocery Games, Season 22 in 2019.
Timeline
Executive Chef
Salt Raw Bar + Fine Cuisine
11.2023 - 04.2025
Executive Chef
The West End
07.2023 - 11.2023
Executive Chef
Tickle's Hospitality
04.2023 - 07.2023
Interim Executive Chef
Tolson's Tap and Tavern
10.2022 - 04.2023
Chef De Cuisine
Mirbeau Inn & Spa
10.2019 - 10.2022
Co-Executive Chef
Huck's Filling Station
05.2019 - 10.2019
Head Chef
Julians
05.2018 - 05.2019
Chef De Cuisine
Port Bistro
01.2017 - 02.2018
Executive Chef
The New World Tavern
01.2015 - 01.2017
Sous Chef
The New World Tavern
06.2014 - 01.2015
Rounds Cook & Pastry Chef
Driftwood Publick House
05.2012 - 06.2013
Rounds Cook & Pastry Chef/Baker
Enoteca di Vino
08.2006 - 11.2009
High School Diploma - Culinary Arts
Plymouth South High School
Similar Profiles
Marilyn LacyMarilyn Lacy
Chef Supervisor at Lucy's Fine CuisineChef Supervisor at Lucy's Fine Cuisine
Tasia MelanconTasia Melancon
Server at Salt & Light Asian CuisineServer at Salt & Light Asian Cuisine
Hugo Torres TorresHugo Torres Torres
Server at Baan Lao Fine Thai CuisineServer at Baan Lao Fine Thai Cuisine