Experience

Executive Cabinetry

• United States
• Wholesale Building Materials
• 1 - 100 Employee

• Paint Lab Technician

  • Sep 2020 - Present

  Mauldin, South Carolina, United States Oversee paint lab operations with the ultimate goal of producing high quality paint to exacting color standards in a timely fashion. This involves training, inventory management, order tracking, and computer usage, all while maintaining close contact with other departments and an awareness of the overall plant so we can provide the best possible support to the team at large.



The Anchorage Hotel & Spa

• Australia
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Dec 2019 - Mar 2020

  Greenville-Spartanburg-Anderson, South Carolina Area Communicated with team members and management about timelines, product availability, and work flow to achieve a speedy, accurate, and high quality product.



Devil's Thumb Ranch Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Cuisine

  • May 2017 - Nov 2019

  I oversee all aspects of operations at Volario's. My immediate supervisor is offsite, overseeing mine and other restaurant locations. I am responsible for menu develpment, costing, inventory, ordering, and training. In addition to these duties, I take part in day to day prep and run individual stations (to include dish) when necessary, or will expo when fully staffed for a busy night. I believe in a hands on, leading from the trenches management style, which has earned me the respect of my… Show more I oversee all aspects of operations at Volario's. My immediate supervisor is offsite, overseeing mine and other restaurant locations. I am responsible for menu develpment, costing, inventory, ordering, and training. In addition to these duties, I take part in day to day prep and run individual stations (to include dish) when necessary, or will expo when fully staffed for a busy night. I believe in a hands on, leading from the trenches management style, which has earned me the respect of my staff and goes a long way towards controlling labor cost.

• Line Cook / Supervisor

  • May 2015 - May 2019

  Winter Park, CO Rotated through every station, and handled much of the prep for the restaurant on a rotating basis with the other cooks. Promoted to supervisor and helped direct and train other cooks. I was responsible for the restaurant when chef was out, particularly ensuring that closing tasks were complete, up to standard, and handled in a timely fashion.



University of Wyoming

• United States
• Higher Education
• 700 & Above Employee

• Student

  • 2005 - 2012



First Street Station

• Line Cook

  • Nov 2010 - Feb 2011

  Lovejoys Bar and Grill, Laramie, WY I returned to my old job as sautee cook because it was such an excellent college job with a flexible schedule, so I could balance my responsibilities at the university and also take care of my 90-year old grandfather.



Aramark

• Cook I

  • Apr 2010 - Sep 2010

  McKinley Chalet's, Denali National Park, AK "Cook I" is the most senior sub-management position Aramark offered at the resort, and I worked in their fine dining kitchen. The extreamly heavy work load necessitated both exceptional organization, and also close communication with management and other cooks to ensure that my unusually heavily hit station could keep up.



Taos Ski Valley

• Sous Chef

  • Oct 2009 - Apr 2010

  Taos Ski Valley, NM (Rhoda's Restaurant) Although I started as an entry level cook, I was promoted twice on merit, finally to sous chef (2nd to the head chef). I was primarily in charge of the night line and closing down the restaurant, although I frequently performed all the tasks in the kitchen. Communication with both the head chef and the morning line leads was paramount, as well as directing other cooks, and I'm proud to say we had an excellent, unusually smooth season.



Aramark

• Deli Cook

  • Apr 2009 - Oct 2009

  Sol Duc Hot Springs Resort, Pt. Angeles, WA This was my first seasonal job, and my introduction to management. Although I was not technically a manager, the deli operated fairly independently from the rest of the resort, requiring initiative on the part of the staff. I was the most senior cook, so I trained most of the new personnel throughout the season, as well as developing specials and performing customer service.



First Street Station

• Line Cook

  • Sep 2006 - Mar 2009

  Laramie, Wy Aside from my primary duties in my station (sautee), I frequently helped the other stations when they became overwhelmed, did dishes, trained new employees, advised the kitchen manager, and performed the whole range of work necessary to keep the kitchen running smoothly.



Target

• United States
• Retail
• 700 & Above Employee

• Cart Attendant

  • Jun 2002 - Aug 2004

  Fairview Heights, IL In addition to my main job of bringing in the shopping carts, the "cart guy" was kind of a gopher, so I would fill in at the registers when they got too busy, clean bathrooms, coordinate between teammembers, help customers carry things out to their cars, and whatever miscelaneous tasks cropped up that day.