Receiving Specialist

• May 2020 - Present

Air Ramp

• Feb 2020 - Present

Tax Intern

• Jun 2018 - May 2019

At Xcel Energy, I worked as a sales, use, and property tax intern. I was responsible for preparing and filing monthly and annual transaction tax returns for several states, as well as performing variance analysis to ensure accuracy of data. I played an integral part of the property tax process at Xcel by preparing and filing renditions, five-year forecasting, multi-state bill reconciliation and payment, and performing data requests. I also performed a number of miscellaneous research projects and tasks, such as assisting with transaction tax audits, exemption certificate preparation, business license renewals and taxability research.

Tax Intern

• Jan 2017 - May 2018

I spent two tax seasons working for Tricia O’Connor, CPA, as a seasonal paid intern. During that time, I learned about the complex and detail-oriented industry of tax preparation. My day to day duties consisted of office filing, client communications, appointment scheduling, data-entry, organization and binding of tax returns, preliminary preparation of returns, collecting payments, and I assisted on various account projects with the use of Microsoft Office suite, CCH ProSystem FX, QuickBooks, ShareFile, among other programs and applications.

Line Cook

• Nov 2015 - Nov 2016

At Masterpiece Deli, I was responsible for the clean, efficient operation of the kitchen. My duties at Masterpiece included, but were not limited to: opening and closing the restaurant, general cleaning and upkeep of the kitchen, preparation and production of all menu items, and product ordering. At Masterpiece Deli, I was responsible for the clean, efficient operation of the kitchen. My duties at Masterpiece included, but were not limited to: opening and closing the restaurant, general cleaning and upkeep of the kitchen, preparation and production of all menu items, and product ordering.

Kitchen Manager/Sous Chef

• Apr 2012 - Oct 2015

I started as a prep/line cook and worked my way up to kitchen manager/sous chef of Dixie, where we specialized in traditional Southern diner cuisine. I was responsible for daily specials, menu development, ordering, scheduling, and line cooking. I started as a prep/line cook and worked my way up to kitchen manager/sous chef of Dixie, where we specialized in traditional Southern diner cuisine. I was responsible for daily specials, menu development, ordering, scheduling, and line cooking.

Line Cook

• Aug 2013 - May 2015

I worked part time at Caprice Bistro, an upscale French bistro, in garde manger. I learned a great deal under Chef Thierry Moity, from the importance of a well-stocked mise en place to simple butchery and fish preparation to the importance of the perfect pomme frite. I worked part time at Caprice Bistro, an upscale French bistro, in garde manger. I learned a great deal under Chef Thierry Moity, from the importance of a well-stocked mise en place to simple butchery and fish preparation to the importance of the perfect pomme frite.

Line Cook

• Oct 2011 - May 2012

At UNCW, I worked as a line cook for a mini-restaurant – The Green Spot – within one of the dining facilities. Our mission was using only fresh, local, organic produce and ingredients to create high-quality restaurant style meals for the university. I was responsible for the preparation and presentation of all lunch and dinner menu items, and also ordering of ingredients. At UNCW, I worked as a line cook for a mini-restaurant – The Green Spot – within one of the dining facilities. Our mission was using only fresh, local, organic produce and ingredients to create high-quality restaurant style meals for the university. I was responsible for the preparation and presentation of all lunch and dinner menu items, and also ordering of ingredients.

Line Cook

• Aug 2011 - Nov 2011

At Havana’s, a "polished casual" establishment, I was responsible for the preparation of all components of the menu, from appetizers and desserts to salads and sautéed dishes. At Havana’s, a "polished casual" establishment, I was responsible for the preparation of all components of the menu, from appetizers and desserts to salads and sautéed dishes.

Line Cook

• Nov 2010 - Jul 2011

At Club Soda – an upscale, high-volume steakhouse and nightclub – I gained invaluable experience preparing appetizers and desserts, maintaining a clean and organized workstation, and assisting with catering preparation and grilling. At Club Soda – an upscale, high-volume steakhouse and nightclub – I gained invaluable experience preparing appetizers and desserts, maintaining a clean and organized workstation, and assisting with catering preparation and grilling.

Kitchen Staff

• Nov 2007 - Nov 2010

As a high school student, I was a long-term kitchen employee at one of the top-grossing Pizza Huts in the nation. This experience instilled in me an appreciation for the importance of teamwork in a professional kitchen. It also sharpened my ability to communicate with customers and distribution parties. As a high school student, I was a long-term kitchen employee at one of the top-grossing Pizza Huts in the nation. This experience instilled in me an appreciation for the importance of teamwork in a professional kitchen. It also sharpened my ability to communicate with customers and distribution parties.