Developmentalist

• Apr 2018 - Present

Working with individuals that have an inhibiting disability that puts them or others at risk in the community. This is a very hands on and mentally challenging job. Encouraging the individuals around me to better themselves for a brighter future. Working with individuals that have an inhibiting disability that puts them or others at risk in the community. This is a very hands on and mentally challenging job. Encouraging the individuals around me to better themselves for a brighter future.

Retail Sales Manager

• Jul 2017 - Present

Manager in Training/ Front End Supervisor

• Apr 2017 - Present

Store Manager

• May 2016 - Apr 2017

Typical “ins & outs” of what keeps a store or business running. Supervise and delegate employees throughout business week. Hiring and firing when necessary. Inventory, product control, portion control and documenting. Spreadsheet schedules, payroll, productivity reports, and sales earnings both daily and weekly. Monthly signage change and recall of products. Training from top to bottom, occasionally spreading my attention to other stores to help adjust their employee insights of… Show more Typical “ins & outs” of what keeps a store or business running. Supervise and delegate employees throughout business week. Hiring and firing when necessary. Inventory, product control, portion control and documenting. Spreadsheet schedules, payroll, productivity reports, and sales earnings both daily and weekly. Monthly signage change and recall of products. Training from top to bottom, occasionally spreading my attention to other stores to help adjust their employee insights of the job. Travel time necessary to help with other locations, also transportation of goods or needed equipment. Deposits, bank rolls, safe and cash control. Maintenance, contacting outside sources for repairs or marketing research. Customer service and handling complaints or problems in a calm collective manner. Skills required to maintain the store: Problem Solving, Critical Thinking, Attention to Detail, Superb Cleanliness, Organization, Leadership, Concept Control, and Professional Prowess. Show less Typical “ins & outs” of what keeps a store or business running. Supervise and delegate employees throughout business week. Hiring and firing when necessary. Inventory, product control, portion control and documenting. Spreadsheet schedules, payroll, productivity reports, and sales earnings both daily and weekly. Monthly signage change and recall of products. Training from top to bottom, occasionally spreading my attention to other stores to help adjust their employee insights of… Show more Typical “ins & outs” of what keeps a store or business running. Supervise and delegate employees throughout business week. Hiring and firing when necessary. Inventory, product control, portion control and documenting. Spreadsheet schedules, payroll, productivity reports, and sales earnings both daily and weekly. Monthly signage change and recall of products. Training from top to bottom, occasionally spreading my attention to other stores to help adjust their employee insights of the job. Travel time necessary to help with other locations, also transportation of goods or needed equipment. Deposits, bank rolls, safe and cash control. Maintenance, contacting outside sources for repairs or marketing research. Customer service and handling complaints or problems in a calm collective manner. Skills required to maintain the store: Problem Solving, Critical Thinking, Attention to Detail, Superb Cleanliness, Organization, Leadership, Concept Control, and Professional Prowess. Show less

Chef

• Sep 2015 - May 2016

Facility for Eating Disorders. Utilizing an institutional style kitchen to fulfill creative meal ideas for the healthy eating of staff and patients. 3 full course meals (Breakfast, lunch and dinner), 3 snacks. Within the kitchen you are utilizing all culinary technique to bring savory, delicious meals in high variety of culture and complexity. Facility for Eating Disorders. Utilizing an institutional style kitchen to fulfill creative meal ideas for the healthy eating of staff and patients. 3 full course meals (Breakfast, lunch and dinner), 3 snacks. Within the kitchen you are utilizing all culinary technique to bring savory, delicious meals in high variety of culture and complexity.

Chef

• Jan 2014 - Sep 2015

The Spoon, an establishment created for Nu Skin Enterprises, to provide a healthy eating lifestyle for its employees and the local public. I personally work and maintain all a.m. cooking, I am the breakfast chef. I prepare all breakfast meals according to a detailed regimen of healthy ingredients and proper portion control, with a hint of grace and artistic significance. This provides customers with a healthy choice to start their day, safe and controlled food, proper nutrition, speedy service,… Show more The Spoon, an establishment created for Nu Skin Enterprises, to provide a healthy eating lifestyle for its employees and the local public. I personally work and maintain all a.m. cooking, I am the breakfast chef. I prepare all breakfast meals according to a detailed regimen of healthy ingredients and proper portion control, with a hint of grace and artistic significance. This provides customers with a healthy choice to start their day, safe and controlled food, proper nutrition, speedy service, and a beautiful vision before they eat. Show less The Spoon, an establishment created for Nu Skin Enterprises, to provide a healthy eating lifestyle for its employees and the local public. I personally work and maintain all a.m. cooking, I am the breakfast chef. I prepare all breakfast meals according to a detailed regimen of healthy ingredients and proper portion control, with a hint of grace and artistic significance. This provides customers with a healthy choice to start their day, safe and controlled food, proper nutrition, speedy service,… Show more The Spoon, an establishment created for Nu Skin Enterprises, to provide a healthy eating lifestyle for its employees and the local public. I personally work and maintain all a.m. cooking, I am the breakfast chef. I prepare all breakfast meals according to a detailed regimen of healthy ingredients and proper portion control, with a hint of grace and artistic significance. This provides customers with a healthy choice to start their day, safe and controlled food, proper nutrition, speedy service, and a beautiful vision before they eat. Show less

Painter/ Laborer

• Sep 2013 - Feb 2014

Warehouse environment, half a dozen men to each team per shift. Over-time was continuous. 10 to 12 hour shifts of non-stop heavy lifting of large metal plates. Sand blasting sheet metal, painting sheet metal and wooden targets. The production was for the manufacturing of targets for shooting. Occasionally forklift driving, drill press divots, hammering off sharp ends, and use of grinders to polish corners. Warehouse environment, half a dozen men to each team per shift. Over-time was continuous. 10 to 12 hour shifts of non-stop heavy lifting of large metal plates. Sand blasting sheet metal, painting sheet metal and wooden targets. The production was for the manufacturing of targets for shooting. Occasionally forklift driving, drill press divots, hammering off sharp ends, and use of grinders to polish corners.

Field Specialist B

• May 2013 - Aug 2013

I was a chosen intern out of a class of 30+. Only 3 candidates were taken for a 4 month training between headquarters (Midland,TX) and their chosen specialization training. My area was Evanston, WY in a mountain range pipeline system known as Carter Creek. The entire internship I was transferred between headquarters and site location via airlines, on an average of every 2 weeks. Each return trip to headquarters allowed for deeper training into the company, driving, handling and operation of… Show more I was a chosen intern out of a class of 30+. Only 3 candidates were taken for a 4 month training between headquarters (Midland,TX) and their chosen specialization training. My area was Evanston, WY in a mountain range pipeline system known as Carter Creek. The entire internship I was transferred between headquarters and site location via airlines, on an average of every 2 weeks. Each return trip to headquarters allowed for deeper training into the company, driving, handling and operation of equipment, and advance pipeline production training. Though on the site locations my duties were mainly to observe my superiors. However, I was also able to run meter checks, write operation permits for any work involved in the gas lines, and also operate loaders and 24' hauling trucks. The internship was not without hard work, there were many labor situations of blocking flow and lifting the line out for transfer, also recovery of equipment down the slope of the mountain side, and digging trenches while walking the line for miles. Other involvements were about 46 hours of CBT- Computer Based Trainings. This involved testing of the production line, the factory operations, and safety design. I also was able to get hands on training with the local EMT department. Show less I was a chosen intern out of a class of 30+. Only 3 candidates were taken for a 4 month training between headquarters (Midland,TX) and their chosen specialization training. My area was Evanston, WY in a mountain range pipeline system known as Carter Creek. The entire internship I was transferred between headquarters and site location via airlines, on an average of every 2 weeks. Each return trip to headquarters allowed for deeper training into the company, driving, handling and operation of… Show more I was a chosen intern out of a class of 30+. Only 3 candidates were taken for a 4 month training between headquarters (Midland,TX) and their chosen specialization training. My area was Evanston, WY in a mountain range pipeline system known as Carter Creek. The entire internship I was transferred between headquarters and site location via airlines, on an average of every 2 weeks. Each return trip to headquarters allowed for deeper training into the company, driving, handling and operation of equipment, and advance pipeline production training. Though on the site locations my duties were mainly to observe my superiors. However, I was also able to run meter checks, write operation permits for any work involved in the gas lines, and also operate loaders and 24' hauling trucks. The internship was not without hard work, there were many labor situations of blocking flow and lifting the line out for transfer, also recovery of equipment down the slope of the mountain side, and digging trenches while walking the line for miles. Other involvements were about 46 hours of CBT- Computer Based Trainings. This involved testing of the production line, the factory operations, and safety design. I also was able to get hands on training with the local EMT department. Show less

Control Center Associate

• Nov 2008 - Jul 2010