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| Related Resumes Sales Associate Line Cook McMinnville, OR Food Service Executive Chef Portland, OR Line Prep Customer Service Portland, OR Technician Assembly Line Portland, OR Server, Dietary Management, Expo, Prep Cook, Cashier, Millwright Portland, OR Material Handler Production Line Portland, OR Crew Member Line Worker Newberg, OR |
| Click here or scroll down to respond to this candidateCandidate's Name 610 NW Davis Street, Apt #24 PHONE NUMBER AVAILABLE EMAIL AVAILABLESkills SummaryExperienced service industry professional with 20 years experience in various food service roles, including management, sales, bartending, line work, banquets, serving, and all aspects of food preparation.Education MS.Ed / University of TennesseeExperienceNordstrom Dishwasher 2023Line Cook / The Portland Spirit 11/14/2019 to 06/07/2021Performed meat inspection to maintain proper food safety temperature control.Prepared beef, pork, fish, & poultry by cleaning, cutting, and disposing of waste.Used a variety of knives, skewers, & butchers twine to shape, lace and truss roasts.Cleaned equipment and work ares to maintain health and sanitation standards.Prepared items for roasting, sauting, frying and baking.Implemented successful cross marketing strategies (e.g. food and wine pairings)Successfully completed Oregon OSHA COVID Training Requirements 2/11/21Line Cook / Embassy Suites PDX Downtown. 05/2017 to 09/2019Ordered and received from multiple account vendorsProvided guests with excellent service.Maintained and improved kitchen cleanliness standards.Followed/ monitored weekly/monthly schedules ensuring proper product rotation.Addressed all customer service communications, resolving issues in a timely manner.Coppia / Coppia Bistro 09/2015 to 04/2017Keyholder /opener/closerCollaborated directly with the Executive Chef to encourage and foster ongoing continued education, specifically with Nebbiolos from the Northern Piedmont region.Cash handling, inventory, opening and closing bank transactions as needed.Maintained and managed the opening of a Bistro concept on Mississippi.Fostered relationships with multiple vendors,( e.g. Maletis, Sysco, US Foods, Point Blank)Ordered & received inventory to maintain the wine wall.Volunteering:Esthers Pantry: Oregon Food BankPortland Museum of ArtTransition Projects: Meal ProviderBlanchett House: Meal provider, clothing distribution, sortingFreeGeek PDX: Technology 503/ recyclingBikeFarm PDX: environment, demystification of bike mechanics2 |