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Title Business Management Kitchen Manager
Target Location US-OH-Cincinnati
Email Available with paid plan
Phone Available with paid plan
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Candidate's Name
Cincinnati, OH Street Address 0  MOBILE PHONE NUMBER AVAILABLE E-MAIL EMAIL AVAILABLESUMMARYProfessional welder seeking a position where I can apply a combination of academic knowledge, and current welding experience. Progressively building knowledge of welding processes while applying natural communication, leadership, time management, and organizational skills.EDUCATION/CERTIFICATIONSFortis College, CincinnatiWelding Technician Diploma, May 2024GED, 2001Hocking CollegeAssociates Degree in Business Management & Hospitality, 2007D1.1 FCAW 1/8 to 3/8 A36 Mild Steel 3G Position (Pending)D1.1 GMAW 1/8 to 3/8 A36 Mild Steel 3G Position (Pending)CURRENT & FUTURE WELDING COURSEWORKIntroduction to the Skilled Professions Principles of Welding Technology Cutting Processes Shielded Metal Arc-Welding Shielded Metal Arc Welding Fit and Alignment Gas Metal Arc-Welding Gas Metal Arc Welding Fit and Alignment Flux Core Arc-Welding Flux Core Arc Welding Applications Gas Tungsten Arc-Welding Gas Tungsten Arc-Welding Applications Pipe Welding Techniques Welding Fabrication Concepts Welding Certification and Career Development Welding Symbol Interpretation and Inspection Applied MathematicsEXPERIENCEBricklaying Specialist  Brick Layer11/2018 - CurrentMic mortar or grout and spread it onto a slab or foundationLay bricks, blocks, or stones according to plansRead blueprints or drawings to calculate materials neededConstruct corners with a corner pole or by building a corner pyramidEnsure that a structure is perfectly vertical and horizontal, using a plumb bob and levelClean and polish surfaces with hand or power toolsFill expansion joints with the appropriate caulking materialsBB Riverboats - Cook11/2018  10/2017Completed opening and closing checklistsReferred to Daily Prep List at the start of each shift for assigned dutiesPrepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipmentUnderstood and complied consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and proceduresPortioned food products prior to cooking according to standard portion sizes and recipe specifications.Maintained a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers saut burners, convection oven, flat top range, and refrigeration equipmentClosed the kitchen properly and followed the closing checklist for kitchen stations. Assisted others in closing the kitchenAttended all scheduled employee meetings and conveyed suggestions for improvementPromptly reported equipment and food quality problems to Chef/Kitchen ManagerInformed Chef/Kitchen Manager immediately of product shortagesUsed our Standard Recipe Card for preparing all productsPerformed other related duties as assigned by the Kitchen Manager or Manager-on-Duty

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