Ethan Tobin Email & Phone Number

I spent a year in Vermont operating the deli department at a small family owned grocery store in my neighborhood. My duties included: producing prepared food items for retail sale, providing breakfast and lunch, developing new menu items, costing, pricing, evaluating monthly/quarterly sales reports, stalling and overseeing the daily operations of the deli department as instructed by the store manager. Sales growth, cost reduction and positive customer experiences were my first priority.

Initially, I began as a prep cook. I transitioned into the operations sector where I learned about the logistics and equipment needed to create successful catering events from start to finish.The versatility of my job title has given me the opportunity to learn beyond what my department normally offers.I have received basic training on food safety and health code, crowd management, logistics, inventory management, bar management and liquor liability, negotiating with approved vendors, P&L statement evaluation, data entry, and other critical skills relative to the catering and events industry.

Starting junior year of high school, I was a line cook working after school hours. Upon returning from a gap-year, I passed ServSafe Manager and the corporate-issued management test to become a shift leader. As a shift leader I was responsible for managing the restaurant with or without the guidance of a general manager. I ensured the operation of my store was at the highest standard.

My very first job at 14 years old. I washed dishes and performed cleaning duties at a family owned grocery store in my hometown. I credit my time here at a young age to my current work ethic and commitment.