James Dougenik Email & Phone Number

Avon, Connecticut, United States

Tasked with creating a daily soup utilizing both fresh ingredients and previous meals to minimize food waste as much as possible. Prepares, cooks, and plates two specials every night, ensuring the meal looks as good as it tastes when presented to the resident. Prepares the nightly specials and plates them for roughly 80 residents two nights per week, often working the dinner shift alone without another chef on duty.Maintains and stocks the line to ensure all standing menu items can be readily prepared for both residents and their guests. Supervises the wait staff when the culinary director is unavailable. Makes and portions pizza dough on a weekly basis for the weekly pizza day in the community's bistro, preparing the pizzas to order in front of the residents and their guests. Assists in all functions as needed, preparing items, serving them from the line, or taking on the roles of other chefs to free them up to work on these functions. Regularly bakes muffins, breads, brownies, and various desserts for the residents to enjoy after their meals, ensuring they are prepared and plated properly by the wait staff. Breaks down the line and cleans all equipment on a nightly basis, adhering to all company and Department of Health guidelines to ensure resident safety. Works other positions, such as wait staff, as needed due to staffing issues.

Cromwell, Connecticut, United States

Tasked with the daily organization, inspection, acceptance, and delivery of various types of mail and parcels. Further developed time management and organizational skills in the delivery of roughly 800 mail pieces and 50+ parcels per day.Expected to work unsupervised for the majority of the work day while representing the United States Postal Service in a professional manner.

Wallingford, Connecticut, United States

Delivered roughly 150+ Amazon packages per shift to towns located within roughly 50-minutes driving distance of the warehouse located in Wallingford, CT.Worked independently and without supervision for 9 hours per shift, assisting other drivers upon completion of a route as instructed by the company’s dispatcher.

Agawam, Massachusetts, United States

Prepared, cooked, and served a variety of meals, for events of up to 800 people, as dictated by the customer’s requests and event type. Developed a strong understanding of multi-tasking while preparing several meal components simultaneously. Acquired a thorough understanding of the importance of mise en place and the laying of a proper foundation to succeed at a given task.

Enfield, Connecticut, United States

Worked primarily the broiler position on the line, preparing and cooking steaks, burgers, chicken, and kabobs to order. Plated all menu items according to company policy, ensuring proper portion sizes and a uniform look for all menu items. Worked as the primary contact between wait staff and the rest of the kitchen, effectively relaying orders and modifications to the other stations on the line. Restocked the line and prepared missing ingredients as required before the dinner service. Became qualified to work all three stations (broiler, oven, and fry) within 4 months of employment, working as a roundsman when the kitchen became overwhelmed with orders and filling in where needed when short staffed. Thoroughly cleaned and sanitized every station during the closing process, adhering to both Health Department and company cleaning protocols.

Wilbraham, Massachusetts, United States

Worked primarily the fry and grill stations, with occasional shifts working saute, preparing a menu encompassing cuisine from around the world that changed on a weekly/monthly basis. Helped with ordering and stocking of food products for the kitchen. Trained in both opening and closing the kitchen, ensuring the line was properly stocked and any food needed for nightly specials was in stock and ready for the dinner service. Tasked with supervising the wait staff when the manager on duty was unavailable. Prepared and helped run various functions for the country club on site, including helping with catering gigs for events such as golf tournaments, fundraisers, auctions, and so on. During the summer months, regularly grilled burgers and hot dogs on the patio for guests and club members to enjoy buffet-style for various events. Properly cleaned, scrubbed, and sanitized the kitchen and it's equipment every shift, ensuring proper cleaning standards based on Department of Health guidelines.

Agawam, Massachusetts, United States

Prepared, cooked, and served a variety of meals, for events of up to 800 people, as dictated by the customer’s requests and event type. Developed a strong understanding of multi-tasking while preparing several meal components simultaneously. Acquired a thorough understanding of the importance of mise en place and the laying of a proper foundation to succeed at a given task.

Manchester, Connecticut, United States

Fort Meade, Maryland, United States

Trained to a basic understanding of telecommunications networks and the technology that regularly interacts with them, as well as the standard procedures for writing and editing intelligence reports. Worked as an intelligence analyst for the National Security Agency on behalf of the U.S. Navy for roughly three years, analyzing telecommunications networks before being reassigned to work as the Branch Report Editor overseeing the reporting standards of roughly 40 coworkers. Wrote or edited over 400 intelligence reports in a three year span working with federal employees, contractors, and representatives of other Intelligence Agencies.Authored the Branch Reporting Standard Operating Procedure at the direction of the Branch Chief, resulting in a standardized reporting procedure for all Branch employees, contractors, and military personnel.

Manchester, Connecticut, United States

Tasked with washing, sanitizing, and drying of various cutlery, dishes, and glasses for an assisted living facility of roughly 120 people. Regularly reset the place settings for the dining room between meals. Prepared various raw ingredients, such as fruit, vegetables, and meats, for further cooking by more experienced cooks. Worked out of a steam table on the line to provide all residents with their choice of meal on a nightly basis.