created manufacturing program at Capital community college. when I first started I was in charge of shop math, metrology and calibration, student testing, an orientation.I am now in charge of the student testing, orientation,six sigma (white belt), and OSHA certification.

ESSENTIAL DUTIES AND RESPONSIBILITIES:Include the following. Other duties and responsibilities may be assigned. Planning, assigning, and directing work for catering employees. Maintaining labor costs by adhering to schedules put before them. Position is very hands on with excessive interaction with staff and customers during events. Be at work and in proper uniform according to the scheduled time. Assist with collecting all banquet equipment to include flatware, china, glassware, andserving pieces needed for each event. Requisition food and supplies, as needed during events. Assist with preparation and set-up of event room when necessary. Attend pre-function meeting for briefing of event details. Complies with Health Department rules and regulation. Provide friendly and courteous customer service at all times. Remain at assigned station and perform duties as assigned according to each event ifapplicable. Inventory Control, to include counting and requisitioning food and supplies, as neededbefore, during and after the event. Breakdown tables and banquet equipment after each event. Clean and return catering equipment and serving pieces to proper storage areas Adhere to strict grooming standards and policies of company for themselves and theemployeesSUPERVISORY RESPONSIBILITIESDirectly supervises multiple team members in the Food & Beverage Department. Carries outsupervisory responsibilities in accordance with SMG’s policies and applicable laws.Acting as supervisor on duty for a particular event, responsibilities may include planning;assigning and directing work; addressing complaints and resolving problems in conjunction withdepartment leadership and Human Resources; ensuring event activities run smoothly, meeting guest and client needs and expectations; communicate any event or employee issues withCatering Supervisor or Manager.

proctor

Essential Functions • Assists Production Supervisor with daily activities of assigned shift, ensuring product adheres to Niagara’s standard of safety, quality, and throughput. • Communicates with previous shift regarding any challenges and opportunities on the production lines to prepare for the shift. • Conducts walkthroughs throughout the shift to verify safety, housekeeping, and quality compliance. • Assists supervisor with batching minerals (if applicable) and preparing production lines for scheduled changeovers. • Orders and inspects raw materials prior to changeovers to ensure correct inventories for production runs. Performs first pass quality checks after changeovers to prevent non-conforming product. Returns raw materials after completion of production runs. • Verifies discrete jobs are correct in Oracle (including quality and bill of material list), Warehouse Management System, and/or Line Management System. • Supports Production Supervisor with hourly and/or end of shift production reports. • Utilizes the Efficiency Improvement Tools to understand and comment on line downtime and communicates appropriately per the escalation plan. • Adheres to the highest standards of company and plant safety programs, guidelines, rules, and regulations. • Abides by Niagara’s Good Manufacturing Practices (GMP) and Food Safety Standards at all times.

fine dinning/ Delmar hotel/ farm to table

fine dining over looking Hudson river, scatch cooking, italian-American cuisine, fast paced, high volume

Helpped manage temporary hires for large events Prepped ingredients to be used during servicemanaged Set-up and Break down of eventsHot Line coordinatorFood station operator: pasta bar, Sliders, Noodle bar, Pastry

Located in the heart of Harlem, Red Rooster serves comfort Food celebrating the roots of American Cuisine and the diverse culinary traditions of the neighborhood. Named in honor of the legendary Harlem Speakeasy,Chef Marcus Samuelsson brings his passion for food to the neighborhood he calls home.As Red Rooster Harlem Pastry Chef I exemplified the highest standards in integrity and leadership. As a Pastry Chef i had to be confident in their abilities to cook at such a high level of excellence. I had to be detailed oriented, a team-player, possess excellent communication skills and genuinely enjoy working in the world of hospitality!Position Overview:Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safelyMaintain and strictly abide by state sanitation/health regulations and hotel requirementsMeet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Inspect the cleanliness and working conditions of all tools, equipment and suppliesCheck production schedule and parEstablish priority items for the dayPrepare all menu items following recipes and yield guides, according to departmental standards.

Cook – Working in the back of house, cooks prepare meals in timely manners. Following Ruby Tuesday recipes and specific guest requests, cooks ensure high-quality preparation and presentation of food items. Key preparation duties include grilling, deep frying, boiling, and steaming foods.

managers manage Individual Material Readiness List (IMRL) asset inventories on Local Asset Management Systems (LAMS), as set forth by the Naval Aviation Maintenance Program (NAMP) and the Aircraft Maintenance Material Readiness List (AMMRL) Program at IMRL program reporting activities. They manage IMRL assets at the organizational and immediate levels of maintenance, aviation wings, and Support Equipment Controlling Authorities (SECA). They use logistical management techniques, supply procedures, technical publications, and automated data processing equipment to conduct, reconcile, and report IMRL assets inventories; acquire and dispose of IMRL assets; train subordinate IMRL asset managers, and conduct liaison with other SECAs.