Started as Kitchen Staff / Butchery apprentice and quickly moved into full-time butchery.Responsible for opening the Meat case for the store several days a week solo / Mainly working with sub-primal cuts and processing them for a premium retail setting / Meat Cutting for Retail / Working with Beef, Pork, Lamb, Venison, Bison, Duck, Turkey, and Chicken / Custom cutting to customer request / Fulfilling daily orders / Weekly Sausage Preparation as well as various other products processed for retail / Some Charcuterie and Dry-Aged Beef preparation / Responsible for receiving and putting away orders / Safe use of Meat Grinders and Bandsaws / Maintain a clean working environment and follow all health and safety guidelines

Mowing & Landscape Maintenance on 100+ properties in and around Squamish, North Vancouver, and West Vancouver / Worked in a team of 2-4 / Use of a company vehicle and equipment / Navigating to and from 20+ properties daily / Safe operation of various power tools / Positive customer interactions on-site

@DARKARCHSHOP on InstagramSneakers & Streetwear Buy and Sell Product / Facilitate Positive Customer Interactions / Manage Invoices and Ordering / Manage Shipping and In-Person Sales / Social Media Content and Marketing / Manage and Update Inventory / Profit and Loss Assessment

Opened Cold side of Kitchen daily & worked service / Completed Station Prep Lists in a scratch kitchen / Received and put away orders

Acted as Head Chef in this role as my Executive Chef worked at a sister restaurant - Restaurant closed due to COVID-19 Station and Staff Management / Scheduling for both FOH and BOH / Responsible for all ordering / Inventory and Food Costing / Created my own Menu / Seasonal Menu Rotation / Menu And Feature Dish Development / Hiring and Training Staff / Social Media Content / Planning many large Functions and Events including Weddings, Holiday events, Staff events and Tasting menus / Helped with Cocktail and Beverage Menu / Responsible for Music and Overall Atmosphere of the Restaurant, with help of FOH Managers / Followed Food and Safety Protocols

Station and Staff Management / Scheduling / Daily and Weekly ordering / Training Staff / Menu and Feature dish development / Basic Food Costing / Interviewing and Staging applicants / Function Planning / Followed Food and Safety Protocols

Station And Staff Management / Daily and Weekly Ordering / Responsible for feature dishes / Training Employees / Followed Food and Safety Protocols

Worked Garde, Fryer, and Sauce Stations / Managed my Assigned Station / Performed Prep from Designated Prep List / Re-Stocked Station / Followed Food and Safety Protocols / Opened and Closed Designated Stations / Trained New Employees

Rehired Summer StudentGrounds and Roads Department / Landscaping / Completed Assigned Tasks Daily / Use of a Company Vehicle / Followed Safety Protocols / Use of Power Tools / Acted as a Leadership Role as a Rehired Employee / Direct Communication with Supervisor / Led a 4 Person CrewSecurity and Background Check

Summer StudentGrounds and Roads Department / Landscaping / Completed Assigned Tasks Daily / Use of a Company Vehicle / Followed Safety Protocols / Use of Power Tools Security and Background Check

Dual brand restaurant - Kitchen staffKnowledge of Two Full Menus / Ability to Work any Station / Worked in a Clean and Safe manor

Summer BMX camps at Saugeen Shores BMX track - Instructor