I worked in a university office setting performing front desk reception, completing office tasks, basic cleaning, office organization, and doing paper-to-digital archival work. The position required good customer service, attention to detail for filing/archiving, and organizational skills.

I worked on the Upper Bear Lake Creek Vegetation Management Project that consisted of a 50,000 acre land management plan. With an archaeological crew, I completed 800 acres of pedestrian survey in high probability zones inside the project area for Section 106 compliance. I helped to record five new sites in accordance with United States Forest Service and Oregon State SHPO regulations, and spent two weeks working heavily on paper record archive organization.

I worked in service, taking orders, making drinks and ice cream orders, cleaning, washing dishes, cashing out customers, and fielding customer inquiries on the closing shift. I was also trained and advanced to the position of Crew Trainer. I was responsible for training a number of new employees in service.

I was hired into a temporary position to do major cleaning projects around the church building after it reopened to in-person meetings of the congregation after COVID restrictions were lifted. I performed deep cleaning in the sanctuary and an outbuilding.

Responsibilities included working fryers and other restaurant equipment/stations. I specialized in creating specific dishes and focused on producing quality food in a short timeframe while adhering to safety standards. I was trained in and followed food handling safety protocols, kitchen cleaning, and dishwashing.

I was part of the kitchen crew in a small restaurant. My responsibilities included filling various positions within the kitchen. I was able to quickly learn and perform tasks from all areas of the kitchen. My responsibilities included general food preparation, as well as smoking meats, cooking the breakfast menu, assisting on the line for the dinner menu, running large dishwashing equipment, and general cleaning and sanitation practices.

Responsibilities as a PIC focused on providing excellent customer service. Other responsibilities included supervising personnel and running overall operations for the store in the absence of the Store Director and Assistant Store Director per company policies and standards. I was also allocated the position of Safety Coordinator. Responsibilities included training all store employees in basic company safety and Food Handlers Safety policies, along with the use of proper personal protective equipment (PPE) throughout various departments. I was responsible for making sure the store stayed in compliance with company, OSHA, and USDA workplace standards, via monthly safety inspections, store team member safety meetings, and day-to-day monitoring of personnel while encouraging safe working practices.

I operated a checkout station and provided service as a server. While in the position, I assisted in updating the kitchen’s food allergy awareness and identified and advocated for better working conditions. After a short time, other coworkers, and supervisors would turn to me for managerial duties, despite not holding a management position.

I performed as a line cook making pizza and other dishes the restaurant provided. I was able to quickly move up in responsibility in this position.

I was cross-trained in every service position on the team, both in the front of the house, in the kitchen, and in the dish pit. When I was advanced to senior member status of the Food Zoo team, I trained numerous new employees in multiple positions.

I performed stocking and inventory for special items. I was quickly trusted to do independent work at the store.