— Assisting butcher team receive beef primals and sides of pork weekly, prepping subprimals and retail cuts for use throughout the week.— Cutting + tying roasts for retail and custom orders as directed by Head Butcher.— Setting up display case, restocking/rearranging/pulling cuts throughout the day.— Grinding + packaging 30 – 100 lbs beef daily for wholesale and retail.— Grinding, stuffing, and linking ~110lbs of fresh sausage on a weekly basis.

— Coordinating with Head Butcher/Owner to identify tasks to prioritize, writing daily prep lists as needed.— Setting up display case during opening shifts; putting product out based on FIFO or specific instruction from Head Butcher/Owner, and restocking/rearranging/pulling cuts throughout the day.— Coordinating with team members to ensure completion of tasks in a timely manner in the absence of Head Butcher/Owner.— Directing and training new hires and stagiaires as instructed by Head Butcher/Owner.

— Selling high-quality fresh cuts, deli meats, and value-added products to customers; cutting, slicing, packaging products to customer specifications, and making informed recommendations based on specific cooking methods or recipes.— Responsible for receiving and breaking down fresh cuts of beef/pork/lamb from whole sides and subprimals, and cleaning/trimming retail-ready cuts for the case. Organizing and rearranging/ consolidating primals and cuts in walk-in and freezer throughout the week.— Working through daily prep list as directed by Head Butcher/Owner to maintain weekly pars for sausages, meatballs, deli meats, and value-added products. Regularly using kitchen equipment (meat grinder, knives, hand saws, bandsaw, sous vide, electric smoker, deck oven etc.) as needed to achieve desired results for large batches.— Prepping seasonal produce and additional product as needed for pastry team and weekly sandwiches/ready-to-eat items.— Maintaining a clean station in an open kitchen layout, wiping down butcher blocks, deli slicer, stainless worktops; breaking down and cleaning meat grinder, slicer, and bandsaw parts on a regular basis.

— Establishing, updating, and maintaining procedures and standards for customer service, presentation and display of fresh cuts, sausages, cheeses, and dry goods.— Establishing and maintaining standards for proper storage, First In First Out (FIFO), freezing and/or cooking of perishable goods in a timely manner to minimize spoilage and food waste. Researching and developing creative ways to utilize trim to maximize value, and minimize food waste and food cost.— Purchasing all products (meat, cheese, beer + wine, dry goods) to ensure consistent inventory; making informed projections (based on past sales data) and ramping up inventory as needed for holidays and events.— Responsible for hiring and training of new staff on policies and procedures, tracking progress and recommending raises/promotions where applicable. Establishing Performance Improvement Plans (PIP), and taking disciplinary action up to and including termination where applicable.— Maintaining staff schedule and Payroll.— Communicating with owners regarding 'big picture' ideas and broader goals, sorting logistics, intermediate steps, and execution in a timely manner.— Prepping ingredients, mise en place, and setup for regular Tuesday sandwich popups to generate foot traffic + additional revenue. Developing ideas and recipes with help of owners.— Responsible for researching, establishing, and maintaining beer + wine program, sampling/selecting items based on seasonality and holidays.— Establishing and maintaining wine club and coordinating monthly wine tasting/ pairing events.— Maintaining a consistent social media presence on Instagram (@chop_shop_atl) and Facebook, developing email marketing and promotional materials/ photography to drive sales for specific events and highlight specific items.

— Responsible for directing staff in day-to-day operation of retail store, maintaining food safety and sanitation protocols, and ensuring excellent customer service.— Purchasing and maintaining inventory, seeking out new opportunities and partnerships with local vendors.— Training new and current team members on descriptors for specific cuts and cooking methods + preparations, to allow for more informed recommendations for guests.

— Responsible for selling high-quality meats, cheeses, and dry goods; making informed recommendations based on specific cooking methods.— Rotating cuts, maintaining food safety standards, cleanliness and sanitation of retail environment to ensure best possible customer experience.— Cooking/smoking cuts using the Big Green Egg as directed by Retail Manager and Assistant Manager.

— Selling high-quality spices at Sandy Springs location.— Greeting and interacting with customers to assess their needs, answer questions, and make recommendations as needed.— Helping co-workers and managers with receiving orders, checking/adjusting physical inventory, and banking as needed.

- Graphic Design, Layout and Typesetting services; I work closely with clients to ensure accuracy and proper use of provided assets.- Illustration, Typography and Photography services provided based on requirements and parameters of a given project.

- Managing client expectations and ensuring on-schedule delivery for various print publications.- Design + Layout of publications and templates.- Typesetting + production of titles, coordinating with printers to output files and resolve issues prior to final print run.- Web and print assets (graphics and photography) for marketing purposes.- Training/Assisting as necessary with multimedia + interactive content.

- Assisting Project Managers with image work including image creation, image correction, and batch processing.- Collaborating with other designers and developers to prototype author sites and web-related assets.- Typesetting various titles for clients using Indesign and QuarkXpress.- Managing and Typesetting the ACP Clinic, a monthly publication by the American College of Physicians.- Creating ancillary graphics and assets for internal and marketing purposes.

— Assisted with event photography for a range of projects, ranging from indoor artist talks to outdoor/on-site installations and public art initiatives.

- Seasonal portrait retoucher at the Production Dept; responsible for editing large volumes of portraits on a daily basis.

- Responsible for flying through the zipline course while taking photos of the customer's experience.

- Pro Bono project; designed a book cover for their upcoming publication titled "Remember When...(A Collection of Oral Histories)" by Susan Dyer Radley and the Vinalhaven Historical Society.

- Layout and Design for a 16 page full-color publication for distribution through the New Hampshire Department of Travel and Tourism.- Organized assets, worked with Sales Manager to obtain release forms for images, and worked in conjunction with printers at the Concord Monitor to proof documents and make necessary color- corrections.

- Took photos of events as directed by the Director of Student Involvement for use in New England College promotional material.

- Entered data from student applications into the college database using Banner system, assisted Application specialist in management of files and pertinent materials, gave tours to prospective students.