I lead Radiant Innovation’s engineering design efforts and unit deployment for our cold storage division. I am the lead design engineer, utilizing SolidWorks to create models and production drawings. I manage the manufacturing team as well as outside contractors, constantly improving our manufacturing processes, to ensure a high quality product. I assist other team members in the development of model-predictive controls; built in Python, the cloud-based control software relies on thermal energy models and dynamic weather forecasting to manipulate power loads. I oversee purchasing for domestic component parts. I direct the unit deployment process and oversee any repairs that occur in the field.

I worked as a pastoral intern at Southside Bible Church. My responsibilities included extensive reading and writing, Bible teaching, theological training, and observation of pastors/elders, all in a local church context. I read 5 books and wrote corresponding essays, which helped me quickly learn and synthesize a large amount of information. I taught weekly Sunday school classes and preached a Sunday service, which helped me improve my public speaking and communication ability. I participated in a theological training program, which helped me learn basic theology. And I observed local church leaders, which helped me learn leadership skills.

I participated in a full-immersion cross-cultural mechanical engineering internship. Java Bite (owned by SunREI) is an Indonesia-based company that dehydrates native fruits. There is an existing dehydration facility and functional machinery, but my team and I were tasked with improving various aspects of the process. I worked on a cold storage system analysis / optimization project to help enable mango dehydration all year long. In addition, I worked on a microwave vacuum dehydration prototype project to determine a more effective and efficient method of dehydration. In addition to the engineering projects, I also studied the Indonesian language at language school and learned the Indonesian culture by staying with a host family.

I worked as a hardware associate. I cleaned and faced the aisles in my department, down-stocked merchandise from the overhead storage, installed security devices on products, operated lift equipment (reach truck), re-keyed locksets, and most importantly assisted customers. As soon as I put on my orange apron I was Royce from Haaadware (close to Boston keep in mind), and I was expected to have a solid understanding of every product imaginable. I could not answer all questions, but I learned about everything within the hardware department and gave the highest quality customer service. I have learned to help customers, to be detailed and clear in my explanations, and to be honest when I do not know the answer. I worked at The Home Depot for parts of the summers of 2019 and 2020.

I worked in the industrial kitchen. My job was to do anything that did not involve baking (the bakers did the baking). I would transport products in the kitchen, ice and frost baked products, package finished products, and then palletize products so that they were ready for shipment. I was always thinking of ways that our various assembly lines could function more efficiently. In addition, even though I am not gluten free, I enjoyed eating a lot of the tasty gluten free products we made.

I learned the basic principles of furniture restoration from experienced craftsmen. In addition, I learned about the different types of wood used to make furniture, the intricate assembly of many antique pieces, and the proper methods to maintain antique furniture. The owner of the company was from Turkey. Not only was going on deliveries with him entertaining, but he would do his best to teach me about the intricacies of furniture restoration. My daily tasks included stripping, sanding, and staining antique furniture. I also cleaned the shop, interacted with customers (both in person and over the phone), and assisted the owner of the company with furniture transportation. I worked at Yesko Fine Furniture Restoration for the summers of both 2016 and 2017.