Aaron Kaplan

I started out as a cannabis processing worker, which included farmwork, harvesting, securing and caring for the cannabis. Then processing it into consumable product and packaging it for retail. After a couple of years, I was promoted to Production Crew Lead, and led crews of up to 20 people. I would oversee daily production, was responsible for keeping track of data and inventory, and acted as the direct link between the production side and the administrative side.

I worked as lead line cook and led a crew of four people. I was also responsible for opening and closing the store.

I conducted routine oil changes "downstairs". I drained oil and transmission fluid and replaced old parts underneath the vehicles.

• Operated industrial dishwashing equipment to ensure cleanliness and sanitation standards.
• Sorted and organized dishes, utensils, and kitchenware for efficient cleaning processes.
• Assisted in maintaining inventory of cleaning supplies and reporting shortages to management.
• Collaborated with kitchen staff to streamline dish return and cleaning workflows.

• Operated kitchen equipment and maintained cleanliness standards in compliance with safety regulations.
• Prepared and assembled food items according to established recipes and presentation guidelines.
• Provided excellent customer service by taking orders accurately and efficiently handling transactions.
• Assisted team members during peak hours to ensure smooth operational flow and timely service.

• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.
• Provided support to crew members, facilitating quick food preparation and delivery.
• Maintained cleanliness and organization of the dining area, ensuring a pleasant atmosphere for customers.