Bobbie Jo King

I have worked in the same department for over 20 years, i have done several different jobs in the department. passing trays, dish room, serving on the steam table, Helping in Java, did a little on the register in the cafe,helping cover the 72's break in the afternoon, working as the 25 and 26, doing all the shifts in the morning on trayline, worked as the 70 and did some prep for the 73 every once in a while. I was also a caterer for quite some time and then the diet office where I currently work. i am currently a level 3 but I am in the process and almost done with leveling up to a 4. I have helped where it is needed and have tried helping solve little things that come up.

I along side another coworker came up with the flow of inventory for the outpatient supplies for the diet office.

My time on the trayline i tried keeping everyone on task and taking carts when they were needed

Also when i was on trayline i use to help start food items if the 60 was busy or went down the hallway

I am easily trainable and pick things up rather quickly, i have been looking into getting serve safe certified

• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.
• Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
• Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
• Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
• Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
• Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
• Wiped down counters and food prep stations using bleach and clean cloths.