HVAC and Refrigeration Technician skilled at communicating with vendors, team members and customers. Excellent organization skills to manage multiple time-sensitive work orders.
Overview
10
10
years of professional experience
Work History
HVAC Technician
Self-employeed
03.2019 - 04.2025
Assisted in installation and maintenance of HVAC systems to ensure optimal performance.
Learned safety protocols and best practices for handling tools and equipment.
Maintained clean and organized work environment for efficient service.
Performed troubleshooting on HVAC systems to determine root cause of issues.
Installed new heating, ventilation, and air conditioning systems in residential and commercial buildings with precision and attention to detail.
Managed inventory levels of tools and parts, ensuring I had access to necessary resources for successful job completion without delay.
Developed strong relationships with clients through exceptional communication skills, leading to repeat business opportunities.
Used technical skills, tools, and techniques like soldering to repair parts.
Conducted routine inspections of HVAC systems to identify potential problems early.
Kitchen Manager
Owyhee Tavern
10.2015 - 03.2020
Oversaw daily kitchen operations, ensuring quality and consistency in food preparation.
Managed inventory control, optimizing supply levels and reducing waste.
Trained and mentored kitchen staff, fostering a collaborative team environment.
Implemented standard operating procedures to enhance efficiency and safety protocols.
Developed seasonal menus reflecting customer preferences and culinary trends.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.