Camilo Guevara-Stone

I started working at the Juvenile Department as a part-timer and worked for six months covering both the juvenile detention pod and the Barriers to Bridges youth treatment program pod. I went full-time in November 2023 and worked solely in the detention pod. After a year of working in detention, I made the change to working in the youth treatment program, Barriers to Bridges, and I have been working there since.

• Facilitated group counseling sessions to promote positive behavior change.
• Provided crisis intervention and conflict resolution support to juveniles in distress.
• Provided crisis intervention services when needed.
• Organized and facilitated group sessions for at-risk youth.
• Counseled young offenders on how to make better decisions in the future.
• Intervened during conflicts between juveniles or between adults and juveniles.
• Provided guidance and support to youth in the juvenile justice system.
• Maintained accurate records of juveniles' progress toward goals.
• Promoted positive behavior change through rewards systems and incentives.

• Resolved customer disputes to maintain positive relationships and increase customer base.
• Accommodated last minute requests to address needs of guests, achieving top guest satisfaction and repeat business.
• Executed sales and marketing initiatives to increase revenue for company.
• Implemented rental asset processes and cleanliness standards.
• Optimized guest experience by inspecting properties prior to guest stays, coordinating repairs and upgrades.

• Opened and set up the mountain and shop in preparation for the morning skiers.
• Implemented rental asset processes and cleanliness standards.
• Checked, adjusted, and fixed equipment that customers needed in order to ski or snowboard.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.