Chris Levorson

• Utilized various sourcing methods including social media, job boards, and networking events.
• Sourced and screened potential candidates for open positions.
• Scheduled or conducted new employee orientations.
• Reviewed resumes, conducted phone screens, and managed candidate pipelines.
• Provided feedback to unsuccessful applicants on the status of their applications.
• Conducted initial phone screens and coordinated interview schedules with hiring managers.
• Interviewed job applicants to obtain information on work history, education or job skills.
• Sourced, qualified and conducted screening interviews with job candidates.
• Informed job applicants of duties and responsibilities, compensation, and benefits.
• Selected qualified job applicants or referred to managers to make hiring recommendations.

• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Delegated work to staff, setting priorities and goals.
• Reviewed employee performance and devised improvement plan to achieve goals.
• Organized and managed staff of cleaners, assigning tasks and monitoring performance.
• Negotiated contracts with vendors to secure favorable terms and pricing.
• Monitored inventory of cleaning supplies and equipment, ordering additional items as needed.
• Approached customers and engaged in conversation through use of effective interpersonal and people skills.
• Assisted with customer requests and answered questions to improve satisfaction.

• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Ensured compliance with health and safety regulations.
• Managed inventory and supplies to ensure materials were available when needed.

• Coordinated with other kitchen staff to ensure smooth operation and timely preparation of food.
• Assisted in food preparation tasks such as washing, peeling, cutting, and basic cooking under chef's guidance.
• Supported inventory management by monitoring stock levels and reporting low supplies to the head chef.
• Trained new kitchen hands in basic tasks, safety protocols, and kitchen standards.
• Maintained order and cleanliness of work areas to conform with health codes.
• Cleaned and sterilized dishes, countertops, and utensils to prevent bacteria growth.
• Took and recorded temperatures of food, refrigerators and freezers.
• Performed additional tasks as requested by supervisor or manager.

• Received and stored food and supplies.
• Replenished food items from inventory and rotated ingredients.
• Made meals in accordance with company standards and requirements.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Completed day-to-day duties accurately and efficiently.
• Established nutritious menus in line with health standards and budget guidelines.
• Inspected deliveries for freshness and quality assurance prior to acceptance into the school kitchen.
• Developed weekly menus that met nutritional guidelines while also being appetizing to students.
• Inspected food preparation areas to ensure cleanliness and health standards compliance.
• Planned, prepared, and cooked meals for students in accordance with USDA guidelines.

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