Christina Jermyn

• Trained and supervised a team of seafood workers in proper handling, storage and preparation techniques.
• Maintained accurate records of inventory levels, ordering additional supplies as needed.
• Implemented safety protocols to ensure a safe working environment for all staff members.
• Managed customer complaints regarding product quality or service issues promptly and professionally.
• Analyzed sales data to identify trends in customer preferences and make recommendations for future product offerings.
• Reviewed quality of displayed products and removed old or poor quality merchandise.
• Followed cleaning schedule for floors, walls and storage areas.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Coached staff on strategies to enhance performance and improve customer relations.
• Developed effective communication channels between customers and staff members.

Fresh Fruit and Veggie Market was a special assignment area to achieve hands on learning and knowledge within the produce department.

• Maintained current and accurate inventory by completing daily cycle counts and proper use of production guides.
• Monitored work environment to maintain safety, cleanliness and organization.
• Assessed floor displays to restock merchandise.
• Followed company guidelines for cleaning and sanitizing work surfaces and equipment.
• Established, enforced and optimized departmental procedures and goals to optimize team performance and productivity.

Old world cheese is a special assignment area for my title cooking coach to gain hands on experience and learn cheese knowledge. This includes...

• Recommended merchandise to customers based on needs and preferences.
• Offered samples to promote and upsell specials.
• Responded to customer questions regarding product availability.
• Followed recipes with accuracy and precision to achieve optimal integrity of food products, including specific flavor and texture.
• Produce and create trays based on store availability while following production guides and job aids.
• Cut, wrapped and packaged specialty cheeses.

Seafood was a special assignment area for my title cooking coach to gain hands on experience and learn seafood knowledge. This includes...

• Adhered recipes when preparing seafood entrees according to job aids and production guides.
• Cut, wrapped, weighed and tared seafood department products.
• Worked safely and efficiently when handling seafood products to ensure no cross contamination.
• Cut, wrapped, weighed and tared seafood department products.
• Reviewed quality of displayed products and removed old or poor quality merchandise.
• Oversaw food preparation, production and presentation according to quality standards.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

• Demonstrated full department expertise on merchandise locations, enabling optimum service to inquiring customers.
• Planned and executed production plans and ordering schedule for all major holidays.
• Optimized personnel coverage, preparing work schedules based on staff availability, forecasted demands, Labor Pro, and Bakery production guides and blocks.
• Merchandised key focus items to drive sales for Holidays, specific seasons or Bakery goals.
• Maintained safe and sanitary production areas by proper labeling using the shelf matrix, assigning monthly and weekly cleaning tasks
• Completed and delivered employee reviews
• Participated in physical inventory counts to keep information accurate and current.
• Listened to customers to understand needs and offer assistance for optimal products and services.

• Worked with food service team members to handle every customer need and build brand loyalty.
• Prepared large batches of scratch bread according to standard recipes. Rolled, cut and shaped dough to form bread.
• Created attractive mini pastry, muffin, and donut displays for customers in peak business times
• Provided incredible customer service to build customer relationships and loyalty.
• Monitored on-hand items to proactively replace low stock and keep product levels within optimal tolerances to meet expected demands.

• Coached and mentored newly hired employees on front-end operational and customer service work.
• Delegated work to employees based on shift requirements, individual strengths and unique training.
• Resolved customer problems by investigating issues, answering questions and building rapport.
• Delivered a high level of service to both internal personnel and customers when answering the phone, handling issues and greeting visitors.