Derrick Vilk

I was brought in with limited knowledge and training. Started attending school after 9 months and learned on the job. Worked my way up to being able to lead jobs and call sites. Started training all the new apprentices and people who were coming in who were unfamiliar with the specific type of work we do at our company. We work in industrial facilities, do commercial lighting jobs, and sometimes dabble in residential. Cell sites are our biggest jobs. I am moldable and teachable and enjoy learning about control work mostly.

• Assisted in installation and maintenance of electrical systems under supervision.
• Collaborated with senior electricians to troubleshoot electrical issues efficiently.
• Learned to operate various hand and power tools safely and effectively.
• Supported project completion by preparing work sites and organizing materials.
• Followed safety protocols to maintain compliance with industry standards.
• Documented daily tasks and progress to ensure accurate reporting of work performed.
• Participated in training sessions to enhance technical skills and knowledge of electrical codes.

I work here on the weekends and as needed for coverage. I am the "float" meaning i don't have an actual position. I am placed where I am needed at the time/day. Bartender, server, cook, prep, host, takeout, dish, dessert. I am the swiss army knife of the restaurant.

• Operating and maintaining the presses by setting up and plating; occasionally there is the need for roller repair and general maintenance that needs attending.

• Helped with prepping for large parties and running lunch/dinner rush as the “mid” and helped to run food, expo, and handle dishes

• Managing the kitchen operations by prepping the food for daily and weekly needs, cooking orders, ordering the necessary equipment and food essentials, scheduling the appropriate staffing needs, and redesigning the current food menu.
• Occasionally, give assistance to other areas of the restaurant such as dish area and server assistance.

• Performed administrative and floor support to each shift, successfully lead the employees to a successful shift, provided guidance and resolution with guest and employee situations, scheduled the appropriate staffing needs, ordered the necessary food and beverage needs, and ensured a positive work environment.