Ethan Farrand

Maintain the cleanliness of the machine center via regular upkeep throughout the shift as well as through pre-shift and post-lunch make readies. Effectively and expeditiously determine and mark necessary trim and grade marks on dimensional lumber in accordance with Western Wood Products Association guidelines as boards pass by at upwards of 190 boards per minute. Identify any defect caused by other machine centers and proceed to make note of and notify the operator of said defects. Troubleshoot and remedy any issues as they occur. Communicate quickly and effectively via the mill radio system. Ensure adherence to a set of safety guidelines such as personal protective equipment and a strict lock-out system. Monthly participation in safety suggestion reporting program.

Maintain the cleanliness of the machine center via regular upkeep throughout the shift as well as through pre-shift and post-lunch make readies. Effectively and expeditiously operate the trimmer station to cut dimensional lumber to a predesignated length. Troubleshoot and remedy any issues as they occur. Communicate quickly and effectively via the mill radio system. Ensure adherence to a set of safety guidelines such as personal protective equipment and a strict lock-out system. Monthly participation in safety suggestion reporting program.

Maintain the cleanliness of the mill through the use of various equipment, including forklifts. Communicate quickly and effectively via the mill radio system. Ensure adherence to a set of safety guidelines such as personal protective equipment and a strict lock-out system. Monthly participation in safety suggestion reporting program.

• Oversee and ensure the timely and accurate execution of customer orders in a high volume kitchen serving four seperate restaurants while maintaining the safety of employees and customers via proper handling of potentially hazardous tools as well as strict application of health department mandated practices
• Employing concise and effective communication between departments to provide the best possible service to our customers
• Giving employees breaks in compliance with LNI laws
• When necessary, issuing punishments to employees violating company policies
• Required to catalogue safety issues for monthly reports
• Responsible for tracking sale-revenues as well as labor-cost to both make effective staffing decisions to meet and maximize profit-margins, as well as to keep a comprehensive log of such information
• Also responsible for placement and well organized receipt of orders from various purveyors.

• Efficient and accurate execution of customer food orders in a high volume kitchen
• Essential use of concise and effective communication with server staff to maximize customer satisfaction
• Strict application of safety and health department guidelines
• As a Safety Representative, I was responsible for keeping track of and cataloguing potential health and safety violations as well as employee accident reports for monthly safety reports from our location, a requirement for every location in the entire company.

• Efficient and accurate execution of customer food orders in a high volume kitchen
• Essential use of concise and effective communication with server staff to maximize customer satisfaction
• Also in charge of keeping kitchen equipment as well as dishware and utensils clean and ready to use
• Strict application of safety and health department guidelines
• Organized receipt of supplies from various purveyors
• Minimally staffed location where line cooks regularly operated without managerial supervision and were tasked with running the kitchen up to company standards.

• Efficient and accurate execution of customer food orders in a high volume kitchen
• Essential use of concise and effective communication with server staff to maximize customer satisfaction
• Strict application of safety and health department guidelines.

• Quick, efficient, and accurate to company specification preparation of food for the daily service
• Effective sanitation and organization of kitchen equipment
• Strict application of safety and health reulations
• Organized receipt of supplies from various purveyors.

• Efficient and accurate execution of customer food orders in a high volume kitchen
• Essential use of concise and effective communication with server staff to maximize customer satisfaction
• Strict application of safety and health department guidelines.

• Effective and efficient sanitation and organization of kitchen equipment, plateware, glassware, and utensils to ensure a streamlined meal service
• Quick and accurate completion of company recipes for use during service
• When necessary, operate the line effectively and safely so line cooks could take their breaks
• Organized receipt of supplies from various purveyors
• Strict application of safety and health department guidelines.

• S, Longview, Efficient and accurate execution of customer food orders in a high volume kitchen
• Essential use of concise and effective communication with server staff to maximize customer satisfaction
• Organized receipt of supplies from various purveyors
• Maintain adequate amount of glassware, utensils, ingredients, and ice for the bartenders
• If necessary, remove cut-off patrons from the premises
• Strict application of safety and health department guidelines.

• Effective and efficient sanitation and organization of kitchen equipment, plateware, glassware, and utensils to ensure a streamlined meal service
• Create and execute daily appetizer and salad specials, utilizing the inventory on hand, in nightly course based meal service in a high-class kitchen
• Strict application of safety and health department guidelines.

• Effective and efficient sanitation and organization of kitchen equipment, plateware, glassware, and utensils to ensure a streamlined meal service
• Quick and accurate completion of company recipes for use during service
• Organized receipt of supplies from various purveyors
• Strict application of safety and health department guidelines.