Flex Smeltzley

• Led cross-functional teams to streamline project workflows and enhance operational efficiency.
• Developed and implemented process improvements that reduced turnaround time for client deliverables.
• Mentored junior staff in best practices and effective use of project management tools.
• Analyzed data to identify trends, informing strategic decisions and enhancing service delivery.

• Oversaw customer product management and ensured timely delivery to designated destinations.

• Reviewed customer shipments to determine appropriateness for dispatch.

•Sourced and secured boxes for packers to facilitate efficient packaging of customer shipments.

• Facilitated transfer of customer items onto conveyor line for efficient distribution to team members.

• Prepared food items according to standardized recipes and presentation guidelines.
• Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
• Operated cooking equipment, including grills, fryers, and ovens, effectively and safely.
• Assisted team members during peak hours to enhance service efficiency and speed.

• Managed shelf restocking to ensure customers access necessary items.

• Executed recycling processes for cardboard boxes into the Baylor machine.

• Oversaw unloading of products from trucks and ensured timely delivery to designated areas.

• Reorganized shelf items to enhance visual appeal and maintain cleanliness.

• Operated kitchen equipment to prepare meals efficiently and consistently.
• Maintained cleanliness and organization of workstations to meet the requirements.
• Assisted in menu preparation by following recipes and portion control guidelines.
• Collaborated with team members to ensure timely meal service during peak hours.
• Preparing for morning shift by cleaning up dishes, restocking food and appliances, and ensuring everyone’s is in good spirits

• Assisted in meal preparation by following recipes and maintaining proper food safety protocols.
• Learned to operate kitchen equipment, ensuring cleanliness and efficiency during food production.
• Supported chefs with ingredient sourcing and inventory management for daily operations.
• Observed cooking techniques to enhance culinary skills and improve meal presentation standards.
• Closing down kitchen, making sure that equipment, appliances, and surfaces are cleaned and turned off.