Jacob Maiden

Achieved timely order fulfillment through proactive maintenance of clean and organized work areas. Enhanced team performance by actively engaging in learning opportunities and supporting adherence to lead directives. Drove operational efficiency by collaborating effectively with warehouse team members.

• Provided exceptional customer service, addressing inquiries and ensuring satisfaction
• Operated kitchen equipment efficiently, maintaining high standards of food safety.
• Became familiar with products to answer questions and make suggestions.
• Collaborated with team members to provide seamless customer service during peak hours.

When I was a Cook at Buddha Barn, I started by watching the chef. The owner Jack, taught me about the different ingredients and I picked up his cooking style fast. He always used fresh ingredients, which helped me learn time management. I also learned that keeping things clean meant less work at the end of the day. Working for Jack taught me a lot about respecting my superiors. Being a Cook at Buddha Barn was one of the best jobs I've ever had.

Murray Bros. Shows was the tri-states leading festival company for over thirty years. I started working at 17 years old, making $8.00 per hour. My job was to assist patrons harnessed atop of the obstacle course attraction: The Fear Factory. I still remember my first day there at buttermilk pike. I did a lot of growing up over the past ten years with them. In 2019 the company retired. A lot of people went their separate ways whom I grew up with; Present day being myself included. I got to see many cities, and many fairgrounds. All of my work experience's have stemmed from working along side by side with Paul and Evie Murray, the owner's of the company. This was the company I enjoyed working for the most, and also the place I had the most fun at.

From 2019 to 2025, most of my work consisted of helping Paul with shop work, and work at his house.