Jacob Reynolds

• Directed training sessions for new hires on safety protocols, equipment operation, and standard operating procedures.
• Collaborated with cross-functional teams to pinpoint process bottlenecks and spearhead productivity improvements.
• Coordinated the movement of client vehicles in preparation for loading onto trains.
• Supervised employees to meet and exceed shift performance targets.
• Executed quality audits to uphold process integrity and standards.
• Enforced compliance with safety regulations and operational protocols.
• Navigated high-stress situations to resolve critical problems.
• Enhanced operational workflows to increase efficiency and decrease delays.
• Managed vendor relationships to secure timely delivery of materials and services.
• Conducted performance evaluations and provided mentorship to junior team members.

Executed operation of flat surface grinders and bandsaws for precise cutting and shaping of graphite tooling.

• Operated machinery to produce high-quality carbon products efficiently.
• Monitored production processes to ensure adherence to safety standards and quality specifications.
• Conducted routine maintenance on equipment, minimizing downtime and enhancing productivity.

• Hand working and polishing blades for high end custom pocket knives, as well as working on many of the fittings for the same knives.
• In that position it was also my job to work in and fill in for those in many of the other departments, which gave me experience with painting, sandblasting small parts, working large parts tumblers and assembly.
• I coordinated with other departments to ensure our product was constructed in a timely manner up to company standards.

• This was my second time working at this location, I was rehired as a lead overseeing the operations of my shift.
• Supervised kitchen staff to ensure efficient meal preparation and service quality.
• Developed and refined menu items to enhance guest satisfaction and dining experience.
• Streamlined inventory management processes, reducing food waste and optimizing supply usage.
• Trained new culinary team members on food safety standards and kitchen protocols.

• Preparing food and seeing to it that every shift was supplied with what they heeded in addition to cooking for the customers and working with the servers to get the food out on time and to the correct place.
• In addition I would see to ordering new supplies and keeping workplace cohesion
• Managed a team of 5 line cooks and kitchen staff, ensuring efficient workflow and adherence to quality standards
• Assisted head chef in menu planning, recipe development, and food preparation for a high-volume restaurant
• Trained new kitchen staff on proper food handling procedures, cooking techniques, and safety protocols
• Ensured compliance with sanitation guidelines by implementing rigorous cleaning schedules

• I prepared food in a timely manner for the customers, in addition to keeping my work station clean and setting up to support the next shift.

• I oversaw all scheduling, ordering and dealt with all customer complaints, saw to any disciplining, or moral boosting as was necessary, and frequently went to sister locations to cover other shifts.
• In addition to this I would personally cover serving and cooking shifts that we did not have anyone else for.
• Oversaw all aspects of store operations, including sales, customer service, inventory management, and staff supervision
• Managed a team of 15 employees, providing training, coaching, and performance evaluations to ensure high levels of productivity and customer satisfaction
• Led regular team meetings to communicate goals, provide updates on performance metrics, and foster a positive work environment