Jake Brown

• As a veterinary assistant, Directly aid the Doctor(s) of Veterinary Medicine(s) as a veterinary assistant in General Practice and ER settings by performing tasks including but not limited to venipuncture, intravenous catheter placement, lab sample collection, microscopic evaluation, blood/urine/fecal labwork, vaccination preparation, radiology, surgical preparation and monitoring, intensive care, instrument sterilization, critical condition triage and stabilization, endotracheal and nasogastric intubation, gathering and organizing notes from clients utilizing industry-standard SOAP methods.
• As a Kennel Assistant Supervisor, superintend Kennel Assistants performing various duties of animal restraint assistance, and cleaning, sanitizing, and organizing the clinic. Interviewing and hiring processes, creation/management of employee schedules, and quarterly performance reviews.
• As Manager of Pet Boarding department, update kennel availabilities based on reservations and approve overbooking accommodations. Creation and regulation of protocols for patient intake/discharge. Training and overseeing oral and subcutaneous medication administration to patients during their stay. Ensuring standards of care and monitoring medical needs as they arrive.

• Service large customers including Albertsons, Safeway, Bashas, and Sprouts with upwards of 200+ stores per banner in the Southwest Area across 4 states.

Quality Technician-

• In-Store Technical Support to maintain product sales on an everyday basis.
• Responsible for developing training programs for in-store bakery.
• Hands-on training for both new and veteran employees on proper handling of products prepared at store level.
• In charge of department production through store Re-Models, Grand Openings and seasonal events throughout the Southwestern division.
• Merchandising and the utilizing/ordering of various POS material in the stores.
• Create handling instructions and specification build sheets for each product made in-store, and distribute appropriately

Broker-

• Work directly with Manufacturer Representatives and their customers to create and expand current categories.
• Schedule and attend meetings with potential customers to showcase upcoming products.
• Create and maintain relationships with both new and current manufacturers to secure representation in the area.
• Handled new item set-up processes including ingredient forms and specification sheets.
• Track customer credit accruals and promotions from manufacturers.
• Submit cost change forms and NOPA forms for customers for everyday items and seasonal/event products.

• Assisted the Executive Chef in day to day operations of a scratch kitchen.
• Responsible for scheduling, training, and running shifts from the line or from expeditor station.
• Governed food handling techniques and ensured quality was met on all food items from each station.
• Created and updated par order sheets and prep instructions to maintain high quality of product with minimal waste.
• Recorded inventory and ingredient cost changes to budget food costs against other expenses from PNL forms.
• Responsible for ordering food products, dry supplies, and uniforms from various vendors.
• Inspected arriving deliveries to ensure quality and that the agreed costing was met.
• Conducted interviews and staged potential new employees.
• Handled new employee paperwork and Personal Action Forms updating current pay scales, deductions, and raises for employees.

Line Cook:

• Managed various stations and opening/closing duties including prep and cleaning.
• Prepared and executed dishes to order in scratch kitchen using correct equipment setting and measurements in both independent and group environments.
• Worked with Expeditor to coordinate plating times and synchronicity from various stations, and ensured proper delivery to Expeditor/Chef.

Part-Time Manager:

• Acted as manager when Chefs were not present for opening or closing shifts, while retaining current cook duties.
• Checked in morning food deliveries and inspecting to ensure quality and cost was met.
• Opened kitchen in a timely manner and ensure all stations were prepared for service by the time the Chef arrived.
• Ensured proper breakdown of food and equipment was finished in a timely manner in evening shifts.
• Inspect other stations and ensure closing duties were followed and appropriately met.
• Created prep lists for the following day to all prep cooks and line cooks to follow.
• Assisted Chefs in counting and recording inventory to budget food cost against other PNL categories.

New Store Opener:

• Opened new restaurants in New York and North Carolina.
• Responsible for training new employees on food handling techniques and the required execution for each dish on their appropriate stations.
• Responsible for training the permanent staff with their needs, namely the Chefs and Sous Chefs on ordering, prep lists, plating, expediting, and managing duties.
• Worked with other station's trainers to ensure food was being prepared and delivered correctly in a timely manner.
• In charge of setting up permanent stations to ensure the kitchen ran smoothly for each shift during opening, and was set up for future use.
• Helped design specification sheets and product builds for dishes and ingredients to be followed.