Jarrett Walck

• Led facility management staff and consultants in producing business plan that focused on facility operations.
• Supervised staff of 3 in day-to-day activities.
• Evaluated facility operations and personnel for safety and health regulations compliance.
• Oversaw all aspects of equipment installation, maintenance, and repair for both internal and external services.

Facilities of 13 buildings with a staff of 28 employees.

ASE Technician

Prep cook & line chef 9am to 10pm 6 days a week.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Developed new menu items based on seasonal ingredients, resulting in positive feedback from clients.
• Managed multiple tasks simultaneously while maintaining focus on quality control measures throughout the production process.