Jayquan Everson

As a food service worker, I take patient trays and work on the tray line helping set up the trays. I also work in the dish room where I break down the dirty trays and send through the dish machine for proper cleaning and sanitation.

I work out in the cafeteria where I serve and cash out visitors and workers

I’ve also been crossed trained on the cooks line where I assemble the patients hot food and make sure the temperatures are holding to proper levels.

• Worked in dish room and pots, crossed train as a cook
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
• Prepared and served various food and drink items to customer specifications in fast-paced environments.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Learned other teammates' work tasks to train as backup.
• Set up and broke down food service lines quickly to maintain service flow.
• Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
• Kept guest and work areas clean, organized, and sanitized per established standards.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Maintained a clean and sanitary kitchen environment, adhering to health department regulations and guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.