Jerome Rorie

I was the closing supervisor for the first 4 years of supervising

• Event days, nonevent days , and game days I have to make sure everyone sign in/out on the sign sheet.

• Every event day / game day I assign the porters that’s was on scheduled in kitchens/premium areas or wherever the event was located at in the building at the time.

• Though out the course of the day I have to check each kitchen/premium areas and employees to make sure everything going smooth.

• I have to go around and check temps logs making sure the porters is filling them out correctly and every two hours for the sanitizer log in a dish machine and every kitchen and premium area.

• I had to make sure the porters at night when closing that every machine and tables was wipe down tops n bottoms and every dish that was use was clean Sanitize and put away correctly and that each kitchen was %100 ready to be use the next day.

• I had to assign breaks and lunch taken base on the event that was taken place that’s day.

• Event day I was responsible for get the china is pull ready and clean to be use by the catering department.

• I trained new employees in proper sanitizer and dish machine safety procedures.
• I created weekly reports for management detailing staffing hours worked and any issues that arose during shifts.
• Developed strategies for improving efficiency within the kitchen environment.
• Supervised and managed a team of porters, ensuring all duties were performed to the highest standards.

I was a regular porter for two years before I became a supervisor

• Clean dishes
• Sweep floors, mop floors
• Clean tables clean tilts
• Take out the trash
• Break down the dish machines
• Make sure I filled out the temps logs
• Made sure the dishes is turn upside down
• Made sure the brooms, mop, dust pan is hung up on the wall

• Make sure the shell the stock with product
• Made sure the bottom of refrigerators is cleaned and stocked
• Sweet in my floors at night