John Grabusky

• Work on energized lines.
• Respond to out of state emergencies and outages that required additional labor and assistance for repairs.
• Observe company safety rules and regulations to minimize workplace accidents and reduce electric shocks.
• Assist in maintenance and reconducting work in varied weather conditions.
• Keep trucks clean, organized, and stocked
• Observe company safety rules and regulations.
• Set new poles and make up materials
• Set up trucks for work, drive trucks to and from job sites, hauling material/poles.
• Interact with customers to inform them of any maintenance or work performed on their power that may affect the household.

• Assist in maintenance and reconducting work in varied weather conditions.
• Observed company safety rules and regulations to minimize workplace accidents and reduce electric shocks.
• Assisted on reconduct jobs on energized lines.
• On call for emergencies and outages that required additional labor and assistance for repairs.
• Interact with customers to inform them of any maintenance or work performed on their power that may affect the household.

Ran multiple positions, including garde, oven, grill, and saute.
Ensured food was kept at correct temperatures and stored properly to
avoid cross contamination.
Cleaned and shut down nightly.
Performed line work in a high volume restaurant in uptown Charlotte.
Kept high quality standards for everything served in a high stress
environment.

• Worked as a sous chef.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Performed menu changes, truck orders, expeditor, line cook, and kept the kitchen up to spec.
• Pushed for communication among employees for an efficient kitchen.
• Watched over food quality.
• Acted as head chef when required to maintain continuity of service and quality.
• Mentored kitchen staff to prepare each for demanding roles.
• Interacted with customers to ensure satisfaction in all aspects of their dining experience.

• Chef and kitchen manager.
• Worked grill, saute, and expo.
• Called in truck orders, watched food cost, ran scheduling.
• Made sure employees worked safely and kept a clean and sanitized kitchen.
• Ran the kitchen as a team effort, ensured proper communication between the front and back of the house.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Interacted with customers to ensure satisfaction in all aspects of their dining experience.