Jonah Gearhart

I began working as a Busboy and Dishwasher at Frank Papa's shortly after my 15th birthday. As a Busboy I learned responsibilities such as customer service, customer seating arrangements, working/managing responsibilities under pressure in a fast-paced environment, boxing and handling customer food in timely manner, cleaned and cleared tables, took up janitorial responsibilities like cleaning restrooms, bar area, dining rooms and prep area, and occasionally helping servers by running orders out to customers.

As I Dishwasher, I learned valuable responsibilities such as food prep for chefs, ensured a satisfactory level of cleanliness for all dishes, gathered and organized dishes for chefs and front of house staff, managing responsibilities in high-risk environment

Bagged groceries, pushed carts, and stocked shelves to support customer service. Developed customer service, janitorial, and organizational skills, contributing to enhanced customer satisfaction.

Retrieved shopping carts and maintained organized front-end areas for smooth customer traffic.

Bagged groceries carefully to protect items and support efficient checkout service.

Assisted customers with carryout service and courteous store navigation support.

I began working the Meat and Seafood department shortly after my 18th birthday. I cleaned and sanitized the meat and grind room, washed dishes and returned them to proper area, took out trash, stocked meat cages, cut and weighed meat to customer preferences, Cleaned and maintained machinery in the meat department to ensure operational efficiency. in the meat department such as grinder, cubed, sausage extruder, slicer and bone saws. I also helped work the meat and seafood counter, serving and packing meat and seafood food cages for customers of satisfactory quality. I took customer orders for fish cooked it, ensuring that the fish was fresh and thoroughly cooked to avoid any food-borne illness. I maintained cleanliness in the meat cages by spraying down glass to eliminate germs. I wrapped leftover ground beef from the meat cage at the end the night. I often closed the meat department and managed cleaning responsibilities by myself since I was usually the only meat clerk there past 5 or 6 PM certain nights.

Cut, trimmed, and packaged meat and seafood products to store standards.

Rotated inventory and maintained fresh display cases with proper date labeling.

Assisted customers with product selection, preparation tips, and special orders.