Jonathan Bissell

• Assessed environmental impacts of proposed projects for compliance with state and federal regulations.
• Contributed to the development of environmental policies based on scientific understanding of ecological processes.
• Improved long-term conservation outcomes by mentoring early-career ecologists through practical guidance and professional development opportunities.
• Designed ecological monitoring programs to track changes in ecosystem health over time.

• Motivated staff to perform at peak efficiency and quality.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw food preparation and monitored safety protocols.

• Managing the kitchen, food cost and ordering. Creating new menu items and weekly features. Cooking on the line while maintaining high quality product and labor down as to create profitability.

• Was recruited by the staffing company as a bartender to travel and work for Prom Catering, by a company called Event Aces that staffs for specialized events. Throughout the years I would bartend, be a chef, or manage concessions throughout my time. Handled tens of thousands dollars daily, while serving in a high volume capacity in each function. I.e. whatever my roll was for each event.

• Ran overall day to day operations maintaining schedules, payroll, food ordering, liquor ordering, hiring, quality assurance of overall service. Worked in the kitchen as well as behind the bar during high volume peek times.

Ended my time as a sous chef/assistant manager. Duties included everything from opening the restaurant up to closing it down, doing deposits, locking the restaurant and setting alarms. Helped create menu dishes as well as other managerial tasks.