Jordan Lane

• From February 2013 through October 2018 I worked as a housekeeper. This job included floor cleaning with a floor machine every other morning before the store opened. Hourly floor sweeps and bathroom cleanings. Keeping the employee break room stocked and clean. Keeping the customer designated seating area stocked and clean. Emptying all waste and and recycling containers as needed.
• Before the pandemic the seating area could fill up three times a day with customers eating from our deli. New Seasons being the friendliest store in town this position came with a lot of customer service for a cleaning job.
• I also started ordering our cleaning supply's along with paper goods, waist bags and bath tissue for other departments in the store.
• I switched to overnight freight crew in October of 2018. This job was part grocery clerk and warehouse work. We would get pallets of freight nightly, break them down and work them to the shelves. I used both electric and manuel pallet jacks along with hand trucks. This job was a cut and dry. Break down and work freight then rotate the backstock to the popper places in the warehouse. There was little to no customer service with this position.
• I switched to day time grocery clerk in December of 2019. When the pandemic happened I took a leave in February 2020. I have a compromised immune system from a kidney transplant years earlier. I came back to the overnight freight shifts In the fall of 2021. I worked that job for a year then went back to day grocery clerk shifts in December 2022.
• I left New Seasons in December 2024 to help out my aging parents.

• The catering was a two person job. I was the assistant, I mostly stayed in the kitchen and worked on our weekly orders for our regular clients. I baked all the pastries, set up fruit platters and egg dishes for continental breakfast's. Depending on the day, I would deliver and set up the meals.
• I did similar work for lunches and dinners as well. Time management was necessary throughout every shift. We had two vans, two cooks and most afternoons we had three or more meals to deliver and later pick up.
• This was a small family business that was often sink or swim. On a Monday morning we might only have three jobs set up for the whole week. On Tuesday morning that could change to ten or more jobs. I would often start a week being only guaranteed twenty hours and end up with overtime by the time Saturday. I worked many twelve plus hour shifts there.
• I also would help the restaurant with prep work when needed along with baking pastries for the restaurant.

During the mid 90's, a friend and I would lease a kitchen from a popular bar in a tourist town outside of Yellowstone National Park. We started out mostly served pizza and burgers, and expanded our menu with steaks, salads, pasta and more vegetarian options as we gained experience.

This was a two person operation that started every morning with making dough and the days prep work. The shift often ended around midnight.

In the beginning the two of us placed all delivery orders with our vendors along with all the cooking and all the serving for the front of the house costumers. Our second year we hired wait staff and more kitchen help.

I ended up leaving do to an illness in 2001. My friend who I started with ended up outright buying the bar in 2002.