Joseph Callari

While working as a crew member at Jersey Mikes I would routinely work the the slicer at the front of the line while simultaneously taking the orders of anyone who customers who came in. I would have to take orders quickly and efficiently while safely slicing out the correct amount consistently. In addition to the front line I would typically work the grill and register, as well as sanitizing equipment regularly and making sure everything was properly stocked. While closing I would have to assure that counts for everything were in order and the registers were correct.

As a closing manager at Jimmy John's my main task was always to assure that the store was working as efficiently and smoothly as possible. I would have to make the food itself during rushes, help any customers with issues or questions, direct the Inshop workers to help them keep on task, count and handle the money, fake catering orders, assure the store is always as clean as possible, direct the delivery drivers, fill out all the necessary paperwork, prep the food for the next day, and make sure that the closing procedure went as efficiently as possible so the store would be spotless for the opener the following day.

I worked this job in high school and my main job here was to help the other workers put in swimming pools as quickly as possible. We would have to do whatever we were told by our boss which would mostly include the digging and leveling of the pool, removal of the dirt from the site, cement mixing, plumbing, and other physically oriented tasks.