Summary
Overview
Work History
Education
Skills
Timeline
Cashier

Josh Brown

Bethel,VT

Summary

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals. Punctual and honest with solid background in kitchen Type environments. Satisfies customers with exceptional service. Uses slow periods effectively to stay on top of daily chores while pursuing opportunities to help team improve service and reduce waste.

Overview

9
9
years of professional experience
6
6
years of post-secondary education

Work History

Cashier

Dollar General
Randolph, VT
07.2022 - 10.2022
  • Answered questions about store policies and addressed customer concerns.
  • Helped customers complete purchases, locate items and join reward programs.
  • Greeted customers entering store and responded promptly to customer needs.
  • Mentored new team members on sales software system operation.
  • Created price tags and merchandise signs.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Worked closely with shift manager to solve problems and handle customer concerns.

Commis Chef

Stoner Brook Tavern
Stockbridge, VT
04.2017 - 10.2017
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Collaborated with staff members to create meals for large banquets.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Cooked memorable dishes that brought new customers into establishment.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored recipe portioning to control food costs.

Commis Chef

Barnard Inn
Banard , VT
05.2015 - 10.2017
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Monitored recipe portioning to control food costs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.

Breakfast Cook

Woodstock Inn Bed & Breakfast
Woodstock, VT
03.2015 - 07.2017
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Verified compliance in preparation of menu items and customer special requests.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Tasted, smelled and pierced food with fork to verify sufficient cooking.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.

Commis Chef

Twin Farms
Barnard, VT
03.2005 - 10.2008
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Collaborated with staff members to create meals for large banquets.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Monitored recipe portioning to control food costs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.

Education

Whitcomb Junior/Senior High School
Bethel, VT
01.1993 - 08.1998

Skills

Sanitation guidelines

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Timeline

Cashier

Dollar General
07.2022 - 10.2022

Commis Chef

Stoner Brook Tavern
04.2017 - 10.2017

Commis Chef

Barnard Inn
05.2015 - 10.2017

Breakfast Cook

Woodstock Inn Bed & Breakfast
03.2015 - 07.2017

Commis Chef

Twin Farms
03.2005 - 10.2008

Whitcomb Junior/Senior High School
01.1993 - 08.1998

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