Joshua Guidry

Operated machining equipment safely with a team of operators.

• Calibrated, tested, and adjusted machine settings or controls in preparation for production operations.
• Complied with company and OSHA safety rules and regulations.
• Assessed equipment after each production run and performed preventive maintenance to keep machines running smoothly.
• Maintained equipment performance by lubricating and cleaning components.

• Made different types of sausage links, and stocked freezers to load trucks up.
• Identified and resolved process issues to encourage smoother procedures, more efficient workflow, and overall business growth.
• Cut, trimmed, and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers, and twine to shape, lace, and tie roasts.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Verified proper inventory levels, product quality and freshness to prevent sale of spoiled products.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures

• Filter out our grease traps and add new grease.
• Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Prepare meals for customers and sometimes go take their orders.
• Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Checked on staff