Joshua Sharkey

Over seen Expo, fry cook, and salad area, production, sanitation

cleaded and filtered grease from fryer, prepped appitizers, and prepped salad bar and dessert station.

opened and closed areas, heating and cooling of food. labled and dated food containers. Using proper cooling, heating and holdind tempatures.

• Enhanced curb appeal by carefully pruning trees, shrubs, and hedges in commercial and residential properties.
• Ensured proper drainage systems were in place to prevent flooding during heavy rainfall or snowmelt events.
• Performed seasonal cleanups including leaf removal, gutter cleaning, and winterizing garden beds for optimal year-round maintenance results.
• Refreshed planting areas by removing old mulch, weeds, and debris before adding fresh materials for improved soil health and plant growth.
• Preserved property safety by removing hazardous tree limbs, leaves, and other debris from walkways and driveways.

• Utilized hammers, saws, squares, levels, and fastening devices to complete projects.
• Loaded, unloaded, and moved material to and from storage and production areas.
• Worked with more knowledgeable professionals to grow understanding of principles and construction standards.
• Fields of concentration are framing, plumbing, and laying tile

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
• Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
• Assisted in recruiting, hiring and training of team members.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.

• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

• Purchased food supplies for department according to budget limitations.
• Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
• Monitored production to check safety, standardized production and appropriate portioning.