Joshua W. Ferguson

I was the Meat Wall Stocker, I would run pallets from the trucks every morning.

• Placed products in correct storage locations to keep stock areas organized and inventory counts accurate.
• Performed inventory control, such as counting and stocking merchandise.
• Greeted customers and directed to requested products.
• Rotated stock correctly to prevent out-of-date products and removed aging items from main shelving to build special promotional displays.
• Answered customer questions and provided detailed product information.
• Helped customers locate desired items and transfer oversized items to vehicles.
• Consistently lifted materials weighing as much as 100 pounds.
• Checked packages and merchandise for damage and notified vendors.
• Changed sales floor signs to show current pricing and support product promotions.
• Assisted maintenance team with organizing and cleaning warehouse, stockroom and store near shift close.
• Operated manual and electric pallet jacks, safely relocating heavy merchandise on sales floor for timely stocking.
• Maintained fitness in order to move merchandise efficiently and safely.

• Practiced proper safety and sanitation standards.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Cooked menu items according to specified instructions.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Prepared ingredients for menu items.
• Prepared average menu items per shift.
• Kept kitchen up to code for health and safety inspections.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
• Understood cooking techniques and fundamentals to maximize safe food handling.
• Prepared meals with special accommodations for those with allergies.
• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Greeted customers promptly and took orders to keep flow of traffic moving.
• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Moved and stocked food products weighing up to 20 pounds.
• Performed food preparation responsibilities to meet franchise standards for quantities, speed and packaging.

• Practiced proper safety and sanitation standards.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Cooked menu items according to specified instructions.
• Prepared food orders to support waitstaff and other team members.
• Worked in fast-paced environment with sense of urgency to serve guests quickly.
• Kept kitchen up to code for health and safety inspections.
• Prepared food items according to recipe to drive quality and consistency.