Lakendrick Johnson

• Identified team weak points and implemented corrective actions to resolve concerns.
• Trained employees on high quality products.
• Oversaw day-to-day activities of employees in the establishment, fostering inspiring atmosphere to optimize employee experiences.
• Led cross-functional teams to achieve company-wide goals, fostering a culture of collaboration and innovation.
• Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.

• Consistently applied USDA guidelines to ensure high-quality production standards across projects.
• Exercised strong attention to detail for material selection based on specified project requirements.
• Enforced compliance with industry regulations through diligent application of company procedures.
• Enhanced workforce skills by training new employees in precise shoulder cutting techniques.
• Employed precision tools like knives and sharpeners to achieve exceptional accuracy in cutting tasks.

• Mentored new hires, resulting in stronger staff development and increased productivity.
• Provided one-on-one mentoring to help individuals reach their full potential within the organization.
• Coached employees on best practices, providing constructive feedback to support their professional growth.
• Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement.

• Prepared poultry by cleaning, cutting and discarding inedible parts.
• Kept knife-edges sharp to create precise cuts and prevent accidents.
• Demonstrated adaptability by quickly learning new techniques as required for various projects or materials.
• Effectively communicated any concerns regarding material quality or availability to responsible parties in order to minimize delays in production schedules.
• Expertly scored meat and removed bones, gristle and other waste.

I utilized my fingers to carefully separate tenders from the breast bone after the primary section of breast has been removed while the carcass is positioned on the cone line.