Liz Fairchild

• Stored food properly through safety policies and procedures.
• Adhered to company safety policies and procedures.
• Broke down, cleaned, and sanitized work stations at end of shift.
• Prepared and built food items according to standardized recipes and directions.
• Recorded food production data to enable performance monitoring.
• Complied with food storage and handling procedures for safe, hygienic operations.
• Operated food production equipment safely and responsibly for quality output.
• Maintained clean work areas for optimal food quality.
• Stirred and mixed recipe ingredients by activating blenders and agitators with proper cautions and attention to detail to avoid over mixing.
• Selected and measured or weighed ingredients using English or metric measures and balance scales.

Seed conservation and distribution operations included -

-researching and ordering of supplies and equipment;

-maintaining clean and safe seed lab equipment and cold storage facilities;

-operating office printers producing avg. 1800 labels and seed packets per week

-pulled out materials and return in correct places daily

-data entry and basic analysis; -trained and supervised volunteers;

-researching, developing and implementing safety protocols for cleaning seed lab for re-opening to volunteers during CoVID-19 pandemic;

-leading tours at conservation center site;

- identifiing native plants.

-providing customer assistance; -stocking shelves ;

-ordering stock for store and seed lab;

-answering the phone;

-answering crop, plant, flower and soil -related questions;

-counting out end-of-day cash drawer.