Mark Thornton

• Prepared and assembled meals according to dietary guidelines and resident preferences.
• Upheld health standards by keeping kitchen areas tidy and well-organized.
• Assisted in inventory management by tracking supplies and reporting shortages to management.
• Trained new kitchen staff on food safety protocols and efficient cooking techniques.

Prepped items for the day and made pizza dough, baked pizzas for frozen sales daily as well as fresh made to order.

• Manage ovens, bake breads, slidders, dinner rolls, and sandwich rolls
• Family owned Bakery with many other duties

• Transported clients to and from the office, hotel and groups. helped with weekly groups with the clients, started up H.O.P.E.,S First Recovery House and served as a live-in Manager. Also started as a volunteer with over 500 hrs before taking on a full-time role.

• Started as a Dishwasher on a part time basis and moved into a Prep cook and line cook.
• Duties ranged from making house made sauces, prepping chicken, brisket, pork and several side dishes

• Served as a crew member and worked Maintenance as well