Melissa Schmelzle

Team lead head cook. Responsible for proper temperature control of hot and cold foods.

Responsible for equipment working efficent and keep maintenance up.

Document temperature on coolers and freezer.

Production papers done daily and filed.

Ordering proper food amount for quality service.

Mentored assistant cooks to effectively manage kitchen operations.

Food prep.

Lead and manage summer programs.

• Assisted in meal preparation and assembly for student lunches and special events.
• Maintained cleanliness and organization in kitchen and food storage areas.
• Collaborated with team members to provide efficient service during peak lunch hours.
• Adhered to food safety protocols while managing ingredient handling and storage.
• Operated computers for sales and reporting tasks.
• Supported manager in crew management and delegation of tasks during their absence.

• Processed customer transactions efficiently and accurately using point-of-sale systems.
• Assisted customers with product inquiries, enhancing overall shopping experience.
• Maintained organized inventory shelves, ensuring product availability and accessibility.
• Collaborated with team members to restock merchandise in a timely manner.

Managed office, sales and inventory.

Mixed paint for customers. This paint was used for automotive and industrial.

Kept a inventory list to document product received and sold.

Made deliveries to companies.

Ran forklift to unload semi trucks and load with pallets of sand blasting sand and pallets of 5 gallon paint buckets.