Michael Autterson

• Operated automated machinery to ensure efficient production flow.
• Conducted routine inspections to maintain equipment functionality and safety standards.
• Collaborated with team members to optimize workflow and reduce downtime.
• Trained new operators on equipment usage and safety protocols.
• Assisted in troubleshooting mechanical issues, minimizing operational disruptions.
• Maintained accurate records of production output and equipment maintenance activities.
• Set up and adjusted equipment and properly configured machines for daily operation.

• Set up and operated production equipment according to daily work orders and safety procedures.
• Reported and documented unsafe conditions and faulty equipment to ensure compliance with safety standards.
• Maintained accurate production logs by entering data into computer system for tracking and analysis.
• Documented production logs by entering data into computer system.
• Transformed work area by implementing strategies that increased production and enhanced quality.

• Established and enforced clear goals to enhance collaborative efforts among employees.
• Adhered to company policies by following established procedures and guidelines.
• Monitored employee productivity, providing constructive feedback and coaching to support development.
• Reviewed completed work to ensure consistency, quality, and adherence to standards.
• Led university overnight operations and staff members, monitored building access.

Grilled and broiled meat, fried, flat top grilled, and prepared ingredients for high-volume service.

Trained team members on skills and procedures.

Supervised daily kitchen operations, ensuring adherence to food safety standards and quality control protocols.

Trained and mentored junior cooks, fostering a collaborative team environment and enhancing culinary skills.

Developed and implemented new menu items, incorporating seasonal ingredients to boost customer satisfaction.

Grilling and broiling meat, sauté cooking, fry cooking and prep cooking,

Received food truck orders and organized inventory for efficient kitchen operations.

Trained team members on best practices in a fast-paced kitchen environment.

Grilled and broiled meats to ensure quality and flavor.

Working a 16 burner sauté station, fry cooking and pizza maker, prep cooking.

Trained team members on operational procedures.

Trained and supervised team members to enhance skills and productivity.

Grilled and broiled meats while preparing ingredients for timely service.

Supervised daily grill operations, ensuring quality and consistency in food preparation.

Trained and mentored kitchen staff on grilling techniques and food safety standards.

Developed and implemented efficient workflow processes to enhance kitchen productivity.

Cut steaks including sirloins, ribeye loins, and tender loins.

Managed store inventory, placed food distribution orders, received and organized food distribution deliveries for efficient kitchen operation.

A.M. line cook: grill cooking, prep cooking, fry cooking, sauté cooking, team training and supervisor.

• Led training sessions for team members to enhance skills and performance.
• Monitored kitchen productivity, optimizing workflow to enhance service efficiency.
• Grilled various cuts of meat and seafood to specifications, maintaining high food handling standards.

• Supervised daily construction activities, ensuring adherence to safety protocols and project specifications.
• Implemented quality control measures, improving overall project outcomes and reducing rework.
• Mentored junior laborers, providing training on equipment operation and best practices.
• Strengthened teamwork among crew members through clear communication, active listening, and constructive feedback.
• Worked with more knowledgeable professionals to grow understanding of principles and construction standards.