Nathaniel Sullivan

-As a kitchen manager I was responsible for food orders, maintaining food stock, keeping a clean, professional, and organized kitchen, and cooking/preparing food for over 300 people, three meals a day.

-I wasn't initially hired to be a kitchen manager but due to the firing of our head chef I was asked to step up and fulfill the position, which I acclimated well to.

-Cashiered, bagged, reshelved, and presented a clean and organized store for the customers

-Handled customers with care and consideration, because Hen House has a predominantly elderly customer base, so friendliness and proactive helpfulness was a key part of my work routine

-Learned how to handle old machinery and POS systems

-Memorized product codes for fast and efficient check-outs

-Tutored high school students (mainly those with adhd or other learning disabilities)

-Study Lab was a non profit organization that I provides kids with a distraction free and helpful environment to study or complete assignments