Nickolas Curry

• Conducted routine inspections of filters and associated equipment for wear and damage.
• Documented maintenance activities in logs for tracking system performance over time.
• Maintained inventory of filters and supplies to ensure operational readiness at all times.
• Cleaned filter housings, strainers, valves, pipes, and tanks as part of routine maintenance tasks.
• Replaced worn or damaged parts in filter systems as needed.
• Replaced and repaired filters ensuring compliance with safety standards.

• Prepared and cooked menu items according to restaurant standards.
• Operated kitchen equipment, including grills, fryers, and ovens safely.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Distributed food to service staff for prompt delivery to customers.

• Listened to customers to understand needs and refer to optimal services.
• Greeted incoming customers and provided expert sales and service to drive revenue.
• Answered product questions with up-to-date knowledge of sales and promotions.
• Developed key customer relationships to increase sales.
• Followed-up with clients after installations to assess quality service and customer satisfaction.
• Developed customized sales techniques to successfully sell and upsell services to new and existing clients.

• Learned company processes, procedures and employee role functions.
• Acted on training and mentoring opportunities to set team members up for success.
• Assigned work and monitored performance of project personnel.
• Delegated work to staff, setting priorities and goals.
• Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Delegated Cleaning Assignments and running side work during shifts.

• Lead a team of 5-6 people running 2 lines for extrusion for 12 hr shifts
• Must know ENTIRE line which includes (Extrusion Operator, Roll Technician, Outfeed, and LTO operations)
• Performed Physical line walks at designated intervals to monitor/inspect for product quality, equipment reliability , and general housekeeping
• Read, analyzed, interpreted, and reacted to charts and graphs to Ensure A Grade
• Actively participated in leadership decision making and help troubleshoot problems
• Operated Equipment and made machine/process adjustments for optimized production of SPC products
• Help monitor key equipment parameters to make adjustments as needed to Die Head or Line
• Keep up with records containing recorded data of measurements and thickness readings written down from other positions throughout the shift
• Operated tools to take apart Die Heads with torque guns
• Responsible for giving breaks and running line when others are not present
• made quick and safe response calls when machine fails or stops abruptly to ensure the line is being taken care of in a safely manner
  
  

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

• Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. • Portion, arrange, and garnish food, and serve food to waiters or patrons.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

• Substitute for or assist other cooks during emergencies or rush periods.

• Perform some food preparation or service tasks such a

• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• When fully caught up in the kitchen, I would assist the bartender and serve drinks to guests.
• Help with counting inventory for Alcohol and Food to serve during the week
• To open would count money, set stations up , meal prep for the day and the week.
• Responsible for managing over bartenders (sometimes 1 or 2) .
• Clean the bar and back of kitchen and count money at end of shift

• Operate computer console to make sure machine is staying on task.
• When machine carriage brings sample of ROLLS of Vinyl Print Film or Wear Film weighting 2-3 thousand lbs. Remove a long sheet sample for me and lead and made sure all was in spec.
• As Utility, I would give everyone their breaks and operate the machine or computer he/she is assign too. (Extruder, Calendar Operator, Winder) each specific specs and instructions to follow.
• I would also do walkthroughs to make sure everything was running smoothly. 1st floor to the 5th floor.
• Used fork lift to move empty cores (the middle base for a ROLL) and to take out the trash at the end of the shift.

• Responsible for making ink batches that were to be ran throughout the week.
• Start by making sticker with Title of Formula being used. Place on barrel and put barrel underneath the ink dispenser (Rexson) and begin to make inks. Some weighing up to 60kilos.
• use mixing drill and mix contained chemicals to complete the ink colorization.
• Up to 1-6 barrels for each run. Receive sample from the barrels of ink and begin checking specs for run to make sure formula is correct. •
• Made sure formulas were up to spec and not needing any changes.
• kept up to date with graphs and aligned ink to right run orders for the week.
• operated mostly under 12 hour shifts

• Operated Sky Hoist (Crane) lifting aprox. 3-5,000lb. cylinders with acrylic markings with laser to make the vinyl run in the machines.
• The racks consisted of over 300 cylinders. And we would have to place 12 cylinders into carts 3 stories below to be pulled into the press units.
• Each unit also containing a cylinder, needing to be swapped and put back into the racks.
• Each changeover consisted of about 30-45 minutes to complete depending on the length of the run.
• Also washed cylinders and took them apart using tools.
• Also drove a forklift to bring cylinders back and forth from crates.
• Unloading and loading truck beds for cylinders to be taken.
• saving the line when it ripped out

• Started day with prepping grill and getting it up and started.
• The day would consist of long periods of time filling up the grill and grilling for longer than 4 hours for a rush.
• Kept focused and made meats according to order and spec. •
• Grilled and deep fried various foods from meats to potatoes.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Made meals in accordance with company standards and requirements.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.

• Started day with meal prep and setting up the line for the rest of the shift.
• Cutting meats, veggies, making pastas, or desserts.
• First person in also helped with stock and some points and make sure potatoes were in the oven, including prime rib and any other pasta or veggies needing to be boiled.
• Shifts could be doubles and work more than one station at a time.
• Made salads, grilled and fried same time, running the line alone.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Improved performance of team members resulting in high-quality meals produced daily.
• Executed proper techniques when preparing menu item ingredients.