Patrick Lovett

I was a styler/x-ray operator, every 30 mins we'd rotate between the 2. Styling was just simply positioning the chicken the correct way to be scanned at the X-ray station. When working at the X-ray station you would check each piece of chicken that was sent back for bone and after removing it, place it back on the line.

Work with kitchen crew to serve fresh food in a timely manner, and keeping a clean work space. Also ensuring that all products were stocked and properly labeled before the next shift came in.

Follow all steps in batching process to ensure the product is mixed correctly and maintain a clean work area. Occasionally had to operate a forklift to change out milk bin.