Peyton Heid

• Patrolled designated to identify criminal activities, issue citations, prevent incidents.
• Guarded restricted areas to prevent unauthorized entry
• Work with local and federal law enforcement agents to assist with MHA patients and prisoner patients
• Report writing experience
• Followed established security and safety procedures and posted orders to include enforcement of company rules, policies, and regulations.
• Searched individuals and baggage for weapons and other prohibited items.
• Monitored dispatch board and adjusted call priorities regularly based on caller needs.
• Hours worked 40

References

Sgt Antwan Collier

(585)775-7693

Sgt Greg Smith

(585)738-4228

• Collaborated with others to discuss new law enforcement opportunities.
• Exercised public speaking.
• Performed community service events with the Greece Police Force.
• Accompanied Police Officers on ride-a-longs.
• Learned different types of police gear and equipment, including plate carriers and the operations

References

Jake Johnson (585)362-3930

Matt Strikes (585)435-0607

• Acquired working knowledge of department practices, procedures and equipment by participating in training sessions and one-on-one mentoring.
• I personally help coordinate the Pt for program when the Officers are not available to attend
• PREP gives "Cadets" a first-hand practical training experience with the RPD, including participation in a mentorship program, part-time employment and job shadowing. PREP participants are also exposed to a number of law enforcement activities, such as role-play training exercises, riding along with police officers and engaging in community outreach events.
• Operated computer to access law enforcement records, type reports and send messages.
• Hours worked 10-20

References

Officer Orlando Riveria (585)370-4543

Officer Calderon (585)719-7771

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Modified standard dishes per customers requests.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Created approximately 55 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
• Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
• Hours worked 25

References

John Shultz (585)445-3670