Ryan Dupuis

As a Field Technician for Spectrum, I consider myself the front of operations for our customers. Our customers see our faces everyday and rely on us to ensure everything is working to their expectations that is set out by our company. While retaining a vast amount of knowledge about our networks, whether it be a HFC plant or a pure Fiber Optic Network, I need to know what to look for when I'm installing a new customer or business front. Service calls require even more knowledge about the network when it comes to troubleshooting and ensuring I find the problem wherever I may be. However, despite all that may be in my control as a Field Technician, there are times where I will have to work with our other departments like Construction and Maintenance. Where I have to rely on my fellow coworkers to ensure the respective responsibilities such as installing feeder line to a customers home or business or making sure that a bad terminal gets repaired.

Kabelink Communications, a contractor for Spectrum in our local area in West Central Florida. My duty as an Independent Contractor for Kablelink Comms. was solely installation of Coaxial Cable for high speed internet and cable TV. Troubleshooting the network and a customers needs at home or in their business did not really exist for the job role at that time. I think of Kablelink as my first foot in the door in the world of Communication Infrastructure, it taught me the basics on how to install our materials and hardware to ensure a proper and reliable utility for our customers.

My time as a Prep and Line Cook for Bloomin' Brands had led me to several stores based off demand and recommendation by my local management at the time. I originally worked Outback Steakhouse and then followed over to Carrabbas Italian Bistro due to a recommendation from a manager that had transferred over as well and wanted several employees from their last location. During my employment, I was responsible for getting the day started; ensuring various food items ranging from cold products such as salads, deserts, dressings, sauces, etc. were all prepped for the lifespan of several days to ensure our Line staff was well supplied for lunch and dinner rushes. Prep was almost as equally stressful due to the time crunch set ahead. To be able to get an entire days and several days lists of items all completely prepared and stocked away in a safe and healthy fashion could prove to be daunting. However, with experience, I was able to use critical thinking and be able to organize myself to make sure I could get everything in a timely fashion and meet the days deadline.