Salvador Garcia

• Total Source is a smaller brokerage company with only two employees in New Mexico.
• Responsible to communicate with US Foods, Ben E. Keith, Sysco, Labatt and various schools regarding new products.
• Conduct general sales meetings with Sysco on a monthly basis.
• Work with Sysco Sales Consultants on a regular basis.
• Working relationship with both the Sysco chefs and buyers to assure they are up to date with new products that will work for their customers.

• Worked closely with both Ben E. Keith and US Foods.
• Duties with each distributor entailed the following:

1. Consulted with chefs and buyers to ensure customers in New Mexico had access to quality products into their respective warehouses.

2. Participated in various food shows and sales meetings so the sales team was updated. Showed new products that made sense for their customers.

3. Culinary specialist at Key Impact, therefore assisted the whole team with plate presentations and fresh ideas for creating menu applications for customers and the sales team.

• Position was eliminated due to company buyout.
• Managed national clients in New Mexico by representing their brands.
• Managed all customers in New Mexico, Southern Colorado, and El Paso, Texas, by sending samples to designated accounts to promote the brand and lay framework for future sales.
• Conducted monthly meetings with clients and daily reporting to insure growth and product placement.
• Role of chef at New Mexico location and assisted coworkers to ensure the right products for their menus. Cooked items for tasting. Assist in setting up of shows at various venues to demonstrate the versatility of our products.
• Management of warehouse to ensure all samples were put away and products rotated to insure freshness and food safety.

• Phlebotomist for 1 year then promoted to Microbiology department.
• Duties included managing and processing specimens with accuracy, setting up all cultures assuring the correct media was utilized.
• Interact with customers, peers, and physicians in a positive, creative and consistent manner.
• Developed a keen sense of the complete workings of the microbiology department, this was demonstrated by physicians requesting that I follow up on specimens to assure they had not been mislaid.
• Preceptor to newly highbred microbiology technicians.

• Worked hand in hand with owner and head chef in developing and preparing the various dishes that were served.
• Mastered charcoal grilling of all the main course foods.

• Primary duties was to create new dishes, demonstrating my creativity with food.
• Items were featured as daily specials.

• General line cook duties.
• Main trainer for new line cooks.