Jonas Santorum

• Trained and coached new team members on proper machine set-up procedures.
• Adhered to high level of safety by following company rules and regulations to prevent injuries.
• Assessed equipment after each production run, performing preventive maintenance to keep machines running smoothly.
• Operated and maintained different mill and router machines to fabricate needed products.
• Moved finished work to correct staging area for disposition.
• Loaded and unloaded parts to maintain high level of production.
• Reviewed and interpreted schematics, blueprints and work instructions to determine product specifications and machine requirements.
• Measured completed pieces to identify product irregularities and specifications non-conformance; adjusting machines to correct issues.
• Verified appropriate product lubrication and cooling throughout machine operation.
• Monitored product standards and quality-control programs.

Assist and help Kitchen Manager and General Manager oversee many aspect of the restaurant's day to day operations. From preparing and ensuring quality controlled products to training new employees and managing cost effective production to meet the restaurant's high quality criteria.

• Inspects kitchens to ensure cleanliness of workspace in compliance to restaurant's highest standards.
• Forecast products and materials to ensure proper and efficient ordering of products and materials for effective production.
• Planned menus complying with established health guidelines and budget limitations.
• Manages kitchen staff and oversee productivity as well as develop improvement plans to maximize performance through out the day.
• Cooked meals according to administrative policies, health code regulations and food service standards verified by quality control.