Sarah Erwin

• Enhanced team productivity by implementing effective training programs and monitoring progress.
• Enhanced customer satisfaction by providing personalized cheese recommendations and pairing suggestions.
• Developed employee training programs that increased team knowledge of cheese varieties, production methods, and pairings.
• Organized in-store tastings and events to engage customers with unique experiences and promote product discovery.
• Boosted store reputation for quality products by consistently maintaining a diverse and high-quality cheese selection.
• Maintained high standards of quality by regularly inspecting cheeses for freshness and proper storage conditions.
• Conducted daily inventory checks, ensuring adequate stock levels and minimizing waste due to spoilage.
• Educated customers on cheese pairings with wines, beers, and other foods to enhance their overall experience.
• Assisted in the creation of visually appealing cheese displays, resulting in increased customer interest and sales.
• Organized regular tasting events to showcase new products and facilitate community engagement.
• Trained new employees on proper cheese handling techniques, storage procedures, and customer service best practices.

Supervisor: Zachary Updegrove-Team Leader

Phone Number: (918) 879-0493

• Provide a one of a kind experience by preparing exquisite dishes made to order in front of guests.
• Hand pulled fresh mozzarella is made to order.
• Parmigiano Reggiano wheels are carted into a dining area,brandy is poured on the wheel set ablaze and I cooked out the fire and tossed fettuccini into the wheel.
• Provide communication from front of house to back of house.
• Passionate about learning and committed to continual improvement.
• Identified issues, analyzed information and provided solutions to problems.

Supervisor: Scott VanTuyl -Executive Chef

Phone Number: (918) 271-5096

• Enhanced dough quality by consistently following precise recipes and mixing techniques.
• Maintained a clean and organized workspace, ensuring optimal efficiency and sanitary conditions for dough production.
• Contributed to increased customer satisfaction by preparing dough with attention to consistency, taste, and texture.
• Reduced waste and saved on ingredients cost by accurately measuring and utilizing resources for each batch of dough.
• Adapted to various dietary requirements by creating specialty doughs such as gluten-free or whole wheat options upon request.

Supervisor: Bobby Ortell-Owner

Phone Number: (918) 586-2455

• Supported overall kitchen operations by pitching in with other tasks as needed, showcasing versatility and commitment to team success.
• Ensured timely preparation of pizza dough by adhering to strict schedules and coordinating with other staff members.

• Managed inventory levels to minimize stockouts while reducing overhead costs.
• Implemented staff training programs, enhancing product knowledge and improving customer service skills.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Collaborated with suppliers to secure exclusive cheeses, attracting new customers and increasing overall sales.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

Supervisor: Matt Shell-Owner

Phone Number: (918) 279-0630