Wesson Cook

My current position is multi-purpose. I work back of house cooking, as well as I am a server. I do prep in the mornings when needed as well as I am on call for to-go on my days off. I am also responsible for most crew training in front and back of house. As a cook I prepared multiple orders simultaneously during peak periods with high accuracy, focusing on presentation and customer satisfaction. I also maintained a clean and organized work space at all time to bring safety and quality to the food preparation process. I've cooked with and without timers, cooking burgers, steaks, chicken, and ribs, as well as preparing sandwiches, salads, pastas, and various other wraps and small things. I am very comfortable over a frier, flat-top, or grill.

As purely a cook I worked every station, sometimes multiple stations at a time, keeping everything orderly and organized to maintain an acceptable turnout time. I worked in high volume doing sometimes $3000 hours with 3 people on line including me. I focused on perfecting my presentation and accuracy. In my time at this location I was responsible for training 19 different cooks on various stations.

As a manager I was in charge of making sure everything in the kitchen was running smoothly as well as I was in charge of getting the kitchen staff on breaks and dealing with food safety.

As a cook I was responsible for cooking and assembling the food. This was during peak covid time so we were often extremely understaffed and I became responsible for filling several positions at the same time. I focused on getting the orders out in a timely manner with 100% accuracy, always working to improve my times. McDonald's is all about speed and accuracy so those are the areas that worked at becoming the best at. There were often competitions to see who could go the fastest and who could have the best times and I was always the person chosen to compete and always won. I was also in charge of dealing with health inspections and making sure everyone was complying as well as other minor managerial tasks as the management knew I was very reliable and I knew what I was doing so they would allow me to do some of their tasks if they were busy. I was a manager without the title in reality. They asked me to become a manager several times and I turned them down as I couldn't commit enough time while still doing college.

I worked as a cook and a dishwasher focusing on speed and accuracy until they needed a new maintenance worker so I volunteered. As maintenance I dealt with chemicals, cleaning the entire restaurant, filtering fryers, checking ph levels in cleaning solutions, fixing broken equipment, and making sure everything followed health and safety guidelines. The maintenance side of things only took the first half of my shift so the second half of the shift I worked as a cook but acted as a manager without the title as they wanted me to be a manager because they trusted me and saw how I was excelling but couldn't take me off maintenance as they needed maintenance more.