Will Venckus

Wet and Dry harvest plants based on strain.

Hang Wet Harvest whenever a Z rack is full and ready.

Mill/Sift Product based off of Mill/Sift spreadsheet in the google docs. Burp from time to time.

Sort/Trim on the Trim Line. Sometimes run the Trim Line.

Do whatever is needed to be done.

maintaining quality standards by tending to incoming flower batches; conducting moisture analysis, collecting third-party lab samples, “burping” flower buds, and sorting flower buds to ensure proper execution in production.

Processed and maintained quality of marijuana.

Machine trim and sort product while maintaining a timely manner.

Store and organize batches of Cannabis by Strain, batch number, and/or production batch.

Clean and set up dry rooms for Wet Harvest.

• Walked through store areas to identify and proactively resolve issues negatively impacting operations.
• Trained and guided team members to maintain high productivity and performance metrics.

• Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
• Observed federal and local kitchen safety regulations to prevent food borne illnesses.
• Cooked for large groups of people and managing various types of food for large events.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Grilled meats and seafood to customer specifications.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared food items such as meats, poultry, and fish for frying purposes.