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Skills

  • Operational improvement
  • Business operations
  • RFI Scanners
  • Administrative support
  • Process improvement
  • Temperature checks
  • First Aid/CPR
  • Communications
  • Cutting safety
  • Custom order fulfillment

Work Experiences

  • Smoked and cured meats like standard.
  • Collaborated with suppliers to secure a 39% discount on high-demand products, contributing to an increased profit margin for the quarter.
  • Boosted awareness of locally sourced meats.
  • Taught new employees about cleanliness, customer service, and different types of meat cuts.
  • Took orders and assisted customers by answering the phone.
  • Called customers at the register to process transactions and collect payments.
  • Assisted in training colleagues on portion control and wastage reduction strategies, resulting in an annual cost saving of $3.
  • Assisted customers with dietary restrictions.
  • Collaborated with marketing to launch a farm-to-table campaign.
  • Collaborated with marketing to launch a farm-to-table campaign, boosting awareness of locally sourced meats and driving a 49% increase in sales.

Summaries

  • Standard and system have a proven track record.
  • Proven track record of motivating optimized to achieve team, individual, and management goals.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Expert in system with a strong aptitude for coordinated and launched.
  • Active leader with excellent communication and collaboration skills.
  • Reduced waste by following procedures and performing tasks correctly.
  • Effective at a variety of tasks, including meat processing and cross-functional collaboration.
  • Knowledge of QuickBooks in depth, as well as process improvement and cross-functional collaboration abilities.
  • Multilingual and fluent in German and French, with a strong grasp of cultural differences.
  • System, standard, and procedure are all available.

Accomplishments

  • Trained 6 new team members on proper meat-handling and safety protocols, ensuring consistent adherence to industry standards.
  • Supported the butcher in preparing bulk orders for major clients, ensuring timely delivery and consistent product quality for process.
  • Enhanced customer satisfaction by providing expert advice on various meat products, resulting in 42% increase in repeat business.
  • Worked collaboratively with lead butcher and kitchen staff to develop high-quality cuts of meat tailored to standard's dishes.
  • Addressed customer inquiries and made personalized product recommendations based on individual dietary preferences and cooking styles.
  • Efficiently prepared custom butcher orders for clients, maintaining an average turnaround time of 9 minutes per order.
  • Played a key role in processing and packaging orders quickly with SAP systems, improving order accuracy by 65%.
  • Developed in-depth knowledge of various cuts of meat, helping support the store’s goal of being a trusted neighborhood butcher.
  • Optimized inventory management processes by introducing real-time tracking of stock, reducing waste by 2%.
  • Reduced product waste by introducing efficient production schedules, aligning output with customer demand and reducing leftovers by 64%.

Affiliations

  • Volunteer meat handler at community-driven events sponsored by Vantage, promoting safe bulk meat preparation and handling.
  • Engaged with the Community Food Services Group in Raleigh, providing labor for free meat preparation services to support families in need.
  • Member of the International HACCP Alliance, with regular participation in food safety and sanitation standards certifications.
  • Volunteer with local food pantries in Denver, contributing to food waste reduction and sustainable handling of meat products.
  • Involved in Health Department Compliance workshops to keep up-to-date with Chicago health and sanitation regulations.
  • Regular attendee of Meat Industry Supplier Association (MISA) conferences to enhance product selection and supplier negotiation skills.
  • Attended food waste management seminars hosted by the Food Marketing Institute (FMI), implementing effective waste minimization practices at the shop.
  • Active participant in the Meat Packing Training Program offered by Meridian, specializing in sustainable operational techniques.
  • Completed the Certificate in Meat Cutting & Processing at standard, learning advanced butchery skills and safe workstation maintenance.
  • Member of the American Meat Science Association (AMSA), participating in research-based educational programs on meat safety and quality standards.

Certifications

  • CompTIA Security+
  • SHRM Certified Professional (SHRM-CP)
  • Apple Certified Associate (ACA)
  • Ground Meat Handling Safety Certification (procedure)
  • CPR and First Aid Certification - Vantage
  • Food Safety Certification (Institute of Food Technologists or Local Authority)
  • Advanced Meat Slicing Techniques Certification (program)
  • Point-of-Sale (POS) System Certification (procedure)
  • Certified Professional Meat Cutter (American Meat Science Association)
  • Safe Meat Packaging Practices Certification (procedure)

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