CONTACT INFORMATION:
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Objective:
I am looking to secure a position in the trade industry where I may use my strong experience, work ethic and leadership abilities to the mutual advancement of my employer and myself.
Qualifications
Five years experience in restaurant food service, managerial, maintenance and delivery of cuisine. Upon relocation to Georgia, entered pool construction industry where I learned the skill of shotcrete. I worked in this industry for two years and then relocated to Seattle. In Washington State, I secured a position as a certified shotcrete nozzleman working on the construction of the, C710TBM tunnel. Within one year, I was promoted to shift foreman where I increased my managerial skills and knowledge of construction equipment.
Work History
October 2007-current, Jensons concrete pumping
March 2006 – August 2007, Obayashi Corporation, Seattle, WA
Started as shotcrete nozzleman spraying/shooting concrete to form tunnel walls and structure. Operated fork lifts, skid steers, back hoes, concrete pumps, 936 Caterpillar doziers and 932 liebehr underground tunneling excavators. Upon promotion to shift foreman, responsible for delegation of all duties of 30 men, including hr issues, scheduling, training personnel, evaluating for continued professional development/certifications.
September 2005 – October 2005, Southern Minnesota Beet Sugar Cooperative, Renville, MN.
Assisted in the annual sugar beet harvest. Skid Steer Operator, Lull (Payloader) Operator, grading and miscellaneous yard maintenance duties.
January 2004 – September 2005, Pool Construction Crew Lead, Marietta, GA.
Responsible for daily construction duties such as stonework, building ponds, laying pipe, building retention walls, general construction for new pools as needed.
January 2002 – September 2002, Sous Chef, Couco Pazzo (4 star restaurant), Lake Worth, FL
Responsibilities included but not limited to product ordering, delegation between lines, preparation of food, timely delivery, all functions associated with kitchen food service.
February 2001 – January 2002, Asst. Kitchen Manager, Rosie's Key West Bar and Grill, Lake Worth, Fl
Responsible for various food preparation including grill and sauté, evening closing, stocking of restaurant supplies, on-line expeditor and managed cleaning of the kitchen facility.
June 1998 – February 2001, Sous Chef, Rhythm Café (4 star restaurant), West Palm Beach, FL
Originally began as the dishwasher and was quickly moved into a Line Cook position. Upon successful execution of line duties, was promoted to Sous Chef. Responsibilities included, but were not limited to, Daily menu changes, ordering menu supplies, stocking upon goods arrival, kitchen maintenance.
Education
1998, Successful completion of High School Diploma, Palm Beach Lakes, Palm Beach, FL
Certifications
ACI, Shotcrete nozzleman
Vertical & Horizontal Methods for Dry and Wet Shotcrete
Washington State Forklift Certification
OSHA 10 hour safety training
References
Provided upon request
Salary Requirements
Open for negotiation.
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