Justin Schexnayder Resume Cover Letter

Contact Information

**** * **** ***

Phoenix AZ

ad4gue@r.postjobfree.com (Primary-Personal)

ad4gue@r.postjobfree.com (Secondary-Personal)

+1-928-***-**** (Primary-Text or Call)

Objective Statement

Hello,

Thank you for taking a look at my resume. It is the first step to hiring what will become one of your greatest assets.I am looking for a company that provides an environment of growth, success, and excellence for not only itself but as well as for its employees. I am an energetic, hardworking, charismatic, and upbeat person. I have 15+ years in the restaurant and hospitality industry and have worked in many different types, styles, and size companies. My experience ranges from dish washer to server to bartender to cook to sous chef. What I will bring to your company is more than just a body to fill a position. By adding me to your team will gain you a motivated hardworking team member with the experience, versatility, skills, and adaptability to rise and grow within your company. I stepped away from the “Food/Beverage/Hospitality industry for about a year because my passion for all things food was waning but I have come to realize my passion was worth forsaking just because of the experience I had with one “Chef/Restaurateur”. I mean she couldn’t beat Bobby Flay. Once again thanks for taking the time to go over my resume, you wont regret it. I look forward to hearing from you soon Sincerely your soon to be new guy,

Justin Dale Schexnayder

References

Allen Burnham 928-***-**** (Personal- know for 15 yrs plus) Robert Delrie 318-***-**** (Personal- know for 20yrs plus) Anthony Rocha 337-***-**** (Business- Mountainaire Tavern/Mariposa) Linda Grant-Trotteir 520-***-**** (Business/Personal- Bobby D’s/Know for 25yrs plus) Patrick DeMount 928-***-**** (Business-Tropicana) Abram 564-***-**** (Business-Mariposa)

Work Experience

1099 Independent Contractor (Part Time)

Uber, Lyft, Amazon Flex, DoorDash, InstaCart

June 2022 to Present

***Job duties for these companies varied from company to company while all had some common and basic responsibilities. For specific roles of any of the companies please contact me directly and I will write, email, or talk to you about those.

● Provide service to each company independently, in a timely manner, without misrepresenting the “image” of the company.

● Dressing in attire that is appropriate for the job duties being performed and in compliance with each company's dress code.

● Maintain an environment and code of conduct that is in accordance with the highest standard of community safety and security

● Provide a professional and high quality of customer service while representing said company.

● Accurately and promptly report any out of the ordinary concerns that arise while representing said companies including but not limited to safety concerns, security violations, software/hardware malfunctions, and customer concerns/issues

● Provide true accurate and up to date personal information and documentation required during the hiring process, onboarding/training period, and for the term of contract with said companies.

● Any personal items used for the completion of contracts is to be provided/maintained by and is the sole responsibility of the 1099-ed person.

Line Cook (Part Time)

Sedona Beer Company - Sedona, AZ

February 2022 to September 2022

● Set up and stocking stations with all necessary supplies for service

● Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

● Cook menu items in cooperation with the rest of the kitchen staff

● Answer, report and follow executive or sous chef's instructions

● Clean up station, take care of leftover food, and Stock inventory appropriately

● Ensure that food comes out simultaneously, in high quality and in a timely fashion

● Comply with nutrition and sanitation regulations and safety standards

● Maintain a positive and professional approach with coworkers and customers

● Maintain excellent understanding of various cooking methods, ingredients, equipment and procedures

● Acuralty and speed in executing assigned tasks

Line Cook (Full Time)

Dahl Restaurant Group - Sedona, AZ

October 2021 to February 2022

● Establish daily priorities and create daily prep sheets;Prepare work assignments, oversee, and assist the production team and “back of house staff” including but not limited to cooks, prep-cooks, and dishwashers.

● Order, track and maintain inventory of all menu items, kitchen supplies, and back of the house items.

● Communicate with all staff of any changes to set menu, specials, and bar menu throughout the course of service.

● Implement controls to comply with local, state, and federal health standards

● Prepare kitchen schedules.

● Maintain a competent, motivated, and healthy team encouraging cooperation, learning, and growth of the company and employees.

Schedule clean-up and inspect equipment to ensure smooth, clean, and safe operations.

● Make sure team members comply with recipe cards and ensure plating guides are followed and food quality is maintained to ensure guests are served products that are of the highest standards.

● Observe guest feedback and confer with team members to make sure guests are satisfied.

● Oversee and assist all stations during dinner service.

● Produce monthly profit and loss statements for review by the management team. Line Cook (Full Time)

Mountainaire Tavern - Flagstaff, AZ

January 2021 to October 2021

● Set up and stocking stations with all necessary supplies for service

● Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

● Cook menu items in cooperation with the rest of the kitchen staff

● Answer, report and follow executive or sous chef's instructions

● Clean up station, take care of leftover food, and Stock inventory appropriately

● Ensure that food comes out simultaneously, in high quality and in a timely fashion

● Comply with nutrition and sanitation regulations and safety standards

● Maintain a positive and professional approach with coworkers and customers

● Maintain excellent understanding of various cooking methods, ingredients, equipment and procedures

● Accurately and in a timely manner execute all assigned tasks SHIFT MANAGER (Full Time)

SONIC DRIVE-IN - Kingman, AZ

2019 to 2020

● Assisting drive-in management in implementing the restaurant plan in order to meet established operating standards, sales and profits. This is accomplished primarily through: assisting in training and motivating crew members and performing the work functions in the Seven Basic Stations as needed; effectively implementing the local store marketing plans; working in a manner that helps to control costs; assisting in managing daily restaurant operations; and providing every customer with outstanding service.

● Working and managing in a manner that is consistent and in compliance with the SONIC franchise license agreement, the SONIC-Drive-in Operations Manual, the drive-in's standard operations systems and drive-in policies and procedures.

● I was responsible for preparing orders for customers as the food was ordered. This was to be done in a fast paced/fast food manner. I was also responsible for handling the money from customer to the till, counting out the till pre- and post-shift, and making drops or withdrawal from the safe as necessary throughout my shift.

● In addition, I was responsible for maintaining the workplace in accordance with the local Health Administrations standards.

● Customer service was top priority during my shift which included but not limited to answering any question regarding the menu, prep of food, and awareness of dietary needs such as gluten free food prep EXECUTIVE SOUS CHEF

TAP HOUSE/TROPICANNA CASINO - Laughlin, NV

2018 to 2019

● Oversee the operation of all kitchen areas (multiple outlets), including but not limited to, staff management, receiving, supplies, recipes, and quality preparation of all food items. • Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. A strong team mentality is required.

● Lead, manage, motivate and direct the kitchen staff to achieve goals and objectives. • Maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Maintain cleanliness, safety, and health department standards. • Conduct periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage.

● Knowledge of food handling and preparation principles/procedures for all foods produced and served in each outlet.

● Utilize a high level of attention to detail in all facets of kitchen operations.

● Serve as a leader for team members while fostering teamwork, employee morale, motivation and open communication. Create an atmosphere of continual skill development of the culinary team. • Achieve budget and labor costs.

● Assist in interviewing, hiring, and training team members.

● Serve as role model and set the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service. • Encourage a cooperative and consistent level of communication with kitchen staff, front-end staff and management.

● Evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers. • Recognizes a problem when it arises and resolves it appropriately using good judgment, tact and initiative according to company policy and procedure.

LEAD COOK

COLORADO BELLE CASINO - Laughlin, NV

2018 to 2018

● As Lead Cook One of my main responsibilities was to make sure during each shift all kitchen staff were compliant with all employee regulation and code of conduct as set forth by the employee's handbook.

● I was responsible for preparing orders for customers as the food was ordered. This was to be done in a fast paced/fast food manner. I was also responsible for handling the money from customer to the till, counting out the till pre- and post-shift, and making drops or withdrawal from the safe as necessary throughout my shift.

● In addition, I was responsible for maintaining the workplace in accordance with the local Health Administrations standards.

● Taking catering orders from clients and relay as well as overseeing the start to finish menu for catering clients.

● Customer service was top priority during my shift which included but not limited to answering any question regarding the menu, prep of food, and awareness of dietary needs such as gluten free food prep. • Also was responsible for track and ordering of inventory and maintaining a low food cost and low food loss values. LINE COOK

Hooch's Kingman Grill and Bar

2017 to 2018

● I was responsible for preparing orders for customers as the food was ordered. This was to be done in a fast paced/fast food manner.

● In addition, I was responsible for maintaining the workplace in accordance with the local Health Administrations standards.

● Customer service was top priority during my shift which included but not limited to answering any question regarding the menu, prep of food, and awareness of dietary needs such as gluten free food prep. • Also was responsible for track and ordering of inventory and maintaining a low food cost and low food loss values. LINE COOK

Garlic Clove - Kingman, AZ

2016 to 2017

● I was responsible for preparing orders for customers as the food was ordered. This was to be done in a fast paced/fast food manner. I was also responsible for handling the money from customer to the till, counting out the till pre- and post-shift, and making drops or withdrawal from the safe as necessary throughout my shift.

● In addition, I was responsible for maintaining the workplace in accordance with the local Health Administrations standards.

● Taking catering orders from clients and relay as well as overseeing the start to finish menu for catering clients.

● Customer service was top priority during my shift which included but not limited to answering any question regarding the menu, prep of food, and awareness of dietary needs such as gluten free food prep. • Also was responsible for track and ordering of inventory and maintaining a low food cost and low food loss values. LINE COOK

Blue Moon Cafe - Sedona, AZ

2014 to 2015

● I was Responsible for the preparation of food for customers on order. This was to be done in a high volume restaurant setting. The food was expected to be prepared with speed, efficiency, and quality. As well as adhering to the local Health Administrations regulations.

● In addition, I was responsible for maintaining a clean, safe, and organized working environment. In accordance with the company and OSHA rules and regulations.

● I was also expected to work well with my team members to maintain the stocking, ordering, and organization of the storage areas.

SALES REP

ACI-Safety Services - Yuma, AZ

2012 to 2014

● I was responsible for making calls to prospective clients. My Job included but not limited to informing them of the services we offered, access their needs and wants, and offer the service we provided to the best solution and products suit their needs.

● It was also my duty to inform them of the OSHA Regulation regarding the type of work they did and their responsibilities as business owners.

● I was expected to adhere to a strict "script" as well as strict facility codes of conduct while on the phone. I was also to maintain high level of customer service and calm while dealing with clients in situations of a high stress situation

COOK

ACI-Canteen Food Services - Florence, AZ

2011 to 2012

● I was responsible for the prep of the food for 230 residents in the facility. I was expected to adhere to strict recipes. This was to be done in a fast, efficient, orderly manner. While working well with a large team of individuals.

● I was also expected to keep an exceptionally clean, healthy, safe working environment in accordance with facility and local Health Administration standards

● In addition, I was responsible for the unloading, organization, and putting away of the bi-weekly orders. FOOD/CUSTOMER SERVICE REP

Taco Del Mar - Sedona, AZ

2008 to 2011

● I was responsible for preparing orders for customers as the food was ordered. This was to be done in a fast paced/fast food manner. I was also responsible for handling the money from customer to the till, counting out the till per and post shift, and making drops or withdrawal from the safe as necessary throughout my shift.

● In addition, I was responsible for maintaining the workplace in accordance with the local Health Administrations standards.

● Customer service was top priority during my shift which included but not limited to answering any question regarding the menu, prep of food, and awareness of dietary needs such as gluten free food prep. Mastercorp Housekeeping (Carpet Tech)

Summit Resort - Sedona, AZ

2007 to 2008

● I was responsible for cleaning the carpet in the room after guest check out. This was expected to be at a high pace as well with the quality expected from the resort.

● I was also responsible for the tracking, ordering, and Stocking of the chemicals used for the carpet techs. I was also expected to keep the carpet tech storage area clean, organized. • I was also expected to maintain a safe working environment in accordance with company and OSHA rules and regulations. Including but not limited to the use and maintenance of PPE, Equipment, Etc. BARTENDER

Bourbon Pub - New Orleans, LA

2006 to 2007

● I was responsible for mixing cocktails for customers, providing the highest level of customer service. I was expected to provide these services with speed, efficiency, and quality.

● I was also responsible for keeping the bar area clean and sanitary in accordance with the local health administrations laws. In addition, I was responsible for maintaining a fully accurate log of how much product was severed every shift I worked.

● In addition, I was responsible for tracking the inventory for the "upstairs dance club" portion of the establishment. These involved ordering, Stocking, and rotating the products in the storage. As well as keeping the storage organized and clean.

CATERING MANAGER/SOU CHEF

A La Carte - Lafayette, LA

2004 to 2006

● I started out as a catering server/per cook. With this job title my duties were as follows, prep food for Chef and Sou Chef to prepare for clients. Pack, set up, and break down the items needed for on location set-up. Provide a level of excellent service during the event we were hired for.

● After 6 months on the job I was promoted to Second Sou Chef. My duties stayed the same as above with the following added, Scheduling the appropriate staffing for events. Taking a more direct role in the planning, organizing, and the itinerary of events. To perform more of the preparation of the food for the events.

● After another 6 months, 1 year total, on the job I was promoted to Assistant Catering Manager/Sou Chef. My duties stayed the same as above with the following roles added: meeting with clients to plan out meals in accord with their wants, budget, dietary needs, Etc.

● After another year, 2 years total, on the job I was promoted to Catering Manager/First Sous Chef. My duties stayed the same as above with the added roles added: Management of all aspects of the business including but not limited to Staffing hiring and termination, On boarding of new hires, Maintain profit and loss statements, and Attending Quarterly management meetings to evaluate the status of the companies wellbeing, discuss the future direction of the company, and to decide best path for moving the business forward.

Skills

● From scratch pizza making

● Multiple styles of Smoking/BBQ cooking (specializing in Southern Style)

● Cajun/Creole Cooking

● Creative Dish/Menu Conceptualization (creating a menu from start to finished including but not limited to development cooking technique of dishes, making a workable recipe of dishes, analyzing cost effectiveness of menu, and training staff of new dishes)

● Profit & Loss Reporting

● Labor Cost Analysis

● High Volume Banquet/Catering Operation

● Effective Management and Leadership skills

Certifications, Licenses, Specialized Training

● ServSafe Management Certification

● Basic Title 4 Certification (On and Off Site)

● Management Title 4 Certification

● CPR Certification

Contact this candidate