Machine Operator Food Service
Resume:
SCOTT A LARSON
edgar, Wisconsin 54426
*************@*****.***
PROFESSIONAL SUMMARY
I've worked in the food industry for many years.
SKILLS
Worked with saw and hand tools to machines like big saws drill press ect.
WORK EXPERIENCE
5/2019 to 7/2020
Greatlakes Cheese
Wausau, Wisconsin
Machine Operator
• Adjust machine controls to alter position, alignment, speed, or pressure.
• Change or replace saw blades, cables, cutter heads, and grinding wheels, using hand tools.
• Clean and lubricate cutting machines, conveyors, blades, saws, or knives, using steam hoses, scrapers, brushes, or oil cans.
• Cut stock manually to prepare for machine cutting, using tools such as knives, cleavers, handsaws, or hammers and chisels.
• Cut stock manually to prepare for machine cutting, using tools such as knives, cleavers, handsaws, or hammers and chisels.
• Direct workers on cutting teams.
• Examine, measure, and weigh materials or products to verify conformance to specifications, using measuring devices such as rulers, micrometers, or scales.
• Feed stock into cutting machines, onto conveyors, or under cutting blades, by threading, guiding, pushing, or turning handwheels.
• Maintain production records, such as quantities, types, and dimensions of materials produced.
• Mark cutting lines or identifying information on stock, using marking pencils, rulers, or scribes.
• Monitor operation of cutting or slicing machines to detect malfunctions or to determine whether supplies need replenishment.
• Operate cranes, or signal crane operators to position or remove stone from cars or saw beds.
• Position stock along cutting lines, or against stops on beds of scoring or cutting machines.
• Position width gauge blocks between blades, and level blades and insert wedges into frames to secure blades to frames.
• Press buttons, pull levers, or depress pedals to start and operate cutting and slicing machines.
• Remove completed materials or products from cutting or slicing machines, and stack or store them for additional processing.
• Remove defective or substandard materials from machines, and readjust machine components so that products meet standards.
• Review work orders, blueprints, specifications, or job samples to determine components, settings, and adjustments for cutting and slicing machines.
• Select and install machine components such as cutting blades, rollers, and templates, according to specifications, using hand tools.
• Set up, operate, or tend machines that cut or slice materials, such as glass, stone, cork, rubber, tobacco, food, paper, or insulating material.
• Stack and sort cut material for packaging, further processing, or shipping, according to types and sizes of material.
• Sharpen cutting blades, knives, or saws, using files, bench grinders, or honing stones.
• Start machines to verify setups, and make any necessary adjustments.
• Start machines to verify setups, and make any necessary adjustments.
• Start pumps to circulate water and abrasives onto blades or cables during cutting.
• Tighten pulleys or add abrasives to maintain cutting speeds.
• Turn cranks or press buttons to activate winches that move cars under sawing cables or saw frames.
• Type instructions on computer keyboard
12/2018 to 4/2019
Manpower
Wausau, Wisconsin
Cheese
• Adjust machine controls to alter position, alignment, speed, or pressure.
• Change or replace saw blades, cables, cutter heads, and grinding wheels, using hand tools.
• Cut stock manually to prepare for machine cutting, using tools such as knives, cleavers, handsaws, or hammers and chisels.
• Examine, measure, and weigh materials or products to verify conformance to specifications, using measuring devices such as rulers, micrometers, or scales.
• Feed stock into cutting machines, onto conveyors, or under cutting blades, by threading, guiding, pushing, or turning handwheels.
• Maintain production records, such as quantities, types, and dimensions of materials produced.
• Start machines to verify setups, and make any necessary adjustments.
• Type instructions on computer keyboards, push buttons to activate computer programs, or manually set cutting guides, clamps, and knives.
• Move stock or scrap to and from machines manually, or by using carts, handtrucks, or lift trucks.
• Position stock along cutting lines, or against stops on beds of scoring or cutting machines.
• Remove completed materials or products from cutting or slicing machines, and stack or store them for additional processing.
• Remove defective or substandard materials from machines, and readjust machine components so that products meet standards.
4/2017 to 1/2018
Korner Kitchen
Edgar, Wisconsin
Cook
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinate and supervise work of kitchen staff.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Keep records and accounts.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Plan and price menu items.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Prepare relishes and hors d'oeuvres.
• Season and cook food according to recipes or personal judgment and experience.
• Substitute for or assist other cooks during emergencies or rush periods.
• Turn or stir foods to ensure even cooking.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
6/2006 to 6/2017
Subcontracting
Edgar, Wisconsin
Construction
• Apply shock-absorbing, sound-deadening, or decorative paneling to ceilings or walls.
• Arrange for subcontractors to deal with special areas, such as heating or electrical wiring work.
• Assemble and fasten materials to make frameworks or props, using hand tools and wood screws, nails, dowel pins, or glue.
• Build or repair cabinets, doors, frameworks, floors, or other wooden fixtures used in buildings, using woodworking machines, carpenter's hand tools, or power tools.
• Construct forms or chutes for pouring concrete.
• Cover subfloors with building paper to keep out moisture and lay hardwood, parquet, or wood-strip-block floors by nailing floors to subfloor or cementing them to mastic or asphalt base.
• Erect scaffolding or ladders for assembling structures above ground level.
• Fill cracks or other defects in plaster or plasterboard and sand patch, using patching plaster, trowel, and sanding tool.
• Finish surfaces of woodwork or wallboard in houses or buildings, using paint, hand tools, or paneling.
• Follow established safety rules and regulations and maintain a safe and clean environment.
• Inspect ceiling or floor tile, wall coverings, siding, glass, or woodwork to detect broken or damaged structures.
• Install structures or fixtures, such as windows, frames, floorings, trim, or hardware, using carpenters' hand or power tools.
• Maintain records, document actions, and present written progress reports.
• Measure and mark cutting lines on materials, using a ruler, pencil, chalk, and marking gauge.
• Perform minor plumbing, welding, or concrete mixing work.
• Prepare cost estimates for clients or employers.
• Remove damaged or defective parts or sections of structures and repair or replace, using hand tools.
• Select and order lumber or other required materials.
• Shape or cut materials to specified measurements, using hand tools, machines, or power saws.
• Study specifications in blueprints, sketches, or building plans to prepare project layout and determine dimensions and materials required.
• Verify trueness of structure, using plumb bob and level.
• Work with or remove hazardous material.
4/2016 to 2/2017
Abbyland Meats
Abbasford, Wisconsin
Butcher
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Skin sections of animals or whole animals.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Stun animals prior to slaughtering.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Trim, clean, or cure animal hides.
• Wrap dressed carcasses or meat cuts.
• Wrap dressed carcasses or meat cuts.
4/1999 to 8/2016
Abbyland Meats
Abbasford, Wisconsin
Superviser
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Compile and balance cash receipts at the end of the day or shift.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Develop equipment maintenance schedules and arrange for repairs.
• Estimate ingredients and supplies required to prepare a recipe.
• Evaluate new products for usefulness and suitability.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Greet and seat guests, and present menus and wine lists.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Present bills and accept payments.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Record production, operational, and personnel data on specified forms.
• Resolve customer complaints regarding food service.
• Schedule parties and take reservations.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Supervise and participate in kitchen and dining area cleaning activities.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
6/2015 to 4/2016
Marathon Cheese
Medford
Cheese Cutter
• Collect or prepare measurement, weight, or identification labels and attach them to products.
• Collect product samples and prepare them for laboratory analysis or testing.
• Compare product labels, tags, or tickets, shipping manifests, purchase orders, and bills of lading to verify accuracy of shipment contents, quality specifications, or weights.
• Communicate with customers and vendors to exchange information regarding products, materials, and services.
• Compute product totals and charges for shipments.
• Count or estimate quantities of materials, parts, or products received or shipped.
• Document quantity, quality, type, weight, test result data, and value of materials or products to maintain shipping, receiving, and production records and files.
• Examine products or materials, parts, subassemblies, and packaging for damage, defects, or shortages, using specification sheets, gauges, and standards charts.
• Fill orders for products and samples, following order tickets, and forward or mail items.
• Inspect incoming loads of waste to identify contents and to screen for the presence of specific regulated or hazardous wastes.
• Inspect products and examination records to determine the number of defects per worker and the reasons for examiners' rejections.
• Maintain financial records, such as accounts of daily collections and billings, and records of receipts issued.
• Maintain, monitor, and clean work areas, such as recycling collection sites, drop boxes, counters and windows, and areas around scale houses.
• Operate scalehouse computers to obtain weight information about incoming shipments such as those from waste haulers.
• Prepare measurement tables and conversion charts, using standard formulas.
• Remove from stock products or loads not meeting quality standards, and notify supervisors or appropriate departments of discrepancies or shortages.
• Signal or instruct other workers to weigh, move, or check products.
• Sort products or materials into predetermined sequences or groupings for display, packing, shipping, or storage.
• Store samples of finished products in labeled cartons and record their location.
• Transport materials, products, or samples to processing, shipping, or storage areas, manually or using conveyors, pumps, or hand trucks.
• Unload or unpack incoming shipments.
• Weigh or measure materials, equipment, or products to maintain relevant records, using volume meters, scales, rules, or calipers.
8/1990 to 11/1999
Wicks Building System
Marshfield, Wisconsin
Constuction
• Apply caulking compounds by hand or caulking guns to protect against entry of water or air.
• Apply weather-stripping to reduce energy loss.
• Clean or prepare construction sites to eliminate possible hazards.
• Load, unload, or identify building materials, machinery, or tools, distributing them to the appropriate locations, according to project plans or specifications.
• Lubricate, clean, or repair machinery, equipment, or tools.
• Measure, mark, or record openings or distances to layout areas where construction work will be performed.
• Mix ingredients to create compounds for covering or cleaning surfaces.
• Mop, brush, or spread paints, cleaning solutions, or other compounds over surfaces to clean them or to provide protection.
• Perform building weatherization tasks, such as repairing windows, adding insulation, or applying weather-stripping materials.
• Position, join, align, or seal structural components, such as concrete wall sections or pipes.
• Raze buildings or salvage useful materials.
• Provide assistance to craft workers, such as carpenters, plasterers, or masons.
• Tend machines that pump concrete, grout, cement, sand, plaster, or stucco through spray guns for application to ceilings or walls.
• Tend pumps, compressors, or generators to provide power for tools, machinery, or equipment or to heat or move materials, such as asphalt.
7/1988 to 5/1990
Truss Building
Marshfield, Wisconsin
Trusses
putting trusses together
EDUCATION
8/1976 to 6/1988
Stratford High
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