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I am hardworking and extremely reliable. I have a talent for communication and I am a great team player. I like getting my hands dirty and I always enjoy a challenge. I have experience in training others in retail, food industry, and the craft beverage industry. I have a strong knowledge of fermentation and healthy habits. I am an ambitious student of any and all trades and love nothing more than learning new things. I am a reiki master and do extremely well under stressful circumstances.
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- Made large batches of mead/ cider/wine according to fermentation formulas.
- Collected readings every few hours on status, temperature, flow rate and other points for documentation.
- Monitored material flow or instruments such as temperature or pressure gauges to verify optimal processing conditions.
- Recorded production deviations in standardized charts to track trends and aid in production management.
- Dumped or poured specified amounts of refined or unrefined materials into equipment or containers for further processing or storage.
- Maintained compliance with company standards and all required health and safety guidelines.
- Turned valves and moved controls to admit, drain and separate materials.
- Inspected, troubleshot and calibrated equipment to achieve optimal performance.
- Motivated and encouraged team members to communicate more openly and constructively with each other.
- Packaged on bottling and canning lines.
- Used forklift to safely load and unload deliveries
- Designed and implemented new bread menu, emphasizing local produce
- Trained others to properly mix/ferment various types of doughs.
- Oversaw production and proper fermentation of all of the daily and weekly bread menu items.
- Created par levels for various types of flours and other ingredients.
- Troubleshooting for any errors or difficulties in bread production.
- Helped in production of different pastries and other confections.
- Maintained atmosphere of enthusiastic customer awareness with emphasis on fast customer service.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Created new scalable recipes.
- Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
- Offered product samples and answered questions for wholesale customers.
- Maintained temperature, time, and humidity logs to document proper conditions.
- Maintained safe and sanitary area by checking food products' temperature and freshness.
- Assists physicians with all endoscopic procedures including specialty procedures (ERCP and EBUS).
- Maintains par levels for dedicated areas, including the par levels I built for Bronchoscopy procedures.
- Efficiently reprocesses endoscopes, and assists in maintaining reprocessing equipment..
- Attended ERCP bootcamp.
- Attends SGNA conferences.
- Maintains skills in alternate position (Sterile Processing) including decontamination of instrumentation and building surgery sets for OR.
- Assisted with transportation of scopes for repair and maintenance.
- Prepared equipment, educational materials, and pharmaceutical supplies to expedite patient discharge processes.
- Prepared collected specimens for cytological, microbiological and pathological analysis.
- Provide assistance to physicians in performing endoscopic ultrasounds, endoscopic retrograde cholangiopancreatography (ERCP), esophageal dilations, foreign body removals, and other endoscopic procedures.
- Run diagnostic tests and biologic quality assurance tests on endoscopic machines.
- Transported and helped patients prior to and following procedures.
Prescott High School - ,
San Francisco Baking Institute - San Francisco, CA,
Learned intricacies of ingredient functionality, mixing techniques, time management, flour technology, and the creation, use, and perpetuation of different kinds of preferments.
SGNA - Various Locations,
Attended multiple specialized seminars focusing on different procedures and products including esophageal ablation, EBUS, ERCP, EUS, EMR and more, including a trip to Chicago for an ERCP "bootcamp".
I love spending time with my wife and three children in and around our forest home. I love nature and spending time in the garden and yard. I have a passion for cooking and I enjoy playing disc golf in my spare time.
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Resume Overview
School Attended
- Prescott High School
- San Francisco Baking Institute
- SGNA
Job Titles Held:
- CELLARMAN
- Head Bread Baker
- ENDOSCOPY TECH II
Degrees
- High School diploma
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