Kage Ottinger

After working with Sysco through the temp agency for a few months I received a offer to officially work for Sysco. I realized that working for Sysco would be a great fit and I have since then become a big part of the operations team. Here are some of the responsibilities/skills involved with my job title :

• Loaded and unloaded products, verifying accuracy of orders against invoices.
• Adhered to company policies regarding food safety and sanitation standards.
• Received training on equipment operation and best practices for route optimization.
• Provided exceptional customer service, addressing concerns and resolving issues promptly.
• Obtained signatures from customers upon delivery of goods.
• Assisted in warehouse operations when needed, contributing to overall team efficiency and productivity goals attainment.
• Provided exceptional service to clients, leading to increased repeat business and positive feedback.

After completing the seasonal job November 1st, D&J Placement Services offered me another temp job with Sysco Montana. My first day was November 4th, and I have been with the company since. Here are some of the skills/responsibilities involved with this job :

• Conducted quality inspections on incoming materials to ensure compliance with specifications.
• Generated quality control reports for returned products to identify and communicate patterns.
• Assisted in developing and implementing quality assurance protocols for operational processes.
• Collaborated with team members to maintain accurate documentation of quality control procedures.
• Streamlined reporting processes, enhancing communication between departments regarding quality issues.
• Evaluated returned products for safety, functionality, and other issues.

- This was a seasonal temp job that I acquired shortly after Pizza Ranch. The season was only a month long and I worked 14 hours a day 7 days a week for the entirety of the month.

• Operated machinery ensuring compliance with safety regulations and operational standards.
• Monitored production processes to maintain quality control and minimize downtime.
• Assisted in training new operators on equipment handling and safety procedures.
• Conducted routine maintenance checks to ensure optimal equipment performance and reliability.
• Collaborated with team members to troubleshoot operational issues and develop solutions.
• Recorded production data accurately for performance analysis and reporting purposes.
• Maintained a safe working environment by enforcing strict adherence to safety guidelines and protocols.

• Prepared and cooked menu items according to established recipes and quality standards.
• Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health regulations.
• Assisted in inventory management by tracking stock levels and notifying supervisors of shortages.
• Operated kitchen equipment safely and efficiently, including ovens, fryers, and grills.
• Trained new team members on cooking techniques and safety protocols to enhance operational efficiency.
• Collaborated with front-of-house staff to coordinate timely food service during peak hours.
• Monitored food quality during preparation and presentation, ensuring adherence to taste and appearance standards.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.