Luke Armstrong

Forecast all menus created based on previous numbers, event expectations, and even the weather.

Printed all recipes and serving line worksheets for everyone (chefs, cooks, bulk prep staff, etc) weekly.

Prepared next cycle by collecting and inputting data.

Part of the management team that managed full-time staff, part-time staff, temporary workers, students, and my student administrator.

Ordered all food for the facility from numerous vendors, and interacted with representatives from each vendor.

Coordinated ordering for special events.

Managed both the production team and the receiving team.

Maintained comprehensive records of monthly inventory.

Attended to many other numerous tasks that needed to be done to keep the place running smoothly.

• Maintained tidy, organized and safe work area to comply with cleanliness standards.
• Regularly reviewed invoices and double-checked orders.
• Unloaded pallets and deliveries and organized products in warehouse.
• Reduced errors and discrepancies by meticulously verifying shipment contents against purchase orders and invoices.

• Addressed potential dangers in shared spaces to ensure safety of students and staff.
• Maintained inventory of cleaning supplies, ordering new materials as needed to prevent stock shortages.
• Promoted sustainability within the school through responsible waste management practices, including recycling initiatives.
• Communicated proactively with administrators regarding any facility needs or potential improvements.
• Reduced maintenance costs with proper use and maintenance of cleaning equipment.
• Implemented proper storage techniques for hazardous materials to maintain compliance with safety regulations.
• Contributed to a healthy learning environment by disinfecting high-touch surfaces daily.
• Demonstrated flexibility in adapting to changing priorities or unforeseen circumstances impacting workload.
• Emptied trash cans and recycling bins to keep building clean and free of germs.
• Replaced and refilled paper towel and toilet paper dispensers for users convenience.
• Kept building spaces premises clean inside and outside.

Served as barista for The University of Montana Campus Dining.

• Maintained a clean and organized workspace for optimal productivity and safety.
• Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
• Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
• Cleaned counters, machines, utensils, and seating areas daily.
• Maintained regular and consistent attendance and punctuality.
• Adhered to strict food hygiene regulations, minimizing risk of contamination or illness among customers.

• Produced consistently high-quality baked goods for customers.
• Complied with health and safety codes to protect staff and customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
• Managed customer service operations, including taking orders and resolving complaints.

Held positions at Bernice's Bakery from both 2007-2008 and later from 2013-2014.

I was a bread baker.

• Cut and cleared brush and dug trenches to create fire lines using axes, chainsaws or shovels.
• Patrolled burnt areas after fires to locate and eliminate hot spots that could flare or rekindle.
• Enhanced wildfire containment by coordinating and executing strategic fireline construction.
• Upheld high standards of professionalism while interacting with the public during prescribed burns or emergency situations.