JOHN OLEN UNDERWOOD

• He is hard of hearing a side effect of Vietnam
• My main job is to do what ever the owner Ernie Pierce tells me to
• I know the above sounds overly simple, I assure you this is not the case and also requires quite a bit of problem solving and critical thinking
• In the world of property management one will find that there is little you won't encounter
• Some days it is simple; cleaning, panting
• Others not so much you might find your self in a crawl space playing plumber or on the roof installing a new on
• Or if I am being quit honest anyplace in-between
• The job is quite simple and no two days are the same (which I love) so what ever is necessary to get a rental home ready to be back on tha market
• 417-860-1443

• Supervisor Marry lou
• I was actually for the first time in my 30 + years as a cook/ chef head hunted
• My tasks included cooking and prepping food safely
• Also cleaning
• There was light customer service involved from time to time, depending on business
• 7-24;to 8-24

• Grill and Saute cook
• Safely prep and cook grill station
• Stakes, ribs, chicken and, fish
• Safely prep and cook saute station
• This also includes the above mentioned protein as well as pasta
• Also clean and close

• Managed the coordination of a small staff of up to 7 to preparing serve evening meals and snacks to seniors

• mentored younger Cooks in the arts of pastries and general cooking

•coordinated between kitchen staff and nursing staff to assure that the evening meal reach residents hot and in a presentable fashion

• was responsible for closing checkouts and overall cleanliness of kitchen and dining room at the end of each evening

• assist with menu planning

•help supervise Junior chefs online while working saute and walk station sometimes doubling at whatever station seem to be in the most peril

•responsible for closing cleanliness of each station in the kitchen

• oversaw a staff of six to seven daily

• Over saw a staff of up to 10 people for 8 to 10 hours a day

• My duties varied from shift to shift and moment to moment due to the fact that Bass pro is such a tourist attraction they included were not limited to calling wheel ,working saute, grill and ,plating.

• was responsible for mentoring and helping Junior chefs as well as bridging the communication gap between senior chefs and Junior chefs

• was responsible for cleanliness of light it close overseeing restock of line during shift change and various other duties.

• was responsible for cooking lunch service along with one other person

• duties included working grill saute and Fry as well as plating and working solid station.

• on the occasion of special events such as St Patty's Day and other pub crawls I work to shift lead running expo side supervising up to nine Cooks

• during my career at civil kitchen my duties varied. I started as lead expo and ended as shift lead just post covid

• as beat expo my job is to communicate between service staff and kitchen staff to coordinate prom food delivery and Ensure that every order sauce and plate was up to our standards

• by the time I left a shift lead I had implemented several new procedures that allowed for closing to become more efficient both with time management and with employee management

• during covid as I'm sure you were aware it was a very strange time those of us that were fortunate enough to get to work through it gained an amazing experience and insight into this industry. During which time I had to return to actually cooking frequently working grill fry and saute as well as having to jump around line work salads apps and expo sometimes doubling his bar and bar back and occasionally working as a server

• as it says this was a part-time prep cook job. The restaurant itself is absolutely nothing special simply a paycheck . That said all food was fresh and according to the recipe book.

• due to covid-19 this job came to an abrupt end and I chose not to return when the world began to open up again . Instead I felt it was more prudent for me to return to my full-time job and Foster the relationship with the crew that I had built in civil kitchen

• on site staining of pre installed fences

• occasionally work with wood crew to install privacy fences

• the staining of pre-installed fences required great care and detail to guard against the client's house obtaining any damage from the stain.

• we would meticulously tarp and tape the sides of houses patios lawn furniture to ensure absolutely no damage came to the clients personal property

• this was my primary day job usually I was off by 3:00 I would then head to civil kitchen to cook for the rest of the evening until approximately midnight

• as with all Meeks employees of that time I started as yard clean up boy. Working my way up to manager of siding and soffit for all Southwest Missouri operations approximately 27 stores

• no matter my position my main job was customer service, in this case it means loading building material for both contractors and civilians and having to be able to relate to both

• as manager of siding and soffit it was my duty to follow trends siding and soffit and order accordingly .

• my duties included maintaining the inventory and not only my lumber yard but having a working understanding of the inventory of 27 more yards

• as interm yard foreman it was my job to oversee 12 employees as well as maintain the siding and soffit inventory coordinate deliveries of materials and the storage of materials along with proper rotation when necessary

• I found this job particularly challenging in the fact that on a regular basis I was required to relate to young men half my age or more many of whom are still my friends today. This was a challenge I accepted and welcomed knowing it would make me not only a better person but a better manager.