Performed daily barn maintenance, including litter removal
handle and transport live poultry, ensuring safe and humane treatment
Operate farm equipments such as tractors, pressure washer, and utility tools
Maintain and organize inventory
Communicate with supervisors to plan daily objectives and report job status
Seasonal Yard Work Assistant
Jim Banach Yard Work Services
Wolfville
05.2024 - Current
Perform part-time yard maintenance services for residential and commercial properties, working 2 days per week during peak season.
Responsibilities include lawn mowing, edging, trimming, weeding, and general property upkeep.
Operate and maintain various landscaping tools and equipment.
Collaborate with team members to ensure high-quality service and client satisfaction.
Demonstrate reliability and attention to detail in all assigned tasks.
Seasonal: May to September
Recycling Specialist / Material Sorter
SCOTIA RECYCLING
KENTVILLE, NS
07.2024 - 10.2024
Expertly sort and categorize diverse recyclable materials including paper, plastic, glass, and metal, consistently meeting or exceeding daily quotas while maintaining high accuracy standards.
Demonstrate keen attention to detail in identifying and removing contaminants, directly contributing to the production of high-quality recycled materials.
Proficiently operate and maintain various recycling equipment, adhering to strict safety protocols and operational procedures.
Collaborate effectively within a fast-paced team environment to optimize sorting efficiency and overall plant productivity.
Actively participate in maintaining a clean, safe work environment, contributing to the facility's excellent safety record.
Develop in-depth knowledge of recycling processes and environmental best practices, continuously improving sorting techniques and material identification skills.
Meat Process Worker
GARISSA MEAT & FOOD CENTRE
07.2015 - 02.2018
Used powered equipment such as saws, knives and skinner machines to complete efficient meat processing.
Vacuum-packed and labeled products for institutional use or sale to consumers.
Cut meat efficiently by breaking product down into sub-primal and retail cuts.
Followed emergency procedures in event of workplace accidents. Complied with federal, state and local sanitation regulations and department procedures.
Closely monitored display and refrigerator temperatures to ensure safety and quality of products.