Bryce Rausch

• Managed daily operations of deli department for quality service.
• Trained team members on food safety and customer service standards.
• Oversaw inventory control and product rotation to minimize waste.
• Assisted in developing promotional displays and customer engagement strategies.
• Ensured compliance with health regulations and maintained cleanliness standards.
• Collaborated with suppliers to source fresh, high-quality products.
• Resolved customer complaints promptly to enhance satisfaction levels.
• Assisted with ordering supplies, maintaining records of deliveries and tracking invoices for payment purposes.
• Supervised deli staff, ensuring proper customer service and food safety practices were followed.
• Ensured that all food items were properly labeled according to local health department regulations.
• Resolved customer complaints in a professional manner while keeping management informed of any issues or concerns.
• Conducted daily inventory of products to ensure sufficient stock levels and communicated any shortages to the Deli Manager.
• Performed regular checks on equipment such as slicers, scales and ovens to ensure they were operating safely and efficiently.
• Maintained a clean and organized work environment by adhering to established cleaning procedures and following safety guidelines when handling food products.
• Provided training for new deli team members on all aspects of the deli operation including product knowledge, customer service, equipment usage and sanitation standards.
• Monitored quality control of prepared foods, making sure they met company standards in terms of taste, presentation and portion size.
• Evaluated staff performance on a regular basis providing feedback on areas needing improvement.
• Priced and ordered food products, kitchen equipment, and food service supplies.
• Completed regular inventories of food and material stocks.
• Trained new employees to perform duties.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Explained goals and expectations required of trainees.

In my 18 years of experience in the prepared foods department at whole foods market pasadena I :

- Spent the first 11 years in the salad bar / hot food bar prepping fruits, vegetables, preparing salads, and worked on the food service line preparing sandwiches, taqueria items, pizza, burgers, slicing meats / charcuterie, and breaking down pallets of perishable and non-perishable foods, and lead role in Thanksgiving and holiday catering pick-up. I applied for department Supervisor at the end of this period and was hired for the job.

- Spent the next 4 years as Supervisor (3rd tier of department leadership), and added duties such as support in health department trainings / audits, management of team members' break / meal periods, support in planning menu themes, support in all catering orders, coordinating with store leadership, support in hiring and disciplinary panels, department lead in catering pick-up orders and promotions, and support for customer service issues and related problem solving. I applied for Associate Team Leader at the end of this period and was hired for the job.

-Spent my last 3 years as Associate Team Leader (2nd tier of department leadership), and added duties such as purchasing / sourcing of foods and order writing, co-lead for health department trainings / audits and implementation of standards and procedures, co-lead for the introduction and integration of the "Shuffle Bar" bar and restaurant (beer and wine), co-lead for all hiring and disciplinary actions and panels, co-lead for all store leadership coordination, co-lead for all workplace harassment and safety issues including trainings and standards / procedures implementation, co-lead for integration and implementation of Amazon programs and promotions, co-lead for all customer service matters and related problem solving and conflict resolution, co-lead for all planning for department improvements and opportunities for increasing sales and improving customer service relations.

Certifications:

*State Food Safety - Food Manager Certification-

*State Food Safety - California Responsible Beverage Service Training course-

*Certified Beer Server in the Cicerone program (entry level status)

*Completed all state required Management level Workplace Harassment trainings