Chris Volenecz

Worked on assembly line.

Ran label and sealing machines

Ran I.M.A macjhine for making preroll infused joints.

Ran capping machine.

Material Handler

• Self-motivated, with a strong sense of personal responsibility.
• Excellent communication skills, both verbal and written.
• Worked flexible hours across night, weekend, and holiday's
• Trained and bred pedigree Cane Corso's
• Dealt with clients in a respectful professional manner
• Member of the CKC (Canadian Kennel Club)
• Member of the ICCF (intonational cane corso federation.
• Worked with my clients on how to proper train there puppies.
• Developed and maintained courteous and effective working relationships.

• Operated various types of machinery, demonstrating versatility and adaptability in diverse work environments.
• Maintained a safe working environment by enforcing strict adherence to safety guidelines and protocols.
• Provided on-the-job training to newly hired workers and team members.
• Handled adjustments or modifications to machines as needed based on product specifications or changes in operational parameters.
• Optimized machine settings to achieve superior product output, meeting and exceeding production targets.
• Maintained clean and organized work area, setting standard for workplace tidiness and efficiency.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Closed kitchen and dining room doing server cashouts and the restaurant also.