Sara Arnold

With leadership and guidance from a Local Indigenous Chef and a Conestoga College Culinary Chef:

• Responsible for assisting with conducting research and activities associated with thedevelopment of recipes using Indigenous ingredients/produce from local gardens.
• Assisted in recipe testing.
• Aided in creating video content for cooking demonstrations.
• Assisted in cooking classes.
• Created and formatted user-friendly recipe templates.
• Completed designated tasks with efficiency and accuracy to support research objectives.

• Initial breakdown of pork sides into primal cuts, sub-primal cuts, retail cuts, and trim.
• Cut, sliced, and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Packaged and weighed products for customers and supported individual product selection process.
• Prepared marinades, brines, burgers, sausages, meatballs etc.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Disassembled and properly cleaned meat band saw, meat grinder, burger press, and meat slicer.

• Supported 50+ unhoused people per night in a congregate setting.
• As a team we responded to the needs of street-involved people, dealing with the complexities of substance use, lack of affordable housing, mental health issues, and trauma.
• Overdose response and situational de-escalation.
• Connecting residents with mental health, financial, and social response resources.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.

• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.

• Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
• Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
• Promoted upselling strategies among servers, leading to higher average check values per transaction.
• Oversaw staff schedules to ensure optimal coverage during peak hours without exceeding labor budget constraints.
• Managed inventory levels to ensure adequate stock availability while minimizing waste and spoilage costs.