Missy Harlow's Email Addresses & Phone Numbers

📖 Summary

Office Assistant @ Yellowstone Raft Co This is a seasonal job, only open in the summer month.s I also worked May 2014 to September 2014. I worked in customer service at the front desk, I too reservations both over the phone and walk-ins, I was to address guest concerns and answering questions, organizing groups for raft trips, Using QuickBooks and Resmark reservation system, upkeeping store apperance. From May 2016 to August 2016 (4 months) Gardiner, MontanaEmployee cook @ Goldminers Daughter Lodge This was a seasonal job at a ski resort in Alta Utah. Self motivated, food preperation, standing, lifting, knife skills, kitchen equiptment, organization, time management. From December 2014 to April 2015 (5 months) Alta UtahRestaurant Chef @ Xanterra Parks & Resorts I worked seasonally for Xanterra since 2004. I worked my way up through the kitchen, I stated as an employee dinning room server and eventualy made my way up to the position of chef at Mammoth Hot Springs . I worked both summer and winter seasons at variouse locations in Yellowstone park, as well as Everglades national park and Death valley national park. Food safty and sanitation, food production, training new staff, menu planning, staff supervision, customer service, and guest satisfaction. From November 2013 to September 2014 (11 months) Mammoth Hit SpringsLine Cook @ Silver Star Steak Company From November 2013 to May 2014 (7 months) Helena, MontanaP.M. Sous Chef @ Xanterra I am responsible for making sure the quality of the food remains high, by insureing recipes are being followed and all dishes are prepared to proper specifications. I am responsible for training employees by giving them basic knife skills leassons any other training they might need. I make sure the staff knows and follows sanitary rules and regulations for cleaning and food storage. From April 2012 to October 2012 (7 months) Mammoth Hot Springs, YNPLine Cook @ Silver Star Steak company I reported to the Chef every day for any special prep work that might be needed for the shift. I was responsable for keepeing my station stocked and ready for the entire shift. I was expected to be able to maintain high quality of food even during a rush. From May 2008 to June 2009 (1 year 2 months) A.M. Sous Chef @ Xanterra Parks & Resorts I was to open the kitchen everyday at 4:45 in the morning and turn on all the necessary equipment. I did what we call MBWA, which is short for Managing by walking around. I prepared any special function foods that were orderd into the kitchen ranging from 25 to 230 guests, with assistance from the Chef and P.M. sous chef. With this I had the same responsibilitys as I do now being the P.M. sous chef. From April 2011 to October 2011 (7 months) Mammoth Hot Springs, YNPCook II @ Xanterra Parks & Resorts I was to report to the Chef and Sous Chefs for any additional work duties. I wa responsible for making sure all prep work was done for the day, and a list was made for the next day. I made sure the line stocked for both breakfast and lunch meal periods. My responsibilitys were to have the breakfast buffet out on time, ticket times were low, quality of food was good, and the line remained clean and organized. From April 2010 to October 2010 (7 months) Mammoth Hot Springs, YNPRed and White Bistro dessert Cook @ Levy Restaurants I reported the the Chef every shift and got recipes that I was to follow. I was responsible for preparing a variety of mini dessert for the buffet during the Basketball games. From October 2009 to April 2010 (7 months) Toyota center, houston texasCertified Flight Instructor @ Summit Aviation (Bozeman, MT) Bozeman, Montana, United Statessaute line cook @ The Bay bar and grill From October 2016 to June 2018 (1 year 9 months) BozemanChef @ Rockin TJ Ranch I worked as a catering chef. I was responsible to maintaining a clean and safe kitchen, that produced delicious food in a timely manner. I was to work with the owner to organize and price out menu options for weddings and other events. I was to assist guest in the selection of their menu, which included private tasting, optional unique menu items, and menu guidance. I also set the pace for food production, staff delegation and kitchen organization. From May 2015 to February 2016 (10 months) Bozeman Monatna