Weyerhaeuser Recycling

Here, I receive a daily list of businesses and organizations around the Eugene and Springfield areas That have drop boxes that they collect there used corrugated cardboard for recycling. I load it and record the amount. I receive approximately 5,000 to 8,000 lb.. of cardboard a day. I then return to our plant in Glenwood and off-load. Due to the amount of in town driving (Approximately 50 to 80 miles a day) and having to back a large truck into tight areas this job requires a large amount of patients and the ability to stay calm under intense pressure.

B.R.I.N.G. Recycling

Bring is a Nonprofit recycling business. I was the Assistant Supervisor of the Glenwood site. This is where they take in glass, tin, plastic, and card board for recycling. I supervised employees as well as people who were sentenced to community service by the courts. I also drove trucks , loaded and unloaded trucks, and operated and maintained equipment.

Skookum Inc.

Skookum Inc. has many different departments and performs many different types of work i.e.. fire fighting, landscaping, technical forestry, recycling, and numerous others. I took part in all of these at some time or another as a foreman, crew leader, contract representative, and program manager. I took part in many different types of work. From Wilderness Trail Maintenance to native plant restoration, and even Fluorescent tube recycling. This experience can be further explained if you would follow this link. Skookum experience.

Excelsior Cafe

At the excelsior I was the Dinner Sous chef. This included preparing for and carrying out the Head Chefs plans for dinner, and special items for the evening.

Cafe Soriah

I was the Dinner Chef at this fine dining establishment. I assisted in preparing this cafe for opening. This included developing menu and house recipes under the guidance of the Owner Ibrahim Hamide. I prepared international cuisine dinners, desserts, soups, nightly specials, breads, etc. This job also required close contact with the public at catered events and in the restaurant.

J Sprats Delicatessen

I was a Kitchen manager at this Chicago style Deli. I assisted in preparing this deli for opening. I was involved in all facets of the restaurant, including policies and procedures, developing menu and house recipes; responsible for baking, preparing desserts, soups specials, etc. and catering.

 

 

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