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| Desired Industry: Employment Wanted |
SpiderID: 55626 |
| Desired Job Location: Charleston, Illinois |
Date Posted: 11/8/2011 |
| Type of Position: Full-Time Permanent |
Availability Date: 11-08-2011 |
| Desired Wage: open |
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U.S. Work Authorization: Yes |
| Job Level: Experienced with over 2 years experience |
Willing to Travel: Yes, Less Than 25% |
| Highest Degree Attained: High School/Equivalent |
Willing to Relocate: No |
Objective:
To obtain a fulltime position at a reputable company
Experience:
1
Culvers 6/07 to 8/10
2540 North Dirkson Parkway Springfield Illinois 62703
Manager:Lorenzo Smith 217-544-5050
Position: crew member
Pay rate 7.75 hr starting 8.45hr ending
Duties: Cook food orders,prep,porter,Kitchen prep,wait on customers,maitanence
Reason for leaving:Unwilling to work with schedule(around wifes schedule)so took time off to stay with kids
2
Steak N Shake 3/07 to 7/07
4211 Conestoga Drive Springfield,Illinois 62704
Manager: Ted 217-689-9439
Position:Grill Cook
Pat rate 8.00hr starting 8.00hr ending
Duties:cook orders on grill,stock,clean
Reason for leaving:For job with better hours
3
Auntie Anne's 11/99 to 3/07
2400 w walbash f06 Springfield,Illinois 62704
Owner:Dana Nieghouse 217-787-4429
Position:General Manager
Payrate: 7.75 hr starting 22.5 yrly ending
Duties:Open and close store,manage money,do inventory and food orders,check in food orders,payroll,hire,fire,daily weekly and monthly paperwork.
Reason for leaving:Got accused of cursing out a customer
Education:
I did 1 1/2 years of high school.Went back for G.E.D in 2010.Finishing up with constetution asap.
Skills:
I have worked with cash regesters,drive threw head sets,Pallet jacks,bloke down and cleaned multipul bunn machines(icee and lemon aid machines)and done light maitenence in fast food resteraunts
Additional Information:
I have worked with costomers in almost every job I have worked.I can handle situations pretty well also.
Reference:
Available upon request.
Candidate Contact Information:
JobSpider.com has chosen not to make contact information available on this page.
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