Christy Shockley

Experience

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  Waltz Pharmacy

  Nov 2005 - Aug 2007

  Retail/Sales

  I organized the delivery room and prescriptions so the drivers could leave quickly and efficiently.I practiced computer database knowledge and worked at the cash register.I began training to be a Pharmacy Technician, handled drug product, prepared prescription medications, and worked in inventory control and filing.I gained valuable customer service skills through this job.

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  Megunticook Golf Club

  May 2007 - Aug 2007

  Waitress

  I kept the bar organized and presentable by setting up and breaking down equipment daily.I communicated with customers to make sure their order was taken correctly and they were pleased with the results.I delivered orders and made sure the food was presentable.

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  Toast of the Town

  May 2008 - Aug 2008

  Assistant Chef

  I was responsible for managing the Clubhouse Grille at Megunticook Golf Club. I cooked and prepared well over 2,000 meals.Some responsibilities included: Inventory, scheduling and managing kitchen employees, creating new and interesting daily specials for the menu, organizing special events, and meeting with clubhouse members to arrange a menu and cater to their needs.

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  University of Maine

  Sept 2008 - May 2011

  As a work-study position, I constantly balance work with my academic priorities. I am a student adviser to incoming college freshmen, acting as a resource to them in a variety of settings.I have lectured groups of prospective students on the basics of transitioning from high school to college at UMF. I have also assisted in a variety of projects such as website revision, workshops for college success, and focus groups. At the Center for Human Development, I work in an environment with little supervision where independent judgment and initiative are experienced frequently. Show less

  • Teachers Assistant, Animation I

    Jan 2011 - May 2011

  • Peer Advisor

    Sept 2008 - May 2011
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  University of Maine at Farmington

  Jan 2009 - May 2010

  Program Supervisor

  I supervised various student life events. I was responsible for the set up and break down of equipment, advertising strategies, and developing new ideas to attract students.I worked well with a team to plan and complete each event successfully.

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  Megunticook Golf Club

  May 2009 - Sept 2009

  Line Cook

  I cooked and prepared meals for lunch, special events, and private parties. I organized the kitchen and collected inventory of food every day.

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  Linda Bean's Maine Lobster

  May 2009 - Sept 2009

  Line Cook

  I cooked and prepared menu items, took orders from customers, and cleaned at various store locations including Rockland and Camden, Maine.

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  Magic Mountain Concessions

  Dec 2010 - Apr 2011

  Line Cook

  I prepare and cook breakfast, lunch, and occasionally dinner at a fast paced ski mountain. While cooking, I am continually interacting with customers.

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  CrabApple Whitewater

  Apr 2011 - Oct 2011

  Whitewater Rafting Guide

  I guide customers down the Kennebec River. I also cook, waitress, and housekeep at the base at CrabApple.

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  The Homestead Bakery

  Sept 2011 - May 2012

  Line Cook and Graphic Designer

  I cook breakfast and lunch.I also design any poster or advertising needs for upcoming events.

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  Old Port Sea Grill

  May 2012 - Feb 2013

  Pantry Cook

  I shuck and prepare oysters and clams for the raw bar selection at the Old Port Sea Grill. I also am responsible for the preparation of various salads and deserts.

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  Oak Street Studios

  Aug 2012 - Aug 2014

  Animation Instructor/ T.A.

  I participated in a week long Claymation camp for children ages 6-15 as well as a two month long Shadow animation class for 3rd - 5th graders. I helped to educate the children on different techniques of animation as they produced three claymation shorts and one shadow animation entered into the Portland Childrens Film Festival.Currently assisting a sewing/craft course for children ages 6-15.

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  Rockport Granite Inc.

  Oct 2012 - Sept 2014

  Office and Marketing Assistant
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  Boones Fish House

  Nov 2013 - Jan 2017

  Chef de Cuisine

  Starting as a Line Cook, I worked my way up to master each station of the restaurant becoming the Sous Chef after one year. I then took the Chef de Cuisine position in August of 2016. I was responsible for staffing, inventory, working with vendors, creating menus including an event menu onsite and offsite, and all daily operations of the kitchen. The restaurant has a capacity of 390 seats. In the height of the summer we accomplished an average of 900 covers daily. HACCP & Servesafe Certified.

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  Vignola Cinque Terre

  Jan 2017 - May 2017

  Line Cook

  Prep and Cook on the hot line at a scratch Italian kitchen.

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  Fire & Company Catering

  Apr 2017 - Oct 2017

  Event Manager

  Prepared onsite and cooked over fire we offer an experience unlike most. Whether we bring our vintage trucks or our custom built wood fired trailers we create an ambiance to make any event memorable. We hang our hat on local producers, our friends in the Maine craft brewing industry and local vendors in the Maine wedding industry. Now booking for 2018.Rustic. Engaging. Interactive. Follow our story so far on instagram (@fireandco)

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  Primo Restaurant

  Apr 2019 - now

  Line Cook