Christopher L. Jurs

Construction Superintendent

JC Sucatas

Oct 2018 - Current (6 years 8 months)

As a Superintendent for a custom home builder that also does high end remodels and even insurance re-fabrication work. I am capable of running all aspects from start to finish, this includes contacting sub contractors and scheduling them accordingly to their position on the project timeline with 6, 3 and 2 week look ahead. I act as a mediary between the Clients and the day to day operations of the project. Working closely with Architects, Engineers, Designers and subs to problem solve when issues arise. Almost daily jobs walks are expected to assure quality control so we can present the best possible product to the client at the end of the project.

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Sales Associate, Paint Department

Miner's Ace Hardware

Feb 2014 - Mar 2014 (2 months)

Since I have several years painting experience I was hired on to help customer choose the right product for their job or situation. I mix paint and stains to any color possible or desired by the customer. With my paint knowledge I am able to problem solve with the customers and fellow employees in finding the best answers to a multitude of situations.

S

Journeyman

Sunset Builders

Sep 2012 - Feb 2014 (1 year 6 months)

I handled the communication necessary between the customer and the staff, organized the product needed for the jobs that the staff were working on. I ensured the required product got to the job site in order to stay on top of or ahead of the required schedule. I also answered any questions that the customer had regarding their particular job.

C

Sous Chef

Crestview Country Club

Dec 2009 - Oct 2010 (11 months)

I maintained constant contact with attending customers, working the tables, handling customer concerns as well as working with staff to ensure all areas of coverage were handled. When needed, I also worked the snack bar which consisted of taking customer orders, cooking the orders and working the cash register. I worked a hotline, this included a grill, flat top, fryers, sauté and multiple ovens for over 300 members and guests on a daily basis. I worked a cold pantry and preparing multiple types and styles of salads, sandwiches and appetizer items. The prepping and executing of buffets and plated parties for large and small groups ranging from 10 to 300 guests was also part of the job. Catering was available for all three meal periods and m

Line cook

Matchbox Pictures

Nov 2008 - Nov 2009 (1 year 1 month)

I worked as a line cook. Duties included cooking meals based on customer orders while following company rules and regulations for specific menu items. Specific duties included prepping scratch foods from pizza sauce and dough, making meatballs and pizza toppings for fresh pizzas, making vinaigrettes and dressings, braising pork butts for barbeque sandwiches. I made hamburger patties in different sizes and weights for daily use. I worked all the stations in the restaurant including the brick pizza oven, fry station, grill, sauté and pantry. I worked all shifts from prep cook for lunch to the dinner line cook.

Sous Chef

Medina Golf & Country Club

Oct 2007 - Nov 2008 (1 year 2 months)

In addition to working with kitchen staff and covering all areas of food prep, I communicated with the customers on a continuous basis. We served in excess of 100 customer per meal. I worked the tables ensuring that the customers were satisfied with their food, their service and that their needs were being met.

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Sous Chef

Aramark Engineering and Asset Solutions

Apr 2005 - Oct 2007 (2 years 7 months)

I worked in an open kitchen which meant that I was in constant contact with the customer. They could view all of the cooking that was occurring at the time while conversing with me and other kitchen staff. I routinely organized over 400 orders in any given 3 hour period in which different plates came from different stations in the kitchen area. I organized each order and completed them in an orderly and timely manner. At the Palm Springs Tram I worked two restaurants simultaneously. One was a buffet specializing in continental food. We catered to large tourist groups from around the world coming to visit a landmark in the community. We offered all types of foods from Asian, European to South America. At the same time I was also part of a fi

G

Journeyman

GUARANTEE BUILDERS CONSTRUCTION CO

Apr 2000 - Apr 2004 (4 years 1 month)

I handled the communication necessary between the customer and the staff, organized the product needed for the jobs that the staff were working on. I ensured the required product got to the job site in order to stay on top of or ahead of the required schedule. I also answered any questions that the customer had regarding their particular job.

S

Painter

SANDVIK MINING & CONSTRUCTION.

Aug 1998 - Apr 2000 (1 year 9 months)

I painted residential and commercial interiors and exteriors with the colors requested by the customer.

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Executive Sous Chef

them on current corporate procedures and regulations governing our daily business. I completed interviews for all stages of hiring from students interns, line cooks, pantry cooks, prep cooks and sous chefs. I prepared and complete all aspects of scratch cooking. The facility feeds over 200 people three square meals each day, while adhering to strict dietary restrictions, such as low sodium, renal, gluten allergies, shellfish allergies or dairy allergies. Each meal contains two optional proteins using a wide variety of possible cooking techniques including braising, roasting, grilling, smoking, searing, and poaching. Each meal also includes two daily starches and are not limited to risotto, variances of rice pilaf, brown rice, white rice

E

Executive Chef

I was a partner in a catering business in wine country. Primary customer base was to local wineries. I created sandwich wraps based on customer needs. I developed and made a variety of wraps for the menus. I also maintained the business accounts, answered customer telephone calls, greeted customers coming in the doors and interviewed potential business customers. I computed the cost of the catering services based on the different components in each individual order. The organizing and personalizing of catering events included wine and beer pairing. Meeting customer needs from the simple to the extreme. I ran events from the selling of ideas, to the planning stages and the execution. This included the menu development, the product ordering,

Christopher L. Jurs

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Christopher's behavioral traits
Christopher's likely patterns of behavior, thought, values, and emotion. Based on the HEXACO model, OCP instrument, and Torre’s own research.