To gain practical experience in the meat industry through a part-time apprenticeship while completing the Professional Retail Meat Cutting course at BATC.
EDUCATION
Professional Retail Meat Cutting Bridgerland Applied Technology College, Current
B.S. in Business Administration University of Wyoming, 2005
EMPLOYMENT
Various Farms
Farm Intern
·Helped at several different farms gaining valuable insight into successful farm and business operation.
Milk Mama Goat Farm 7/2009 – 6/2012
Operations Manager
·Managed 20 goats and two cow dairy herd including feeding, milking, cheese production, vet care.
·Managed 15 acres of irrigated pastures using rotational grazing.
·Managed one fulltime employee and several interns.
·Processed milk into brie, blue, parmesan, cheddar, ricotta, gouda, and chevre.
·Slaughtered, butchered, and processed goats meat into sausages and smoked products.
·Developed and implemented business and marketing plan and managed direct marketing program.
Cycles of Change3/2009 – 6/2009
Volunteer Bicycle Mechanic
·Restored donated bicycled to working condition.
·Helped youth and adults gain tools for more environmentally and economically sustainable living through a community earn-a-bike program.
Ipsos InsightSan Francisco10/2006 – 2/2009
Data Analyst
·Designed and created information graphics and client presentations for clients including Google, Yahoo, Cisco, AMD, and other high tech and communication companies.
·Focused on the analysis of complex market research data to communicate the story behind the results.
·Developed a system to automate chart production and trained staff to execute.
·Managed office assistant in power point production.
·As member of the Ipsos North American Design Oversight Committee implemented consistent report design standards across all 20 North American offices.
Letter’s of Recommendation:
To Whom It May Concern:
As the owner of Fromage Without Borders, I worked with Dustin in the launching of the artisan farm cheeses fro Duvall’s Farm.
Dustin distinguished himself by quickly learning the ins and outs of our operation and going above and beyond the call of duty. Dustin is a hard worker has a good understanding of how to create safe, healthy, delicious food.
Dustin is able to successfully complete multiple tasks despite deadline pressure. He is dependable and consistent in his everyday tasks while always keeping a professional attitude. While employed with us, Dustin created a Parmesan/Gouda type cheese that is sold today in stores and high end restaurants in the Salt Lake City area.
I would recommend Dustin without hesitation and would be glad to have him work with us again in the future.
It is my pleasure to recommend Dustin Jensen. His performance working as a farm hand proved that he will be a valuable addition to any company. He helped with many jobs around the farm cheerfully and willingly. He was always ready to do any work we needed done. Even the most dirty and menial tasks were completed without hesitation.
I found that he can work independently as well as follow instructions, is able to solve problems that arise during a task and will follow through to get the job done.
If his performance in our operation is a good indication of how he would perform in yours, he would be a true asset to your program.
Please feel free to contact me if I can be of any further assistance to you.
I'd give you a call!! I like all the other background on resume's
As a potential employer, i'd specify when you will be finished your BATC and be open to full-time employment. also,,, Id separate short-term objectives with long term short term,,, you are seeking part time employment- but id also state your long term goal- to be a meat department manager- summarize your skill-set why you'd be a good candidate for a meat manager with experience..
always keep in mind,,many positions are career "slots" meaning, assistant meat managers, are being trained for meat managers. and if you have an assistant ,,not willing to move, etc, often they will be asked to step down,,,so that "slot" of assistant meat manager is being used as a training position
many companies like new blood, because they are conformists,,to todays expectations, when alot of us veterans will speak up, and say this wont help in the long run., these suggested changes will hurt- they dont want to hear it
this is an irony, because the traditional supermarkets are getting hammered by the walmarts, and it's hard for them(supermarkets) to hang their hat on their meat department, when they, in fact, help destroy their own image......all because of short term payroll budgets and thinking it's no longer a skilled' trade
one last bit of advice- send your resume' everywhere- even if no job opening, over half the meatcutting jobs never get posted and if I'm in your shoes- learn all you can,- if you are paying to go to a meatcutting school- do they give you xl cutting tests on disks? do they have xl (excel computer program) on physical inventories? weekly purchase to sales? if they dont have a disk, but use them during class, ask them to forward you the program so you can copy them- these are great- just plug in the numbers and the program automatically calculates the math
id know the competitive landscape of the area,,,if their are five stores with meat departments,,make notes of what you perceive as a strength/weakness (price, variety, store made branded items like marinades/sausage etc, how are they advertising? freezer plans? truckload meat sales? any event marketing?)
The supermarkets care about customer service, wieghing scallling and telling people how to cook the meat..... your resume sound slike a place to process meat, you don't need to much for a job,, what about sanitation?
