Justes Shannon

Motivated culinary professional with formal culinary training, a valid food handlers card, hands-on line cooking experience, and years of independent culinary practice. Passionate about creating high quality food, working efficiently under pressure, and continuously improving technique.

Press Operator / Manufacturing at Plasticade (2024-07-27 – Present)

• Weigh, measure, and distribute raw material for individual press specifications
• Maintained efficient and consistent production speeds to meet or exceed daily quotas
• Maintained accurate production counts, material usage, and inventory records
• Demonstrated strong physical stamina while lifting and moving between multiple presses simultaneously
• Preformed mathematical calculations to ensure specifications were met and consistent
• Ensured quality in each and every part throughout batches consistently
• Worked independently and with co-workers to ensure clean and safe work environment

General Labor / Grout work at Ricks Tiles (2024-06 – 2024-06)

• Helped to grout tile in bathroom walls and floors
• Ensured consistent quality and attention to detail
• Helped to lay grout and clean tiles
• Carried grout, troweled grout into set tiles, cleaned and sealed set grout
• Showed consistency and reliability
• Worked quickly while maintaining quality

Food Service Team Member at State of Oregon (2024-12 – 2026-03)

Progressed through multiple kitchen positions: Dishwasher → Prep Cook → Line Cook → Baker, demonstrating reliability, adaptability, and a strong work ethic.

• Prepared institutional volumes of ingredients by chopping vegetables, preparing sauces, portioning proteins, and marinating meats for daily meal production.
• Worked grill, sauté, fry, and baking stations while maintaining consistency, quality, and food safety standards.
• Followed standardized recipes and portion control guidelines to ensure consistent food quality and presentation.
• Produced volume baked goods according to recipes while meeting quality and food safety requirements.
• Prepared ingredients using proper knife techniques and maintained an organized mise en place to support efficient kitchen operations.
• Maintained clean, sanitized, and organized workstations in accordance with food safety and sanitation standards.
• Assisted with receiving, inspecting, storing, and rotating food deliveries using FIFO inventory practices.
• Assisted with inventory management, stocking, and maintaining kitchen supplies to support daily operations.
• Collaborated with the kitchen team to produce high-quality meals efficiently in a fast-paced environment.
• Operated commercial kitchen equipment while demonstrating safe food handling procedures and strong knife skills.
• Consistently met or exceeded production timelines while maintaining attention to detail, food quality, and presentation.

Independent Culinary Development at Self Employed (2006-02 – 2024-10)

Advanced home cooking with emphasis on restaurant quality execution.

• Prepared hundreds of dishes while refining professional cooking techniques.
• Developed innovative recipes with the emphasis on flavor, balance, consistency, and plating.
• Practiced knife skills, cooking techniques, sauces, and butchery fundamentals.

Culinary Arts – Lane Community College (2026)

Online Culinary Certifications – Edwins Leadership & Restaurant Institute