Sole manager of a freezer of food, which was 24 feet length by 24 feet width by 24 feet depth.
Training new recruits; guiding established employees; ensuring fresh food is fully stocked and "capped," (daily inventory, and rotation of foods in demand); Emphasis on Frozen Food; Well established "cold chain" (responsibility of speed in stocking and overseeing 20 minute limit of natural temperatures and avoid spoiling or contaminating frozen foods). Responsible for inventory and rotation of the food Department.