Lynn Marie López

I am passionate about working in the service industry and consider myself motivated, organized and continually trying to improve myself. I enjoy working closely with guests and coworkers, I am a quick learner and am fully committed to acquiring any additional skills necessary to deliver an exceptional experience.

Diamond Enterprise – Grants Pass, OR                                              11/2023 to 10/2025

• Responsible for cultivating and harvesting crops, ensuring the quality of produce and ensuring the timely delivery of crops.
• Increased customer satisfaction by consistently providing knowledgeable assistance and friendly service on the sales floor.
• Actively listened to customers' needs and preferences, suggesting relevant products tailored specifically for their requirements.
• Checked pricing, scanned items, applied discounts, and printed receipts to ring up customers.
• Following all state-specific compliance policies and procedures.
• Staying up to date with industry developments and concerns.

Cannabis Cultivator                                                                      05/2020 to 10/2022

Smokey Valley Organics – Rogue River, Oregon 

• Handled and cared for clones and propagation techniques.
• Improved plant growth and health by implementing proper cultivation techniques and environmental controls.
• Developed efficient workflows for planting, harvesting, and processing to improve operational efficiency.

Cannabis Farm Supervisor                                                           03/2018 to 01/2020

Golden Valley Hemp – Sam's Valley, Oregon 

• Worked closely with employees to improve practices, techniques and safety choices, optimizing performance, and minimizing waste.
• Ensured optimal growing conditions for the nursery with diligent monitoring of environmental factors such as temperature, humidity, and lighting.
• Developed and maintained schedules for cloning, planting, harvesting, and inventory management
• Ensured optimal growing conditions for the nursery with diligent monitoring of environmental factors such as temperature, humidity, and lighting.

Cook                                                                                                01/2017 to 07/2017

Wild River Brewing & Pizza Co. – Cave Junction, Oregon 

• Line cook, assembled dishes according to recipes and specifications.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Apprentice and Community Chef                                              10/2016 to 01/2017

INI Farms – Applegate Valley, Oregon 

• Community Chef: Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Gardening and permaculture projects apprentice.
• Increased overall farm productivity with proactive planning, problem-solving, and time management skills.
• Aided in the growth of healthy crops by conducting regular inspections and maintenance.

Executive Chef                                                                               06/2016 to 09/2016

ChouxChoux – Playa del Carmen, México 

• Assisted with menu development and planning.
• Controlled food costs and oversaw quality, sanitation, and safety processes.
• Fostered partnerships with local farmers, securing premium ingredients and supporting community.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.

Chef Instructor                                                                                01/2015 to 12/2015

Instituto Culinario de Morelia – Playa del Carmen, Mexico 

• Chef Instructor of the class basic Cuisine Techniques.
• Taught Confectionery and Baking class.
• Mentored aspiring chefs, providing guidance on techniques and industry standards for professional development.
• Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
• Coordinated field trips to local markets, farms, and restaurants for an immersive educational experience outside the classroom setting.

Restaurant Floor Manager                                                            10/2010 to 10/2012

Fusion Bar & Grill – Playa del Carmen, Mexico 

Bar Manager:

• Trained and mentored staff on bartending techniques and customer service skills.
• Supervised daily bar operations, ensuring high service standards and staff efficiency.
• Developed innovative cocktail menus, enhancing customer experience and engagement.

Floor Manager:

• Supervised daily operations, ensuring high standards of service and guest satisfaction.
• Trained and developed staff, fostering a collaborative team environment.
• Coordinated floor activities, improving workflow efficiency during peak service times.
• Streamlined communication between front-of-house and kitchen staff for seamless service delivery.

Bachelor's Degree as Chef/Gastronome, 2010. Puebla, Mexico.