Hunter King

Over the duration of this one-month program, I participated in a broad range of duties, giving me practical exposure to both fieldwork and community outreach in marine conservation in hands-on marine conservation work. Including, but not limited to, coral reef surveys, mangrove restoration, coral nursery maintenance, and invasive lionfish removal. I also assisted in the monitoring of whale sharks and other marine megafauna using photo ID and observational data collection. Additionally, I supported research and outreach initiatives such as Ocean Safaris, engaging with ecotourism clients and helping facilitate educational experiences. Throughout the month, I completed over 30 scuba dives under supervision, contributing to research dives and coral disease monitoring projects. This allowed me to gain skills in marine data collection, species identification, underwater survey protocols, and team-based fieldwork in a remote setting.

I am currently employed, and on an extended leave of absence due to residence in Denver over my summer break. As a server at Olive Garden, I provide fast, friendly, and attentive service in a corporate and team-oriented environment. The employment standards ensure I provide guests with a positive dining experience by managing multiple tables efficiently, communicating clearly with both guests and kitchen staff, and resolving any issues with professionalism. I have developed strong sales and customer service skills by upselling menu items and making personalized recommendations based on guest preferences. This position has solidified my confidence in my multitasking and customer service skills, while also giving me a very solid understanding of the necessity of a seamless collaboration between FOH and BOH in a restaurant setting.

At American Elm, I work as a hostess, where I’m responsible for welcoming guests, managing reservations, and coordinating the flow of service. My duties include greeting and seating guests, maintaining the reservation system, and ensuring smooth communication between the front-of-house team and guests. I also support servers by clearing and resetting tables and assist with both opening and closing procedures, such as preparing the dining room, answering voicemails and emails, and handling various day-to-day operational tasks. This role has strengthened my organizational and communication skills while giving me a deeper understanding of restaurant operations.

In addition to hosting at American Elm, I was also recently trained as an expo, this position entails organizing the line, finishing dishes, running food, etc. I was able to fully understand the way back of house runs, and the niches that come with working directly with the food. Additionally, I started serving during both brunch and dinner service. This position allowed me to understand the flow of the restaurant from a FOH and BOH perspective. It also required good multitasking and customer service skills, both of which I have definitely improved upon throughout these positions.

At High Point Creamery, I worked as an Ice Cream Scooper, where I provided friendly and efficient customer service in a fast-paced environment. My responsibilities included scooping and serving ice cream, operating the register, handling cash and card transactions, washing dishes, and maintaining cleanliness throughout the shop. I also took on a training role, regularly onboarding new hires and guiding them through key responsibilities such as opening and closing procedures. This position strengthened my ability to work collaboratively, multitask under pressure, and maintain a positive customer experience.

At Happy Bakeshop, I worked as a Baker’s Assistant, supporting the kitchen team with a variety of prep and maintenance tasks to ensure smooth daily operations. My responsibilities included washing dishes, lining cupcake tins, restocking ingredients, folding boxes, and maintaining a clean and organized kitchen environment. This role helped me develop strong attention to detail, efficiency in a production setting, and a deeper appreciation for the behind-the-scenes work that keeps a bakery running smoothly.