With over three decades of experience spanning multiple industries, Roscoe Bond brings expertise in money handling, management, and supervisory roles. My adaptability, quick learning ability, and commitment to excellence have been the cornerstones of my career, enabling me to deliver high-quality results in every position he has held.
Bond began my career in Atlantic City at Tiffany’s Restaurant, where he progressed from busboy to manager while gaining hands-on experience in various roles, including prep cook, line cook, and cashier. During his tenure also included roles at Showboat Casino and Trump Plaza Casino as a coin wrapper and at Hilton Casino as a main cage cashier, where he managed chip exchanges and customer credit accounts.
After working as a supervisor at Wendy’s Restaurant in the early 2000s, Bond diversified my experience with roles in building maintenance, groundskeeping, and factory operations. This included contributions to MW Patriot Windows and Waste Management. In subsequent years, he expanded his skills in janitorial services and event setup at the Orange County Convention Center.
Bond’s culinary career advanced when I joined Aramark at UCF’s 63 South dining facility, where he worked as a cook for seven years. Bon then served as a Cook’s Assistant for Greek House Chefs at Delta Delta Delta on the UCF campus. Currently, as a Sous Chef with Southern Foodservice Management, he oversees high-volume food preparation, trains kitchen staff, and manages inventory to reduce waste and control costs—all while maintaining exceptional standards for food quality and presentation.
Bond’s extensive and varied career reflects my ability to excel in fast-paced, high-pressure environments, with a focus on teamwork, adaptability, and operational efficiency. He thrives in roles where I can leverage my skills to deliver outstanding results and contribute to organizational success.