Acknowledge and accommodate customers with specific allergies and food intolerances. Give full attention to customers in order to accurately and expeditiously meet their beverage and food needs in order to provide an enjoyable dining experience. Work closely with managerial staff to develop monthly meal and drink specials. Met all physical requirements including, lifting, balancing, walking, stooping and handling of heavy materials such as loaded trays, ice bins, food products and beverage containers

Responsible for administrative duties including filing, computer entry, report generation, mailing and providing professional assistance to Office Manager. Utilized Microsoft suite of products including Word, Excel, Powerpoint and Outlook. Managed accounts payable using QuickBooks.

Worked as a program coordinator to develop an age appropriate, nutrition educational overview regarding the prevention of childhood obesity. Interact with school staff and a Registered Dietitian Preceptor to formulate a curriculum and training design. Educated students on basic protein, carbohydrate, and fat metabolism. Taught the importance of fiber, proper hydration, selecting water over high sugar filled beverages, smart snack choices, importance of physical activity, how to read a basic nutrition label, and the functional use of MyPlate.

Developing awareness and knowledge regarding Dietitian roles from the home health care perspective. Learned how to properly chart patient's medical history and diagnosis through techniques such as; ADIME, SOAP noting, and PES statements. Shadowed Dietitian at in-home visits. Became familiar with formal nutrition education and the significance of genuine educational material and props. Requires knowledge of principals and processes for providing customer with personal services including customer needs assessment, meeting quality standards of service, and evaluation of customer satisfaction

Engaged with customers to assess and meet nutritional needs. Organized, cleaned, and stocked produce and sandwich stations. Stored food in designated containers and storage areas to prevent spoilage, took and recorded temperatures of food and food storage areas such as refrigerators and freezers. Created and served gourmet sandwiches based upon customers likes and requests. Acknowledged and accommodated customers with specific allergies and food intolerances. Prevention of food borne pathogens through proper food handling and sanitation.

Arranged food per patients nutritional plans as prescribed by Dietitian. Worked each station in the kitchen including starter, cold food, hot food, condiments, quality assurance and final loading and delivery of food. Provided information to supervisors and coworkers via telephone, written form, and in person in order to share patient meal plan changes and dietary restrictions. Cleaned and sterilized dishes, kitchen utensils, equipment, and facilities. Required monitoring and accessing self performance in order to make improvement or take corrective action, actively looking for ways to improve the process.

Mastered each station involved in the food service setting including; cook, baker, dish room, pots and pans, salads, service line, and manager positions. Understood the key responsibilities of each station and what each of them entails.