- Recruit, interview, hire, train, coach, schedule, evaluate, reward, discipline of team of 60- Oversee all food service operations for breakfast and lunch café, fine dining restaurant, quick service kiosk, two skilled nursing units, two assisted living units, memory care unit, employee cafeteria, catering department, and nutritional services- Menu planning, recipe development- Ensure adherence to local and state regulations of food production, storage, service, and sanitation- Create and maintain annual budgets of $3M- Ranked in 96 th percentile in National Poll for customer satisfaction- Manage revenue generating services- Event Planning, preparation, setup and billing- Maintain Food/Beverage Licenses and Class B Beer and Wine License for the operation- Received corporate awards for Stewardship, Integrity, and Collaboration

Assist in Managing National School Lunch Program and School Breakfast Program for 6 schools with 4700 students, and Senior Dining Program and Meals on Wheels- Trained and supervised staff of 45 Leads in culinary technique and USDA regulations, in 6 school kitchens- Create and implement new concepts and recipes that follow current trends, student feedback, past sales, availability of USDA foods, and seasonal produce- Administrator of USDA Free/Reduced Meal Program- Plan and manage all catered events- Hiring, Training Employees, Payroll entering and compliance- Oversee HACCP Program/record keeping