School Foodservice

Developing, implementing and managing nutritional and other public health related programs. These programs include USDA Summer Food Service Program, as well as the Child and Adult Care Food Program.

• Role in the Department of Human Services is to assess needs of targeted and county-wide youth populations, and develop programming in nutrition and related life skills area.• Manages and supervises all functions of the United States Department of Agriculture (USDA) Summer Food Service Program (SFSP) and the USDA Child and Adult Care Food Program (CACFP); by providing meals through partner agencies such as churches, day camps and community centers.• Creates all menus to be in compliance with regulations set forth in the USDA Creditable Food Guide.• Trains all site supervision and volunteer staff in the proper method of completing food service and production records, food safety and sanitary food handling procedures, USDA regulations for SFSP and CACFP programs.• Monitors SFSP and CACFP sites for compliance with USDA and Missouri Department of Health and Senior Services (MODHSS) guidelines.• Manages all contracts related to food service programming.• Instructs and proctors the ServSafe Sanitation Course.• Monitors and approves employee times in the NovaTime time clock system.• Writes and implements curriculum for Life Skills Groups in Nutrition; and presents workshops and cooking demonstrations• Collaboratively works with St. Louis County Police Department, the Department of Parks and Recreation, the Office of Community Empowerment and Washington University for the SFSP & Outstanding Student Leader Program• Manages social media sites on Facebook & Twitter for County Youth Programs and Youth on the Rise Program• Steering Committee Member of the St. Louis County Coalition for a Healthy Community, working towards a reduction of childhood obesity and food insecurity.

• ROSE (Rockwood Outstanding Service in Education) Award recipient• Nationally recognized by The Character Education Partnership (character.org) with the Promise Practice Award for the creation of Chef Leaders Program (Kids Cooking Program at School)• Coordinated and supervised all food preparation and food service activities in kitchen and lunchroom• Trained staff in cooking, food preparation and friendly service• Maintained accurate records for free/reduced lunches and prepare reports for the Department of Elementary & Secondary Education and Food Service Director• Acted as liaison between school administration and parent groups regarding any cafeteria issues.

• Planned, designed and implemented all aspects of the restaurant operation from, but not limited to, build out, menu planning, vendor contracts and lease, restaurant and kitchen design, purchasing, logo creation and staffing• Developed and managed marketing plan to include print, television, radio and technology (website, twitter, Facebook)• Managed food/labor costs, daily bank deposits, bank records, payroll and taxes• Ensured compliance with all federal, state and local safety and health regulations

-Responsible for the development and implementation of sales policies, objectives and initiatives-Trained, counseled and lead sales staff to ensure revenue goals are consistently met-Developed and maintained a client database to facilitate the overall sales process from initial prospect to final agreement -Database was also used for renewal tracking and reporting-Frequently traveled to maintain and develop relationships with existing and potential new clients-Utilized market research to sustain a level of competitive pricing and product mix within the industry-Reviewed all contracts for accuracy and completeness to ensure a consistent level of pricing, profit margin and overall customer satisfaction-Established compensation plans for all sales personnel including salary structures, commission plans and bonus plans-Gross sales grew 15%, to 2.4 million, during this period-Continued a dual role as Sales and Projects Director until January 2007

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