-Managed dining services as restaurant’s back-of-house team leader.-Coordinated meal priorities and timing with team to streamline customer experience.-Outlined daily assignments and positions for cooking team in preparation of service.-Trained new employees in food handling, preparation procedures, and workflows.-Insured food was stored safely and correctly, and inspected prepped food for quality.-Maintained sanitized and efficient work environment in accordance to state standards.-Inventoried product deliveries from, and continued communications, with vendors.-Tracked food usage, waste, and needs to keep kitchen stocked of accessible items.-Operated a variety of tools and stations in order to create hot and cold dishes.-Ensured all orders are cooked in timely and served safely alongside customer requests.

-First point of contact for patients representing Mercy with highest standard of customer service, compassion, and perform duties consistent with mission, values, and Mercy standards.-Facilitate all scheduling, registration, benefit verification, pre-certification, and financial clearance.-Ensure all out of pocket financial responsibility is documented on all encounters and communicated as appropriate.-Obtain all required data to meet various Health System standards and regulatory requirements (e.g. Joint Commission, Medicare Compliance, EMTALA, HIPAA, etc.).

-Oversaw the educational needs for each class in children and youth departments.-Supervised and kept record of the use of two church expenditures in line with budgets.-Taught lessons multiple times weekly and preached sermons on semi-regular basis.-Planned and hosted monthly and seasonal student activities, outreach events, and trips.-Partnered with area youth ministers to develop and execute city-wide youth events.-Collaborated with staff to organize and accomplish church events and city involvement.-Listened and advised both students and families over conflicts and crisis.