Oversee the management of cafeteria food production and service• Will oversee 13 - 26 cafeteria managers and over 75 - 150 kitchen specialist.• Assure HACCP food safety practices are implemented• Recommend and adjust staffing to manage school cafeteria kitchen production and service• Review Profit and Loss Statement for area to achieve department goals• Review financial and staffing performance of schools in area district quadrant• Monitor food cost and work with Cafeteria Supervisor to contain food cost to district goal• Provide leadership to assure consistency and compliance with all policies and procedures• Monitor and assure compliance in local, state and federal guidelines• Assess school based departmental needs and make recommendations to department administration to assure quality service to students and staff• Mentor assigned schools in areas of personnel, operations, facilities, etc• Provide monitoring and training at assigned schools• Participate in department training program presentations• Promote professional development at school staff level• Serve as Liaison between the Food Service Department and Campus Administration• Attend workshops and seminars as assigned to maintain current knowledge of the food service industry

Leader of 7 employees who served an diverse population of children and families. Complies with strict governmental regulations. Successfully leads and navigates a team of essential workers through countless changes and obstacles brought on by the pandemic including staffing shortages, food shortages, supply chain shortages, new technology requirements, ever changing regulations, etc. • Manages, plans, and coordinate the long-term vision for a $200k revenue department• Ensure teams provide excellent customer service and food quality for students of a 30% economically disadvantaged population; leads a team that provides excellent technical support for parents with limited technical skills in applying for meal benefits.• Streamlined numerous processes to improve department efficiency and effectiveness. Includes: financial reports, standard operating procedures, employee handbook, new meal service operations, etc.• Pivoted in 3 days from traditional cafeteria style service to curbside grab and go meals for families affected by COVID-19.

Oversee the management of cafeteria food production and service• Will oversee 15 - 20 cafeteria supervisors and over 150 kitchen employees• Assure HACCP food safety practices are implemented• Recommend and adjust staffing to manage school cafeteria kitchen production and service• Review Profit and Loss Statement for area to achieve department goals• Review financial and staffing performance of schools in area district quadrant• Monitor food cost and work with Cafeteria Supervisor to contain food cost to district goal• Provide leadership to assure consistency and compliance with all policies and procedures• Monitor and assure compliance in local, state and federal guidelines• Assess school based departmental needs and make recommendations to department administration to assure quality service to students and staff• Mentor assigned schools in areas of personnel, operations, facilities, etc• Provide monitoring and training at assigned schools• Participate in department training program presentations• Promote professional development at school staff level• Serve as Liaison between the Food Service Department and Campus Administration• Attend workshops and seminars as assigned to maintain current knowledge of the food service industry

Oversee all clinic operations for a monthly case load of 9,500 clients & supervised 6-8 direct reportsManages routine personnel actions such as training, scheduling, performance appraisal & discipline for all staffDetermine client eligibility based on government & state guidelines as well as nutritional riskProvides nutrition counseling to low & moderate risk participantsSubmits required reports, including attendance, safety & performance appraisals by required deadlines.Assures that clinic operations comply with State, City, and USDA policies & procedures standardsMaintained superb customer service standards

Provides direction and supervision to assigned staff that are responsible for delivery of optimal food services to internal and external customers of the hospital and Parkland.

Ensures that all patients are fed in timely manner. Ensures that trayline begins promptly and runs efficiently. Provides menus to all patients with current diet orders in timely manner and picks up menus at assigned times. Obtains patient menu selections for all meals.Verifies accuracy of all patient trays and processes late trays effectively.Manages customer complaints and refers to supervisor as appropriate. Verifies that customer issues have been resolved.Complies with departmental performance improvement program. Manages patient satisfaction surveys.Ensures safety of patients and fellow staff through appropriate infection control standards and frequent handwashing.Maintains professional behavior while interacting with fellow staff members, supervisors, patients, families and guests. Manages telephone calls promptly and professionally, utilizing telephone etiquette techniques.