Care About Climate uniquely empowers youth to engage across the spectrum of advocacy activities and offers programming that enables them to do so.

As one of few Training Coordinators in the Southwest Region, Ome traveled to new restaurant openings for Chipotle and lead the training programs before the grand openings. For each location, team sizes were around 40 employees and 5 managers.

As Apprentice, Ome's main responsibility was to assist the General Manager while she learned to become one herself. Her responsibilities included writing efficient schedules, managing labor, hiring/firing employees and managers, leading the training for all employees, and managing the day to day operation of the restaurant. Ome's training for the position included receiving a ServeSafe Manager Certificate, which was received in March 2016. She was also trained in managing I9-Compliance paperwork.

The responsibility of the Service Manager at Chipotle was to lead shifts and provide excellent customer service through empowering the team.

As Kitchen Manager, Ome prepared great food including grill meats, sauté vegetables, salsas, guacamole, and other performed other produce cutting tasks. She was responsible for the quality and safety of Chipotle's food for the University location in Tucson, AZ. Ome trained others to become future kitchen managers, and also trained crew members on various positions. Some other responsibilities included that the kitchen maintained clean, organized and stocked, as well as making sure the equipment was in good working condition. Ome helped promote teamwork and create great customer experience by accomplishing her goals and elevating other crew members to help complete their tasks. Kitchen Manager principal responsibilities include (taken from Chipotle.com): Food Quality• Ensuring food quality by cooking and prepping food to order, and following kitchen procedures• Monitoring food waste and inventory levels, and resolving food quality issuesTeam Development• Developing a strong team dynamic between back of house Crew and front of house Crew• Training and developing Crew members to be future Kitchen Managers• Communicating with Crew members effectively in order to ensure great customer service and throughputMiscellaneous• Ensuring the kitchen is properly cleaned and sanitized• Monitoring kitchen equipment and ensuring it is kept in good repair; making sure malfunctioning equipment is repaired as quickly as possible• Ensuring that the kitchen itself and all Crew members meet the necessary guidelines to ensure there are no injuries or accidents• Filling out Material Safety Data Sheets (MSDS) and Inventory Rotation (FIFO)

The position involved assisting a new restaurant opening for a new location within the company. Some job requirements as Kitchen Manager were managing both the front of house and back of house, developing kitchen systems, being a food safety leader, hiring/firing, placing food and alcohol orders, assisting in the bar while busy, inventory, cash handling, training, maintaining great customer service by greeting every guest, being a necessary tool for the managing partner's vision, etc.

The Local Projects Coordinator position involves planning, organizing, and sustaining efficient processes for all programs. The current running programs include SNAP Outreach and Assistance, a Weekend Meals Program that collects and distributes meals for qualifying children over the weekend, and the Summer Food Service Program that is a food distribution program for schools over the summer. At Yavapai Food Council, the Local Project Coordinator stays creative in reaching out to rural areas in need.

Graduated with a B.S. in the Sustainable Built Environments program at the College of Architecture, Planning, and Landscape Architecture. Focused in Sustainable Communities and Landscape Architecture.

Position: Mesquite Harvest Coordinator. "Project Overview: Every summer, the many native mesquite tree that decorate the UA campus bloom and produce tasteful bean pods that can be harvested and milled into a nutritious, gluten-free flour. These mesquite trees add life to the UA grounds and Campus Arboretum, which consists of over 7,000 mature trees spread across 387 acres of land. During the summer, these trees bloom and shed their pods, cluttering the campus and adding to the UA waste stream. Once on the ground, pods are likely to contain elevaed levels of aflatoxing, a naturally-occuring substance that can be dangerous in higher concentrations.In the summer of 2010, UA Office of Sustainability started working with a group of Dining Services staff and students to develop safe practices for harvesting, storing, and milling mesquite pods from trees on campus. That fall, the milled flour was used to make sample scones, brownies, and cookies. A group of UA employees and students developed a proposal to scale up harvesting with the goal of regularly producing many pounds of flour for Dining Services as a seasonal ingredient in the menu items. With funding from the UA Green Fund, in mid-2011 the group hired a student to coordinate the harvest, recruit volunteer students, and determined summer storage practices. This 'active' harvesting approach was used during the 2011 and 2012 summer harvests, producing many pounds of flour for Dining Services that was used in menu items and in mesquite baking mixes sold in the UA Bookstore. During this period, the team worked with Perry Cotty's aflatoxin lab at the UA to better undersand how to mitigate the risk of aflatoxin, and identified best practieces for harvesting and storing that were approved by UA Risk Management."

Founder/Project Co-Manager of the Food Committee

Assisted in the office, volunteered on-sight