Acts as the Registered Dietitian for WIC services in Cherokee, Union, and Spartanburg counties seeing an average of 30 to 40 clients each weekConducts and documents nutrition assessment of high risk WIC clients using the Nutrition Care ProcessProvides client-centered nutrition education, support, and follow-upCounsels clients to improve health status, reduce health risks, and improve quality of life using Motivational Interview TechniquesManages medical and metabolic formulas including counseling, ordering, and distribution according to WIC Program and CSHCN policies and proceduresProvides consultation and technical assistance related to formulas to clinic staff and health care providersCollaborates with team members and other care providers such as physicians, pharmacists, and community resource providersRefers clients to appropriate state and community resources Assists with quality assurance processes for WIC program nutrition services

Conducted in person and remote WIC appointments to include nutrition screening, risk assessment, nutrition education, and referralsProvided low risk nutrition education in areas of normal nutrition, health promotion, and disease preventionReferred clients to appropriate state and community resources as well as further care within the WIC programGathered anthropometric and biochemical measurements including hemoglobin testingWorked in a multidisciplinary team to manage scheduling, caseload, and outreach for an average of 1,600 clients each month Followed guidelines for customer services and cultural competency Recognized by DHEC for work as both a WIC Nutritionist and COVID-19 contact tracer with end of the year employee incentive in 2020

Responsible for daily preparation of salad bar and ingredient preparation for line cooks in a private primary school serving 1,000 meals each dayFollowed Sodexo approved recipesAttended to food allergies and dietary restrictions taking care to document and notify of any potential food allergens and provide alternatives if appropriateOperated a variety of kitchen utensils to prepare food for cooking, serving and storingAssisted in the preparation of hot and cold foods and properly stored food, utilizing knowledge of temperature requirementsCleaned and sanitized all workstations and equipment following all Sodexo, client, and state regulatory rules and procedures.Complied with all HACCP policies and procedures

Cross trained as both service staff and bartenderServed clients meals in a variety of styles including buffet, plated meals, and stationsCatered at multiple types of events including weddings, corporate events, charity events, and private house partiesMaintained customer satisfaction by providing quick and prompt service and anticipating needsPrepared and served alcoholic beverages in accordance to state law and company policies including certification through TIPSAssisted with event breakdown including cleaning kitchen and event space, sorting rentals, packing up company vehicles, and assisting venue managers and planners

Supervision of dining hall staff which included up to 30 individuals each shift, serving an average of 2,500 meals per shiftTrained hourly student employees according to company procedures in areas such as; knife safety, equipment usage, customer service, food quality, and sanitation Preparation of both cold and hot items in the roles of Cold Prep Cook and Cook Level 1 when necessaryFollowed and educated hourly staff regarding standardized recipes and adherence to measurements and preparation requirementsRecorded production and waste following service to aid in predicting production needsEnsured compliance with all food safety and sanitation guidelines as a HACCP verifier and educatorMaintained high-quality customer service by answering questions, anticipating needs, and resolving complaintsCommunicated effectively with supervisors and peers within department and across other departments

Used CBORD to take patients orders and comply to dietPrepared trays for delivery that complied to patient’s specific diet and to patient’s requestsDelivered trays to patients and assisted in setting up the tray so the patient could easily reach their mealRecorded tray creation and delivery using Tray MonitorMaintained proper food handling techniques including use of isolation precautions in appropriate rooms

Prepared food for residents specific to a set dietary menu.Complied to residents’ specific dietary needs including mechanical and medical issues.Served residents and catered to their personal meal requests.Cleaned and organized kitchen and general dining room.Maintained food safety standards.

Laboratory Assistant as part of Honors Undergraduate Research program (HURS). Worked in Dr. Wilusz's lab assisting researchers in their work regarding RNA viruses.