Madison Gale Email and Phone Number

Conduct safety and environmental compliance audits for Dish field technicians as well as warehouse and office environments. Draft safety reports used to help decision makers better understand risk and the overall compliance to safety and environmental policies. Monitor Driver's Alerts reports.Evaluate vehicle collisions and determine fault. Audit hazardous waste program to ensure compliance to government laws and company policies. Write and contribute to company safety and environmental policy.

• Uplifted crew wellbeing by drafting a hearing conservation program, ensuring 270 sailors had access to reusable hearing protection and educated them on the importance of using it, which ultimately lowered costs for personal protective equipment and average crew hearing damage during annual auditory screenings for 2 years in a row. • Delivered accurate collection, testing, and analysis of environmental samples to provide reports to executives regarding the command’s environmental footprint, and brainstormed solutions to maintain 100% compliance with federal and state laws. • Dutifully trained a group of 30 sailors in safety practices for mooring evolutions, resulting in over 50 safe ship mooring evolutions without any near mishaps, accidents, or injuries, which awarded our ship the highest safety rating among destroyers stationed along the East Coast in 2018 and 2019. • Safely kept all the department’s hazardous materials and waste stored while underway and facilitated its removal when in port with proper waste management authorities, maintaining a log with 100% accuracy and 0 accidents. • Awarded Sailor of the Quarter in 2018 for the relentless pursuit of sailor wellbeing, including initiatives to take charge of health and fitness, and raised funds to purchase the crew a subscription to a wellness app, which promoted mental acuity and adequate rest among the crew. Efforts resulted in best ever annual command fitness test results in 2018.

• Mid-level supervisor of a popular counter service restaurant that served up to 1000 customers a day, managed overall operation in pursuit of a safe work environment with a goal of zero work place injuries. • Prevented food borne illness among guests and employees by frequently checking temperatures on the serving line and refrigerators, ensuring proper food storage and safety. • Inspected work stations at the beginning of each shift, confirmed the area was free from hazards and that appropriate personal protective equipment was available for each employee, and checked on them to encourage compliance, reducing the number of workplace injuries• Performed quarterly internal safety audits to facilitate strict adherence to FDA and Los Angeles County public health dining regulations , which consistently resulted in high food inspection grades.