Planning and directing work schedules to assign and coordinate the work of dietary team members to promote efficiency of operations and in accordance with budgeted hours, ensuring that all shifts are staffed.
April 17, 2020
Manage turnover and ensure current and future staffing through development of recruiting sources and through appropriate selection, orientation, training, and staff education.
April 22, 2020
Provide individual employment assistance to participants by helping them secure employment during and upon completion of the culinary arts program.
May 14, 2020
Lead efforts between commissary, operations and store teams to upgrade our ordering / receiving, sales forecasting, labor scheduling and product shelf life capabilities (production scheduling, sell-by dates, delivery, packaging, etc.
May 23, 2020
Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
May 28, 2020
Assist the Executive Chef in the development of recipes and menus to better utilize ingredients and improve execution, resulting in increased food quality, reduction of waste, and improved profitability.
June 29, 2020
Adheres to all OSHA regulations and safety procedures when lifting, moving equipment and using chemicals.
July 02, 2020