Amy Lukken

I

• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Completed MDS and Care Plans
• Managed the facility Cafe & Staff
• Check in with residents to ensure food satisfaction.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various policy and procedures.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Explained goals and expectations required of trainees.
• Inspected dining and serving areas for cleanliness and proper setup.
• Supervised activities of dining room staff to maintain service levels and support residents needs.
• Coached staff on strategies to enhance performance and improve dining experience.

• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Worked in close collaboration with team members to ensure residents received high-quality service.
• Checked with residents and families to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Explained goals and expectations required of trainees.
• Inspected dining and serving areas for cleanliness and proper setup.
• Coached staff on strategies to enhance performance and improve dining experience.
• Supervised activities of dining room staff to maintain service levels and support guest needs.

• Evaluated food production to check whether food was being made, portioned and handled correctly.
• Coordinated food inventory and maintained costs within budget guidelines.
• Worked with dietitian to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
• Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
• Trained, disciplined and motivated staff to give all residents and guests top-notch service.
• Competed MDS and Care Plans
• Established healthful and therapeutic meal plans and menus for individuals with health conditions.
• Educated new employees on proper facility procedures and policies, following sanitation guidelines.
• Instructed and administered facility menu and policy exam to new employees.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Delegated work to staff, setting priorities and goals.
• Explained goals and expectations required of trainees.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Oversaw food preparation, production and presentation according to quality standards.
• Inspected dining and serving areas for cleanliness and proper setup.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Checked in with residents and families to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Coached staff on strategies to enhance performance and improve dining experience.