Brandi Enders

Some of my responsibilities during my time at White Oaks Assisted Living for this position were as follows; Management of all dietary staff, scheduling, creating selective menus for all three meals for front of the house as well as our two memory care units in the back of the building. Overseeing all three dining rooms for each of our units. Always staying in compliance with state and federal food safety guidelines. Practicing proper sanitation technique, as well as ensuring my staff did the same as well. seeing to the proper completion of all documentation on equipment maintenance, food temperatures and anything else the state of Michigan or health department might request. Taking inventory as well as completing the weekly GFS order to align with said created menu. Following and adhering to strict diet guidelines for residents as necessary (diabetic, puree, renal, cardiac, etc.) Maintaining communication with resident families on meal plans for residents, as well as facilitating holiday meals for residents and their families. Attending leadership meetings as well as monthly resident council meetings to see where improvements might be needed and brought to my attention. Filling in as a cook as needed. I was also awarded the opportunity to travel out of state to Indianapolis at the request of the chief executive officer of the building to assist in getting the kitchen ready at their new facility, and helped prepare staff at that facility and cater the opening event for that week.

My responsibilities during my time at The Paw Paw Eagles were as follows; Cooking & meal preparation for all afternoon & evening meals. Documenting proper food temperatures and keeping up on any maitenance on equipment. Deep cleaning and the steady practice of proper sanitation technique, as well as assisting in fixing discrepancy with the health department and helping to bring the kitchen back up to code, as there were some things needing attention upon me accepting the position there. Helping devise menu options, and always staying in compliance with food safety guidelines.

My responsibilities during my time at Bronson Lakeview Hospital were as follows; Serving out on line during lunch meal service to staff, cooking and meal preparation for patients and staff through the duration of the afternoon and evening meal service. Taking patient calls for orders & entering and printing tickets into the computer. Preparation for salad bar, grab & go and meals for the following day. Following and adhering to strict patient diet guidelines (diabetic, cardiac, puree, renal, etc.) Running the cash register in the cafe, counting down the drawer in the evenings. Being responsible for practicing proper sanitation technique, as well as staying in compliance for state and federal safety guidelines. Documenting proper temperatures for food and monitoring temptrack temperatures on the freezers & coolers. Stocking and rotating items according to labels and dates, and stocking and emptying vending machines throughout the building.

Some of my responsibilities during my time at White Oaks Assisted living for my cooking position were as follows; Cooking & meal preparation for front of the house (assisted living) as well as the two memory care units in the back of the building, along with staff. Meal preparation for the following day, serving out lunch and dinner off the line, always practicing proper sanitation technique, and staying within state and federal food safety guidelines. Helping to manage evening staff after the kitchen manager had left for the day, as well as fulfilling the GFS order and helping with the management responsibilities in their absence. Complying to strict resident diets such as (diabetic, puree, cardiac, renal, etc.)

Some of my responsibilities during my time at Park Village Pines were as follows; Cooking & meal preparation for all three daily meals for Park Village Pines facility, as well as the neighboring memory care unit next door (Crystal Woods). Practicing proper sanitation technique, and always staying in compliance with food safety guidelines. Management of evening staff through my supervisors absence. Meal preparation for the following day, implementing proper documentation for food temperatures, dish machine temperatures and freezer/cooler temperatures. Always strictly adhering to special resident diets (diabetic, puree, cardiac, renal, etc). Assisting the dietary aides and serving if extra help was ever needed.