Cheri Smith

My job was to make sure all of the students that were eating lunch were accounted for. I also would cash out faculty for their purchases and if the students wanted extra I would cash them out as well.

• Managed high-volume transactions during peak hours while maintaining attention to detail, ensuring seamless customer experience.

• Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
• Improved customer satisfaction by addressing feedback promptly and implementing necessary adjustments to kitchen procedures.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.