Clara Avila

As I took the role of a lead manager my responsibilities have been many but most importantly being the example for all employees and treating them with respect.

• I have done directors check list and monthly safety audits.
• Assisted the AGM and district chef with gardens, farmers market, menu planning, inventory, caterings inside and outside our district and roving chef.
• Train new managers, teaching them their responsibilities in the kitchen.
• Conducting quarterly meetings with cashiers and help them to improve in weak areas.
• Assisting managers with their needs in the kitchen or with staff, giving them feedback to improve their skills, food ordering, inventory and communication with employees.
• Running the Bistro when we are under staff.
• Conducted evaluations for kitchen staff.

I worked at Dysart District during the pandemic, as a floating manager. I worked in High schools, and elementary schools. I worked in all areas of the kitchen. I also help trained new employees, and managers in training, helping them learn the roles in the kitchen. I trained and assist managers with transitioning to our new Titan system. Every task I had was a learning experience.