Dawn Haakenstad

Morning and night cook, I prep and cook meals for patients breakfast, Mobile meals for lunch, patient line for lunch. I prep food for coolers and freezers, so the cooks have for the patents line. I also prep and cook breakfast and lunch for the cafeteria for the hospital. I serve breakfast and lunch in the cafeteria, along with running the cash register. I make wraps, sandwishes for the cafeteria. Make sure everything is stocked for kitchen and cafeteria. Before my shift is over I clean the flattop, take out trash, sweep and mop. when I cook at night I prep for next day for mobile meals, make chicken, egg, and tuna salad. I get the dessert ready for next day for mobile meals as well. I cook patents dinners.

• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
• Monitored workflow to improve employee time management and increase productivity.
• Cooked along with the other employees.

• 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.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Put menus together
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• I was the main cook
• Went in when people called off from work

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• I was working here before Bay Harbor took over ownership of Abrige.