Denise Lamson

The General Manager has an overall responsibility of food service. He/she institutes company cycle menus and recipes; plans and oversees purchasing, employee personnel programs, scheduling, bookkeeping, customer and client relations; overseas the food preparation service and sanitation; and is accountable for the total operation results.

Provide nutritious, palatable meals and maintaining a sanitary, safe dietary facility.

Over see 7 Supervisors, 12 Cooks and 60 Food Service Workers includes preparation of biweekly schedules.

Manages monthly, weekly and daily ordering. Inventory control and receiving.

Interviews and hires staff. Counsels and disciplines staff.

Aid in training employees and supervisors.

Have a working knowledge of all bookwork and record keeping.

Aid General Manager during necessary cafeteria surveys.

Plan and implement USDA Summer School Lunch Program for 7 open sites and 5 closed sites.