James Morrow

Making sure all diets are food is made correctly for the patients,following up with patient rounding asking questions on food quality and quantity making sure each patient is receiving great services.

• Reduced food waste through careful inventory management, meal planning, and efficient use of ingredients.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Controlled food costs and managed inventory.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.