Jean Dohan

• Led strategic planning initiatives to enhance educational programming and resource allocation.
• Mentored staff, fostering professional development and improving team performance in academic settings.
• Implemented data-driven decision-making processes to optimize student services and support systems.
• Coordinated cross-departmental projects, ensuring alignment with district goals and educational standards.
• Menu planning: Develop nutritious, balanced menus that meet federal, state, and local nutrition standards while considering student preferences and dietary needs.
• Budget management: Prepare and monitor the food service budget, control costs, and ensure the program operates efficiently.
• Food purchasing: Order food, beverages, kitchen supplies, and equipment from approved vendors while managing inventory.
• Staff supervision: Hire, train, schedule, and evaluate cafeteria staff, ensuring adequate staffing and professional development.
• Food safety and sanitation: Ensure compliance with health department regulations, food safety practices, and sanitation standards, including maintaining required records.
• Regulatory compliance: Follow requirements for school meal programs, including meal pattern standards, recordkeeping, and reporting.
• Meal production oversight: Coordinate food preparation, serving, and quality control to ensure meals are appealing, nutritious, and served on time.
• Inventory management: Track food and supply inventory, minimize waste, and conduct regular inventory counts.
• Equipment management: Oversee maintenance, repair, and replacement of kitchen equipment.
• Customer service: Address concerns from students, parents, and school staff regarding menus, allergies, special diets, and meal quality.
• Nutrition education: Support school wellness initiatives and promote healthy eating habits among students.
• Data and reporting: Maintain production records, financial reports, participation data, and documentation required for audits and reimbursement.
• Program improvement: Analyze participation trends, gather feedback, and implement strategies to improve meal quality and increase student participation.
• Emergency planning: Develop procedures for food service continuity during emergencies or school closures.

Key Skills:

• Leadership and team management skills
• Budgeting and financial management experience
• Knowledge of nutrition and food service regulations
• Food safety certification
• Organizational and problem-solving abilities
• Strong communication and customer service skills
• Computer proficiency for inventory, payroll, and reporting systems

• Developed and implemented engaging course materials to enhance student learning outcomes.
• Facilitated classroom discussions, fostering critical thinking and collaborative learning among students.
• Assessed student performance through various evaluation methods, ensuring fair and consistent grading practices.
• Mentored students on academic pathways, providing guidance for personal and professional development.
• Teach undergraduate or graduate courses in exercise science, wellness, kinesiology, nutrition, anatomy and physiology, biomechanics, exercise physiology, or related subjects.
• Prepare course syllabi, lesson plans, lectures, and instructional materials aligned with department and accreditation standards.
• Deliver engaging classroom, laboratory, hybrid, or online instruction.
• Assess student learning through exams, assignments, presentations, practical demonstrations, and projects.
• Provide timely grading and constructive feedback.
• Maintain accurate attendance, grades, and course records.
• Hold office hours and respond to student questions and concerns.
• Foster an inclusive, respectful, and supportive learning environment.

• Led curriculum development and implementation for early childhood education programs.
• Managed daily operations to ensure compliance with state licensing regulations and health standards.
• Oversaw staff recruitment, training, and performance evaluation processes to enhance team effectiveness.
• Developed strategic partnerships with community organizations to expand program outreach and resources.