John Dame

I began my career at the VA in the hospital kitchen as a food service worker. I prepped,cooked and delivered meals over two years.

As a senior manger at the VA, I was actively involved in many operations including but not limited to:

decontamination and sterilization

procurements of all nutrition and dietary requirements to sustain the daily food services for a 300-500 bed in patient facility

performed environmental safety evaluation and assessments of the inpatient kitchen department and various stations therein.

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.