Joshua Cooley

Directed all site functions at Community Heart and Vascular after promotion.

Oversaw payroll management, scheduling, labor allocation, purchasing decisions, and hiring practices.

Managed a diverse team of 32 hourly employees along with 3 supervisory staff.

Successfully passed health department inspections, sterotech audits, and joint commission reviews with commendable ratings.

Maintained compliance with sanitation protocols and accurate documentation of time and temperature records.

• Lead the retail team at Community East hospital which has 20 hourly employees and 2 supervisors. Manged the cafe, bistro and java city coffee shop.
• Handled payroll, and schedule requests for the entire department of over 80 employees and 6 supervisors. Lead the interview and training process for the retail team as well as developing a new quarterly menu in conjunction with the nutrition program coordinator to adhere to the food service guidelines along with the REACH grant. Also was responsible for creating sinage, and promoting our new special and menus.
• Lead the yearly reviews, discipline and coaching conversations with the retail team. While in my position, we have reopened multiple stations, post covid as well as increased sales and voice of the customer responses and scores, while also reducing turnover.
• Resolved all customer complaints in a speedy fashion, that included contacting and understanding the complaint, following up with coaching with the team to ensure the issue is resolved and following up with the customer.

• Lead the patient rounding of over 50 patients per month. Handled problems from patients in real time and coached team members on how to improve to meet patient satisfaction.
• Worked with dietitians and nurses to provide the best possible meals for our patients based on their dietary restrictions. Helped patients and their family with meal ideas and provided recipes for continued outpatient nutritional care.
• Helped the production and patient service side of the department. Made orders, received, stock, inventory, cash handling, deposits, audits, pricing, and promotion.

• Salaried Kitchen Manager, who lead day to day operation for 13 years. Prepared schedules, standardized recipes, and kept labor and food costs below metrics set by owner while maintaining high sales and keepin a clean and sanitary kitchen. Created quarterly menu refreshes emphasizing local products.
• Responsible for ordering, receiving, storing and inventory of all food and beverage products.
• Lead the recruiting, interview, training and discipline process for all employees.