Kassech Foster

Responsible for directing day-to-day operations of multi-campus health systems University of Chicago,Hyde Park.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• All patient-centered care and operations by coordinating with all the key directors within the system has.
• 743 labor bargaining union experience.
• Managed a team of 320 food services workers 6patient management 5 patient supervisors .
• Closely monitor performance and implementation of the processes and Ensure patient safety -first protocol is met.
• Processed payroll.
• Conducted regular performance evaluations for food service employees, promoting professional growth and development .

SEU labor barging unit experience

Implementation of processes and procedures to improve accuracy and efficiency of the call center by improving hold times from 35 minutes to 10 minutes.

Supervised daily operations effectively by delegating tasks appropriately among team members based on skill level and workload capacity.

• Maintained a clean, safe, and organized kitchen environment by following established sanitation guidelines and procedures.
• Improved Patient satisfaction by implementing new menu options and presentation techniques.
• Monitored Patient feedback closely to identify areas of improvement in food quality, service standards, or menu offerings.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Tracked food production levels, meal counts, and supply costs.
• Reviewed and approved employee schedules and timesheets.
• Oversaw training of more than 125 team members.
• Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
• Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
• serve for 9 years a patient excellency team

• Improved customer satisfaction by implementing innovative menu options and quality control measures.
• Collaborated with healthcare professionals to design nutritious menus that catered to diverse dietary needs.
• Led a team of culinary professionals to create memorable dining experiences for the Residence.
• Oversaw food preparation and monitored safety protocols.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Developed strong relationships with vendors, ensuring consistent supply of high-quality ingredients at competitive prices.
• Reduced risk of healthcare-associated infections by enforcing strict infection control policies and procedures throughout the facility.
• Coordinated diverse daily operations such as meal planning, housekeeping schedules, maintenance tasks, ensuring a safe and comfortable environment for residents at all times.
• Implemented innovative programs for resident engagement and enrichment through recreational activities, social events, and educational workshops.
• attending patient care planning,document patient meals intakes.
• Maintained compliance with regulatory requirements by staying current on industry standards and best practices.