KAYLA BELCHER
Lexington,KY
Summary
Ambitious Certified Nursing Assistant possessing extensive experience with patient care in medical settings. Strong observational skills combined with excellent patient evaluation abilities. Proven history of cultivating strong patient rapport to provide quality care and patient education.
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
Work History
PATIENT SERVICES SPECIALISTS, CLINICAL STAFF
FIRST CARE CLINICS
06.2020 - Current
- As a patient services specialist, I am responsible for adding patients to schedule, checking them in by filling out registration paperwork, verifying their insurance, collecting copays, coinsurance, past due balance
- I can screen patients, take vitals, do necessary testing, urine analysis/sti testing, covid/flu/strep/mono/rsv, irrigate ears, injections, suture removal, animal bite reports/treating injury, breathing treatments, administering medications, glucose monitoring, sports physicals, vision testing, taking height, weight, abscess draining.
- Kept work areas clean, organized, and safe to promote efficiency and team safety.
- Established positive relationships with customers and other staff members.
- Responded sensitively and competently to service customers with diverse cultural backgrounds.
- Developed strong relationships with clients through consistent communication and attentive customer service, resulting in increased overall satisfaction.
- Participated in team-building activities to foster teamwork and collaboration.
- Assisted with onboarding new staff members, providing orientation and support.
- Enhanced team collaboration by fostering a positive work environment and promoting open communication among staff members.
- Developed and improved time management and organizational skills to maximize personal productivity.
- Set and worked towards ambitious goals with staff performance plans and regular check-in meetings.
- Maintained strict adherence to industry regulations, ensuring compliance with all relevant laws and guidelines for business operations.
- Provided patient with after-visit summary and scheduled next appointment to maintain continuous care and facilitate treatment plan.
- Collected patient co-pay and issued receipt to confirm payment.
- Collected forms, insurance card and co-pay to facilitate registration process and prepare patient for appointment.
- Demonstrated exceptional customer service to foster welcoming and professional environment for patients.
- Called patient to confirm appointment and prepared paperwork prior to visit to expedite check-in process.
- Inputted accurate patient insurance, billing and payment information in [Software].
- Maintained accurate and up-to-date patient records, ensuring compliance with HIPAA regulations.
- Consistently maintained confidentiality of sensitive information in accordance with regulatory guidelines to protect privacy rights of all parties involved in care provision process.
- Streamlined the registration process for improved patient experience and reduced wait times.
- Enhanced patient satisfaction by efficiently scheduling appointments and managing patient checkins.
- Implemented an efficient system for tracking patient demographics, aiding in better-targeted outreach efforts by the practice.
- Managed patient flow during peak hours, ensuring minimal wait time for both patients and providers alike.
- Collaborated with healthcare providers to ensure timely delivery of test results and care plans.
- Accurately verified insurance eligibility for each patient visit to prevent treatment delays due to coverage issues.
- Facilitated seamless communication between patients, families, and clinical staff for optimal care coordination.
- Prepared examination rooms following strict infection control protocols, providing a safe environment for both patients and staff members.
EXECUTIVE CHEF
COLLEGE CHEFS
10.2019 - 03.2020
- I cooked for fraternities and sororities on the UK campus of Lexington KY
- I ordered and purchased ingredients through approved vendors and approved budgets
- I also prepped and prepared meals
- I also cleaned the kitchen daily and was responsible for shutting the kitchen down for scheduled breaks
- I cooked for over 250 students or less depending on the houses' requirements
- I had weekly meetings to go over the menus and learned the likes and dislikes of the students
- I did special events for parents weekend, special events that they had scheduled
- I was responsible for setting up the food line
- The menus consisted of nutritional approved foods, proteins, vegetables, starches and salad option, dessert options
- I did work with sous chefs if needed depending on how many students lived in the house
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
ASSISTANT MANAGER
COOKOUT RESTAURANT
10.2017 - 11.2018
- I managed FOH and BOH staff to run their stations correctly and within policy standards
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- I had to make sure prep was done and stations were fully stocked for rush ready shifts
- I also had to make sure registers operators were taking money correctly and gave the correct change
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Generated repeat business through exceptional customer service.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
- Collaborated with the management team to develop strategic plans for business growth and improvement.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
- Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.
- Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
- I was responsible for opening and closing the store
- The store opening included setting up the line, prepping any necessary items for the day shift
- I have also closed the store breaking down the equipment and putting it back together
- I do the closing paperwork which included labor, counting 5 drawers and making sure the audits match up with the drawers, as well as doing employee time cards and figuring out labor percentages per company standards.
- During a shift the manager who ran shift was responsible for making sure the food tickets were made and correctly in a timely manner
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- I was also responsible for running labor and keeping service time in standards
- I made sure the lobby was clean and in standards
- Making sure it was stocked and clean
- I had to put truck orders away which ran from 500 to over 1000 dollar orders
- We also had staff meetings and we talked about sales, future goals and talk about staffing issues and hiring and retaining staff as well
- We also issued tests for the employees according to their assigned stations
- We trained them personally and made sure they were set up for success.
- Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
RANK E-4 (STAFF SGT), AIR FORCE (AIR NATIONAL GUARD)
Air National Guard
01.2012 - 08.2018
- I was in the military for almost 7 years
- My job specifically for many of my years was in services, we were responsible for lodging, food service, search and rescue during national disasters, fitness assessments, and funeral arrangements for fellow guardsmen
- In all my years I rotated to all jobs, but my majority years were in food services
- I ran the kitchen due to my education and passion for it
- I systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving
- Followed proper food handling methods and maintained correct temperature of all food products
- Established and maintained open, collaborative relationships with the kitchen team
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Enforced appropriate workflow and quality controls for food quality and temperature
- Provided nutritious, safe, visually appealing, innovative, and properly prepared and flavored food
- Displayed a positive and friendly attitude towards customers and fellow team members
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- I am assigned first cook in the kitchen and make sure everything is done in a timely manner
- I've also used a DMITRI mobile military issued kitchen
- Our unit the 123RD AIRLIFT WING has the only issued mobile kitchen in the United States
- I have prepared meals and have done field feeding for over 150 people
- I've known how to read recipes, yield multiple portions and conversions
- I've prepared large quantities of meals for over 350 people at a fast-paced environment.
- Upheld a professional appearance and demeanor while on duty, projecting authority and confidence to deter potential threats and instill trust in clients.
- Assisted in emergency situations by remaining calm under pressure, following established protocols, and providing support to first responders.
- Completed detailed reports on daily activities, incidents, or irregularities observed during shift hours.
- Responded quickly to alarms or other emergencies while coordinating with local law enforcement when necessary for swift resolution of incidents.
- Provided exceptional customer service by addressing visitor questions or concerns in a friendly and professional manner.
- Trained new guards on security protocols, improving team efficiency and readiness.
- Ensured compliance with safety regulations during large events, leading to decrease in accidents.
- Greeted guests professionally and courteously to cultivate welcoming atmosphere while making safety top priority.
- Examined doors, windows and gates to verify security.
SERVING ASSISTANT, FOOD RUNNER AND EXPO OF FOOD LINE, LINE COOK, BARK BACK, BLOODY MARY SERVER (WEEKEND BRUNCH SHIFT) SAL'S CHOPHOUSE AND HARRY'S /OBC KITCHEN
Bluegrass Hospitality Group
12.2014 - 01.2016
- As the expo of the restaurant I was responsible for making sure the tickets were ran to the correct tables
- I made sure the ticket was in order from appetizers, salads, and entrees, desserts, and that they were in the correct seat order
- As a ticket was ready, I verified the food was correct and had the correct accompaniments (sauces, utensils, if necessary, substitutions, etc)
- If anything was missing or incorrect, I would let the chefs and line cooks know and we would get it fixed immediately
- I would clean up the area, wipe it down as needed
- I would get the chefs and line cooks drinks as needed, due to the heat and we had an open kitchen concept
- As a food runner, I worked with the expo on shift and made sure food was delivered
- Successfully balanced multiple responsibilities simultaneously, including taking orders, serving meals, clearing tables, and attending to guest needs promptly.
- As a line cook, I provided courteous and informative customer service in an open kitchen format
- Followed proper food handling methods and maintained correct temperature of all food products
- Established and maintained open, collaborative relationships with the kitchen team
- Set up and performed initial prep work for food items such as soups, sauces, and salads
- Displayed a positive and friendly attitude towards customers and fellow team members
- Correctly and safely operated all kitchen equipment in accordance with set guidelines
- I was responsible for a set station dependent on the set schedule
- I also was familiar with FOH duties
- I made sure I was versatile and adapted well to any new concept
- I was evaluated by my performance as an employee and I always welcome constructive criticism.
- Responded proactively to requests from supervisors and peers alike, displaying strong problem-solving abilities.
- Managed time efficiently while juggling multiple duties under tight deadlines, resulting in consistent performance.
- Demonstrated adaptability in performing various tasks as needed, ensuring seamless work flow.
- Handled high-pressure situations calmly and effectively, showcasing resilience even during challenging times.
- Provided excellent customer service while meeting challenging time goals.
- Collaborated with kitchen staff to ensure accuracy of orders, resulting in fewer customer complaints.
- Assisted in maintaining a clean and organized dining area for an enjoyable dining experience.
- Maintained health code standards throughout the restaurant by adhering to proper sanitation practices in all areas.
- Maintained strict adherence to safety guidelines when handling food products or using kitchen equipment.
- Streamlined communication between front-of-house and back-of-house teams for smoother operations during busy shifts.
- Supported catering events by setting up tables, preparing food items, and serving guests with professionalism and care.
- Stocked condiments, filled specialty machines with drink mixes and prepped fryer items to prepare for peak hours.
- Developed strong rapport with regular customers, contributing to increased repeat business.
- Managed inventory effectively, reducing food waste costs and ensuring availability of menu items.
- Discussed menu items with customers and suggested promotional items to increase sales.
- Kept kitchen clean and organized by performing daily maintenance tasks.
CNA, CAREGIVERS
CAN/DANVILLE KY
06.2011 - 08.2012
- I took care of mentally challenged adults
- I was required to feed, bathe, dress and give medications to them
- If required, take them to all doctor appointments
- Daily life included supervised learning activities and crafts, lessons with the alphabet, colors, and shapes
- We also did outings with budgets and going to restaurants
- I enjoyed this job and taking care of them when they were in need.
- Checked patient vitals such as temperature, blood pressure, and blood sugar levels.
- Assisted patients with daily living activities, promoting independence and dignity.
- Promoted good oral and personal hygiene by aiding patients with shaving, bathing, and teeth brushing.
- Enhanced patient satisfaction by providing compassionate and attentive care.
- Maintained confidentiality of patient information according to HIPAA guidelines while communicating effectively with team members about critical updates.
- Answered call lights and supported patient comfort and safety by adjusting bed rails and equipment.
- Utilized proper body mechanics and assistance devices when transferring patients, minimizing the risk of injury for both parties.
- Assisted with feeding and monitored intake to help patients achieve nutritional objectives.
- Prevented bedsores by regularly repositioning patients and implementing proper wound care techniques.
- Delivered individualized patient care by recording vital signs, documenting observations, administering treatments, and evaluating patient needs.
- Provided emotional support for patients during challenging times, fostering a positive healing environment.
- Implemented fall prevention measures by identifying high-risk patients and maintaining clutter-free environments around bedsides.
- Cared for residents in assisted living facility and delivered high-quality support to meet needs.
- Reduced patient stress levels through effective communication and active listening skills.
- Promoted infection control practices within the facility by adhering to strict hand hygiene procedures and utilizing personal protective equipment when necessary.
- Helped patients with self-feeding and assisted feeding, based on individual needs.
- Changed linens in rooms, keeping spaces fresh and clean for patient health and satisfaction.
- Participated in fun group activities with patients to boost mood, improve overall memory, and provide light entertainment.
Education
Associate of Applied Science - Culinary Art
Sullivan University
Lexington, Kentucky10.2016
High School Diploma -
Boyle County High School
Danville, Kentucky06.2011
Skills
- Kitchen Production
- Food Production
- Customer Service
- Fast Food
- Fine Dining
- Budgeting
- Food Ordering
- Microsoft Efficient
- Creating Menus/Executing Menus
- Banquet Chef/Buffet Set Up
- Kitchen Equipment
- Cleaning Kitchen Equipment
- Labor and Scheduling
- Administration Paperwork
- Management
- Time Management
- Work Ethic
- Reliable
- Self-Sufficient
- CPR Certified/AED Certified
- Serve Safe Certified
- Front of the House
- Back of the House
- Hosting
- Teamwork/Team Building
- Computer Set Up
- Time Clock/Adding Time of Employees
- CLIAA Certified
- Vitals and Patient Screening
- Running Tests
- Verifying Insurances
- Depositing Money/Counting Money
- Patient Scheduling
- Answering Phones
- Lab Results
- Registration
- Office Admin
- HIPAA/OSHA Certified
- Injections
- Blood Draws
- Submitting Labs/Reading Lab Results
- Verifying Pharmacy
- Calling in Medications
- DOT Certified
- UDS Certified
- Scheduler
- Feeding Assistance
- Basic Life Support
- Dressing assistance
- Compassionate communication
- Patient Transfers
- Recording vital signs
- Safety Precautions
- HIPAA Compliance
- Collecting vital signs
- Bedside manner
- Patient Lifting
- Patient-focused care
- Compassionate caregiver
- Medical terminology knowledge
- Mobility Assistance
- Supporting personal needs
- Responding to emergencies
- Light Housekeeping
- Inpatient Care
- Adaptable
- Healthcare ethics
- Patient Assessments
- Activity Planning
- Care plan implementation
- Preparing meals
- Feeding assistance expert
- Meal Planning
- CPR Certification
- Activities of Daily Living ADL Support
Activities
- Volunteer - Multiple dog rescues
- Dog sitting/house watching for friends and family
- Donate yearly to Eastern State Hospital
- Donate yearly to Salvation Army/Goodwill
Timeline
PATIENT SERVICES SPECIALISTS, CLINICAL STAFF
FIRST CARE CLINICS
06.2020 - Current
EXECUTIVE CHEF
COLLEGE CHEFS
10.2019 - 03.2020
ASSISTANT MANAGER
COOKOUT RESTAURANT
10.2017 - 11.2018
SERVING ASSISTANT, FOOD RUNNER AND EXPO OF FOOD LINE, LINE COOK, BARK BACK, BLOODY MARY SERVER (WEEKEND BRUNCH SHIFT) SAL'S CHOPHOUSE AND HARRY'S /OBC KITCHEN
Bluegrass Hospitality Group
12.2014 - 01.2016
RANK E-4 (STAFF SGT), AIR FORCE (AIR NATIONAL GUARD)
Air National Guard
01.2012 - 08.2018
CNA, CAREGIVERS
CAN/DANVILLE KY
06.2011 - 08.2012
Associate of Applied Science - Culinary Art
Sullivan University
High School Diploma -
Boyle County High School
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