Laura Gentry

Present duties to include but not limited to

• Maintain meal accounts for over 9,000 students and reconciliation of bank deposits made for 12 sites.
• Preparing Annual State Food Service applications.
• Preparing and entering monthly Meal reimbursement claims with the State Department.
• Submission of work orders for repairs of kitchen equipment, technical assistance, as well as chemical dispensers.
• Place and monitor site orders to ensure proper ordering implementation.
• Review and enter monthly site inventories.
• Collect, review, and process USDA Free and Reduced meal applications.
• Provide register and production system training to kitchen leads as needed.

• Supervised daily kitchen operations to ensure efficiency and adherence to quality standards.
• Trained and mentored team members in food preparation techniques and safety protocols.
• Coordinated inventory management, ensuring timely stock replenishment and minimizing waste.
• Implemented process improvements that enhanced workflow efficiency in high-volume service periods.

• Operated kitchen equipment to prepare and cook meals efficiently.
• Maintained cleanliness and organization of food preparation areas to ensure compliance with health regulations.
• Assisted in inventory management, tracking supplies, and minimizing waste.
• Collaborated with team members to execute meal service during peak hours effectively.