Melody Wissink

Program Planning & Implementation: Design and lead daily activities, including arts and crafts, music, exercise, educational workshops, and games.

Resident Assessment: Evaluate individual needs, preferences, and abilities to tailor activities that promote mental stimulation and physical health.

Event Coordination: Organize special events, themed parties, and community outings.

Administration & Compliance: Maintain records of attendance, ensure compliance with federal and state regulations, and manage the activity budget.

Staff Management: Hire, train, and supervise activity assistants and volunteers.

Promotion: Create, print, and distribute newsletters or calendars to promote attendance.

Program Planning & Implementation: Design and lead daily activities, including arts and crafts, music, exercise, educational workshops, and games.

Resident Assessment: Evaluate individual needs, preferences, and abilities to tailor activities that promote mental stimulation and physical health.

Event Coordination: Organize special events, themed parties, and community outings.

Administration & Compliance: Maintain records of attendance, ensure compliance with federal and state regulations, and manage the activity budget.

Staff Management: Hire, train, and supervise activity assistants and volunteers.

Promotion: Create, print, and distribute newsletters or calendars to promote attendance.

Operational Management: Opening the deli (often early, around 4:15 AM), cleaning, and maintaining the food service area, including coffee and fountain stations.

Inventory & Ordering: Conducting inventory, ordering supplies twice weekly using a "build to" guide, and tracking waste to adjust production.

Safety & Compliance: Ensuring strict adherence to health, safety, and food guidelines, including managing food temperatures.

Staff Leadership: Training new hires in deli procedures, creating schedules, and coaching team members.

Financial Performance: Tracking sales, minimizing waste, and managing margins.

Menu Execution: Prepare meals according to a 5-week menu or established recipes, including breakfast, lunch, and dinner.

Dietary Accommodations: Prepare food for specialized therapeutic diets (e.g., low sodium, diabetic) and provide alternatives for residents with different preferences.

Batch Cooking: Ability to cook in large batches while ensuring food is palatable, nutritious, and properly presented with garnishes.

Meal Service Support: Assist in serving meals, including ensuring they are served on time and at the correct temperature.

Cleaning: Maintain a clean and organized kitchen, including washing dishes, sanitizing work areas, and cleaning equipment.

Safety Standards: Adhere to local, state, and federal health regulations (including ServeSafe standards).

Food Storage: Properly store and label food to ensure safety and prevent waste.