Nicholas Novak

Arriving within fifteen minutes of my scheduled shift and arriving in a timely fashion to my post for the start of shift. Monitoring the assigned equipment, including keys and radio when checked out from the armory, as well as tool control for all assigned areas of the kitchen. Upon arriving at post, ensure that all individuals in custody assigned to the area are accurate and accounted for, correcting any discrepancies that may arise. Ensuring that each individual in custody is properly dressed for their assignment and account to proper sanitary washing and cleanliness before their shift begins. Accounting for tool control in the assigned area, keeping accurate accounts of logs and accountability of any and all tools signed in and out to the assigned area while maintaining a close eye on each tool in the area while in the hands of individuals in custody while ensuring that each individual in custody is performing their job duties as assigned to them. Monitoring special diets as they are prepared to ensure proper protocol is adhered to and never deviated from. Keeping a close watch on prepared product to alleviate favoritism for both individuals in custody and staff alike. Maintaining a sanitary preparation, work and dining environment in the individual in custody dining and staff dining areas. Ensuring that all individuals in custody adhere to the rules and regulations pertaining to any and all Institutional and Administrative Directives. Regular spot checks to areas and individuals in custody to ensure cleanliness and personal hygiene are maintained. Maintaining a constant visual inspection of food preparation areas, monitoring for any and all discrepancies which are immediately reported to the CFSS III or FSPM and issuing work orders for maintenance. Maintaining a safe and secure environment by complying with lock and key safety procedures, establishing tool control and deterrence of product theft when supervision is not available. Providing guidance and counseling to individuals in custody surrounding safety and sanitation of their assigned work area including personal hygiene, cross contamination prevention, hand washing, use of hair nets, bleach, dish soap and floor signs. Keeping a visual audit of accurate hot and cold product storage as well as cooking temperatures to safeguarding food spoilage to preserve integrity of product and prevent food born illness. Retaining accurate inventory of food and household product records. Maintaining an accurate count of employed individuals in custody in accordance with Administrative and Institutional protocol. Establishing communication between Dietary Department and satellite food distribution for the purpose of prepared food arriving on time and maintaining the correct temperature. Visually inspecting truck inventories as they arrive and making certain that all product is secured in the correct areas. Providing accurate accountability for chemicals both safeguarded and in the hands of individuals in custody. Making available any and all product that is required to prepare the scheduled meals for the day. Maintaining a current Food Service Supervisors License as well as the Food Allergens License. Attending regularly scheduled annual training. Upholding personal hygiene standards including but not limited to maintaining a clean attire, personal hand washing and trimmed head and facial hair. Personally adhering to the rules and regulations of a correctional facility while also conducting the regulatory operations and safety standards of a correctional institution kitchen set forth by the Illinois Department of Corrections and Illinois Department of Public Health. Managed individuals in custody schedules and workflows to maintain efficient kitchen operations. Trained new employee individuals in custody on food handling procedures and safety regulations. Collaborated with other departments to accommodate special dietary needs of inmates. Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality. Assisted in recruiting, interviewing, hiring, onboarding new employee individuals in custody when needed. Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them. Monitored portion sizes and plate presentation to ensure consistency across all dishes served. Coordinated special events such as 'All About You' days or 'Employee Appreciation Week' according to FSPM specifications. Handled large scale laundry for day-to-day operations involving mop heads, dietary smocks and cleaning rags.

Arriving within fifteen minutes of my scheduled shift and arriving in a timely fashion to my post for the start of shift. Monitoring the assigned equipment, including keys and radio when checked out from the armory, as well as tool control for all assigned areas of the kitchen. Upon arriving at post, ensure that all individuals in custody assigned to the area are accurate and accounted for, correcting any discrepancies that may arise. Ensuring that each individual in custody is properly dressed for their assignment and account to proper sanitary washing and cleanliness before their shift begins. Accounting for tool control in the assigned area, keeping accurate accounts of logs and accountability of any and all tools signed in and out to the assigned area while maintaining a close eye on each tool in the area while in the hands of individuals in custody while ensuring that each individual in custody is performing their job duties as assigned to them. Monitoring special diets as they are prepared to ensure proper protocol is adhered to and never deviated from. Keeping a close watch on prepared product to alleviate favoritism for both individuals in custody and staff alike. Maintaining a sanitary preparation, work and dining environment in the individual in custody dining and staff dining areas. Ensuring that all individuals in custody adhere to the rules and regulations pertaining to any and all Institutional and Administrative Directives. Regular spot checks to areas and individuals in custody to ensure cleanliness and personal hygiene are maintained. Maintaining a constant visual inspection of food preparation areas, monitoring for any and all discrepancies which are immediately reported to the CFSS III or FSPM and issuing work orders for maintenance. Maintaining a safe and secure environment by complying with lock and key safety procedures, establishing tool control and deterrence of product theft when supervision is not available. Providing guidance and counseling to individuals in custody surrounding safety and sanitation of their assigned work area including personal hygiene, cross contamination prevention, hand washing, use of hair nets, bleach, dish soap and floor signs. Keeping a visual audit of accurate hot and cold product storage as well as cooking temperatures to safeguarding food spoilage to preserve integrity of product and prevent food born illness. Retaining accurate inventory of food and household product records. Maintaining an accurate count of employed individuals in custody in accordance with Administrative and Institutional protocol. Establishing communication between Dietary Department and satellite food distribution for the purpose of prepared food arriving on time and maintaining the correct temperature. Visually inspecting truck inventories as they arrive and making certain that all product is secured in the correct areas. Providing accurate accountability for chemicals both safeguarded and in the hands of individuals in custody. Making available any and all product that is required to prepare the scheduled meals for the day. Maintaining a current Food Service Supervisors License as well as the Food Allergens License. Attending regularly scheduled annual training. Upholding personal hygiene standards including but not limited to maintaining a clean attire, personal hand washing and trimmed head and facial hair. Personally adhering to the rules and regulations of a correctional facility while also conducting the regulatory operations and safety standards of a correctional institution kitchen set forth by the Illinois Department of Corrections and Illinois Department of Public Health. Managed individuals in custody schedules and workflows to maintain efficient kitchen operations. Trained new employee individuals in custody on food handling procedures and safety regulations. Collaborated with other departments to accommodate special dietary needs of inmates. Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality. Assisted in recruiting, interviewing, hiring, onboarding new employee individuals in custody when needed. Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them. Monitored portion sizes and plate presentation to ensure consistency across all dishes served. Coordinated special events such as 'All About You' days or 'Employee Appreciation Week' according to FSPM specifications. Handled large scale laundry for day-to-day operations involving mop heads, dietary smocks and cleaning rags.

Maintaining security and control of my assigned area of the institution. Enforcing institutional policies and procedures pertaining to the department. Performed inspection of individuals in custody living quarters and random searches of individual cells, common areas, and individuals in custody. Monitored 175+ individuals in custody's daily activities, watching closely for unusual behavior, improper conduct, or signs of possible conflict. Served as the intermediary for external contact to command staff and inmates, and directed inquiries to the appropriate resource. Can appropriately conduct first aid and crisis intervention as well as first responder trained. Assigned as the institutional property officer, with supervision of 1-2 individuals in custody as worker employees, in which inventory of various individuals in custody's property helped to maintain safety and security of the institution. Monitored up to 6+ housing unit individuals in custody's porter employees while conduction various tasks, using chemical agents and cleaning equipment, ensuring assigned areas and equipment closets were clean,safe and secure. Monitored and operated security controls, equipment, and computers. Operated automobile for perimeter security and the transportation of inmates outside of facility. Performed security searches of incoming vehicles on institutional premises. Conducted individuals in custody counts, security rounds, and searches. Completed required reports,various paperwork and assigned duties as needed in a timely fashion, documenting all actions taken or viewed during daily operations. Aided in preventing incidents which threatened security. Routinely trained in the, "use of force continuum"and "verbal deescalation", administrative and institutional directives and crisis intervention training. Routinely following chain of command as needed while also being trusted to perform duties with minimal supervision. Maintaining a professional appearance and attitude at all times inside and outside of the institution. Arriving for duty within fifteen minutes of my scheduled shift and arriving on post in a timely fashion.

Learning basic knowledge of the daily functions of the institution. Utilizing training received at the Corrections Academy by applying the practices and the implements which are necessary to complete the daily assigned tasks. Can appropriately conduct first aid and crisis intervention as well as first responder trained. Learning vigilance and attention to detail while on duty. Learning from colleagues on the nature of security mindfulness, individual in custody movement, equipment and key control, individual in custody counts, restraint application and cell/common area/individual in custody searches. Monitoring housing unit individual in custody porter employees while cleaning and sanitizing galleries, ensuring all equipment and chemicals used were accounted for at the beginning and end of shift. Maintaining a professional attitude and appearance while on duty. Arriving for duty fifteen minutes before the beginning of shift and being on post in a timely fashion.

Assisted with day-by-day operations in a home assisted living facility for the intellectually disabled. Assisted with daily needs of individuals including hygiene, fundamental programming, large scale laundry facilities and food production in accordance with regulatory requirements, agency policy and quality program standards. Assisted individuals with community outings on a regular basis. Maintained kitchen sanitation and cleaning schedules. Estimated the specific necessary quantities of product needed for the preparation of meals. Monitored and logged accurate temperatures of food being held for service in hot and cold environments. Organized specific instructions for monthly meal planning and preparation of households. Responsible for bi-weekly inventory and restock orders of food products and supplies. Instructed and inspected a group of individuals on proper cooking techniques before, during and after preparation ensuring compliance and accuracy. Maintained a strong adherence to work place safety, accurate temperature control and hold times of wet and dry goods as well as the necessary storage/cooking procedures of poultry, pork, beef and fish meat. Conformed to a constant rotation of menus ensuring the compliance of outlined recipes. Maintained accurate reports and contact with supervisors. Prompt reporting of incidents to superiors in a professional manor.

Organized merchandise displays to enhance customer experience and maximize product visibility. Managed inventory levels ensuring accurate stock counts and timely replenishment of products. Collaborated with team members to streamline stocking processes, improving efficiency in store operations. Assisted in seasonal inventory preparation and display strategies. Collaborated with colleagues and management to ensure a safe, clean and organized environment. Pulled merchandise from inventory storage and documented quantities to maintain accuracy. Used fork lifts, dollies and pallet jacks to load and unload merchandise to and from delivery trucks. Stocked merchandise, clearly labeling items, and arranging according to size and color. Readied items for sales floor stocking by affixing tags and preparing shelf labels. Assisted colleagues in other departments when needed to ensure cohesive store operations across all teams. Oversaw cleaning and organization of Deli to meet and exceed County Market standards. Managed product inventory of Deli to specified levels throughout shift. Maintained a sanitary environment while routinely checking labeling to ensure proper handling instructions for raw food product were adhered to. Practiced proper FIFO (first in first out) protocol. Prepared hot dishes and maintained a clean area, ensuring temperatures and holding times were accurate and recorded. Cleaned and sanitized equipment during, before and after every shift. Assisted and oversaw preparation of food items on a day to day basis ensuring cleanliness and sanitation were kept up to standards and code requirements. Assisted Management in the training of new team members.

Overseer of day to day kitchen operations. Compliance with Illinois Department of Public Health requirements and health inspection evaluations. Responsible for weekly inventory and re-ordering of stock and supply. Oversaw the preparation, safe storage and handling of all meat products including beef, pork and chicken as well as FIFO (first in first out) protocol. Maintaining accurate temperatures and holding times of wet and dry inventory while appropriately logging data for records. Enforcing the safety, sanitation and overall cleanliness of the establishments kitchen and equipment for required standards and public health codes. Ensured proper preparation and compliance with recipes and portion control for service of up to and above 450 customers per night. Maintained proper storage of cold, frozen and dried goods. Executed proper storage and handling instructions for raw food. Supervisor for 30 kitchen associates at a time. Instructed new staff on proper food preparation, storage, use of equipment, and sanitation and safety procedures. Used fork lifts, dollies and pallet jacks to load and unload merchandise to and from delivery trucks. Oversaw the operations of a high capacity, on grounds laundry area. Communicated with restaurant owners daily to budget goals and reduce labor and food costs. Scheduled and submitted weekly employee schedules.

Oversaw the preparation, safe storage and handling of all meat products including beef, pork and chicken. Maintaining accurate temperatures before, during and after preparation of daily food materials. Maintained a safe and sanitized work area where raw animal products were commonly prepared. Ensured proper preparation and compliance with recipes and portion control for service of up to and above 450 customers per night. Maintained proper storage of raw, dried and frozen food products. Instructed new staff on proper food preparation, storage, use of equipment, and sanitation and safety procedures. Communicated with restaurant owners daily concerning health and safety, stock and maintenance issues that may have arisen.

Maintained a safe and sanitized work area where raw animal products were commonly used. Maintained accurate temperatures of raw animal products and produce before, during and after scheduled shift. Performed accurate hand washing and sanitation on a daily basis to prevent contamination of food-born illnesses. Visually inspected cold storage containers for proper shelving placement and ventilation. Assessed line inventory and prepared raw materials for daily needs.