Nina LeDonne

• Clean and remove contaminants from medical instruments to prevent the spread of infection following the guidelines according to the IFU.
• Inspecting instruments to ensure they are clean and functional.
• Assemble medical trays with the correct instruments specific to procedures. Including indicators and locks to ensure proper sterilization measures.
• Sterilize instruments using specialized equipment such as an autoclave or sterrad machine.
• Document every stage of the sterile processing procedure for each instrument and/or tray to ensure compliance with regulatory standards, track instrument history, and provide a record of quality insurance.

• Crafting daily pizzas made from fresh, local ingredients according to department standards
• Collaborating with the Retail Manager/Chef to develop new recipes promoting local purchasing and sustainability
• Ensures product quality and consistency and adheres to department standards
• Upholds HACCP procedures with zero tolerance for opportunity
• Maintain up-to-date knowledge of the ingredients and allergens and offer suggestions to patrons following their specific medical, cultural, or socially conscious diets

• Read PT notes to know the status of patients
• Observe and guide patients through their exercises
• Clean all equipment, beds, and rooms after each session
• Restock items essential to therapists and patients
• Schedule appointments for patients

• Upheld high standards of professionalism and discretion when working with rideshare clients
• Maintained control of my vehicle at all times to ensure a safe and comfortable experience for the riders
• Maintained vehicle cleanly and safely to maximize passenger satisfaction
• Aiding disabled passengers and stowed wheelchairs and other equipment correctly
• Kept vehicle serviced according to schedule, reducing mechanically related problems, and always fixed issues promptly and before driving on the road
• Always reported concerns and issues of unsafe riders

• Set up and performed initial prep work for food items
• Sanitized food preparation areas, grills, and equipment to avoid cross-contamination from raw items
• Enforced proper sanitation practices to prevent spoiling or contamination of foods
• Maintained consistent quality and high accuracy when preparing identical dishes every day
• Established and maintained open, collaborative relationships with the kitchen team to maximize efficiency
• Replenished food items from inventory and rotated ingredients to use the oldest products first
• Went shopping to ensure items needed for the menu were in stock when necessary
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
• Operated ovens, fryers, and mixers safely to prevent kitchen accidents and machinery malfunction

• Established and enforced clear goals to keep all employees on the same level of expectations and working collaboratively
• Directed and motivated a team of 4-10 baristas in a high volume, fast paced setting while maintaining a high level of team morale on the production floor through frequent communication with partners
• Monitored employee performance and safety, conducting retraining to correct problems and optimize productivity
• Monitored equipment efficiency, checked materials and supplies, and coordinated requirements to meet expected demands
• Increased revenue by reducing product waste, overseeing time management of scheduled partners, promoting new items, and offering samples to meet expected sales goals
• Monitored product availability daily and placed orders timely and accurately
• Counted stock to maintain inventory records
• Counted drawers at the beginning and end of shifts to validate daily records and uphold accounting accuracy along with preparing all bank deposits, ordering accurate amounts of cash and coin needed, and being responsible for all cash deliveries
• Improved customer service by building friendly, professional rapport with staff and patrons
• Promoting coffee consumption by educating staff and customers on our products and seasonal drinks