Olivia Stillings
Program Coordinator
Orient,OH
Summary
Program Coordinator with advanced-level expertise in onboarding/training, program development, and communication . Manages all aspects of program development, including operational/staff management and strategic planning. Demonstrated leadership skills leveraged to drive teams toward success and sustain organizational missions.
Overview
11
11
years of professional experience
Work History
Program Coordinator
Ohio State University Wexner Medical Center
Columbus, OH
01.2020 - Current
- Coordinate and facilitate all orientations for The Nutrition Services Department
- Re-design and implement full department orientation; including a virtual format to facilitate new hires during the Covid-19 Pandemic, training videos, and training manuals
- Design and implement onboarding/training programs for 7 working positions
- Design and implement a Certified Trainer Program for all of Patient Food Services staff members
- Increase staff retention by 20% during first fiscal year of position placement
- Develop "Buckeye Bytes" program to facilitate leadership development/growth in managers
- Re-design employee incentive program using BRAVO! point recognition
- Develop and implement QR codes for patient facing tablets
- Organized and managed program development from conception through successful execution
- Effectively schedule and manage all front of house employees; including the use of Kronos and WorkDay
- Digitize and reformat all audit forms for the Patient Food Services Team
Sous Chef
The Ohio State Wexner Medical Center
12.2012 - 01.2020
- Manage patient food service for 1400 bed facility
- Oversee 9 kitchens running 7 days per week/365 days per year
- Menu development for all patient menus with a focus on dietary needs and education - Developed and implemented over 100 new menu items in fiscal year
- Raised patient satisfaction scores to meet department specific benchmarking status
- Helped develop and grow a strong culinary team of over 45 culinary school graduates and 14 culinary students to improve service to patients
- Aided in kitchen and menu design to expand to Dining On Demand for 1400 bed facility and decentralize our foodservice operation
- Set department budgets for food, labor, and minor equipment
- Oversee 9 health department licenses and kept green card status
- Work alongside assistant sous chefs and culinary students to help grow and hone culinary skills and understanding of over 13 different diet types
- Work alongside full time and student nutrition aides to assist in daily operations and help educate them on patient care and needs
- Understand and manage technology including Dining on Demand, CBORD, Room Service Choice, and patient facing tablet usage
- Manage and execute all back of house duties for hospitality centers each meal service
- Manage and assist all front of house duties for hospitality centers each meal service
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Assistant Sous Chef
The Ohio State Wexner Medical Center
04.2012 - 12.2012
- Complete knowledge of food preparation, presentation, and food codes
- Knowledge and understanding of all dietary needs and restrictions
- Understanding of food preparation techniques, garnishing, equipment operation and time management to meet service demands
- Demonstrates the medical center values with patients, customers, and staff.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Utilized variety of kitchen tools and appliances to prepare ingredients and meals.
Executive Chef
The Double Tree by Hilton
Dayton, OH
03.2011 - 04.2012
- Plan, organize, and develop restaurant menus, banquet menus, room service, special event, and seasonal menus.
- Focusing on Mediterranean cuisine and American classics - Effectively write and cost recipes and menu items - Developed advertisements within the community to benefit the Double Tree and the restaurant - Prepare budgets, including projections of annual food and labor costs - Manage food preparation and cooking while including food quality standards - Manage kitchen staff, and training of the staff - Manage food inventory and ordering of food.
Sous Chef
The Wine Loft
Dayton, OH
11.2010 - 03.2011
- Responsible for daily food preparation -Focusing on classic French cuisine and wine pairings - Plan, organize, and execute private party, special event, and seasonal menus - Ensure that facilities are maintained in a safe and attractive manner - Following all health code and serve safe policies - Responsible for keeping inventory on a biweekly basis.
Education
Associates Degree - Culinary Arts
The International Culinary Institute at the Art Institute of Ohio
Skills
Hiring and recruitment knowledge
Strategic planning
Generating schedules
Data management familiarity
Project coordination
Persuasive communication style
Effective leader
Understanding of human resources
Strategic leadership
Resource coordination
Interpersonal Communication
Accomplishments
- Serve Safe certified 2015-present
- Serve Safe proctor 2010-present
- 4 time OSUWMC culinary challenge winner
- Part of team awarded with multiple best concept and industry awards
- Part of team for the Ohio Department of Education healthy kids cuisine trainer
- Winner of Food Network’s Best Teen Chef Chopped Competition- 2009
- Judge for Ohio Prostart & Ohio State Fair food expo
- Live presenter for Ohio State Fair “Foodie Fridays” 2012-2017
- Support and help execute “Doctor’s Day” held at OSUWMC 2016-2021
- Team member for The American Culinary Federation's Chef of the Year dinner 2015, 2016, 2017
- Team member for Taste of the Future (ACF) & Taste to Remember (ACF) 2014, 2015, 2016, 2017, 2018
- Developed and implemented patient outreach program for The James Cancer Hospital
- Developed and implemented patient experience program for successful transplant and final chemotherapy patients
- Developed and implemented full onboarding/training program for The Nutrition Services Department
- Updated and organized all photos, photo formats, and descriptors for patient’s Dining On Demand tablets and interfaces
Timeline
Program Coordinator
Ohio State University Wexner Medical Center
01.2020 - Current
Sous Chef
The Ohio State Wexner Medical Center
12.2012 - 01.2020
Assistant Sous Chef
The Ohio State Wexner Medical Center
04.2012 - 12.2012
Executive Chef
The Double Tree by Hilton
03.2011 - 04.2012
Sous Chef
The Wine Loft
11.2010 - 03.2011
Associates Degree - Culinary Arts
The International Culinary Institute at the Art Institute of Ohio