Penny Bradberry

Provide oversight and direction for budgeting, personnel, accounting, garage operations, canteen,clothing, laundry and warehouseing departments including the Northern camps. Apply all standards, policies and procedures for the business services division. Review and evaluate all policies and procedures. Resolve problems and conflict, prepare individual developmental plans. Coordinate various activities and prepares reports. Performs the duties of the AOD. Acts in the absence of the AWBS.

Budget projection of food, (Yearly and quarterly food projections), supplies and equipment. Direct supervision of the Food Service Department. Monitor the requisition of food supplies and equipment. Review policies/procedures, operational procedures. Review organizational chart. Insure appropriate training resources, programs and manuals are available to staff. Probationary reports and performance reports. Share Holder meetings for deactivation and activation of two food facilities. Ensure health and safety measures/procedures are in place. Quarterly Contract Questionnaires. Manage Post Assignment Schedule and insure Quarterly PAS/MAR reports are complete and submitted. Monthly Union Business report is submitted to the Labor Relations Officer. Monitor shift-bidding processes for posted positions. Maintain supervisory files. Review past audits and corrective action plans. Hiring of Food Service Staff. Train Food Service staff, including culinary officers, in all food safety and sanitation procedures. Work with DGS, procurement, plant operations, CPM and the Fire Department. Conduct safety, sanitation and security inspections utilizing HACCP guidelines, CRFC, IIPP and Food Service inspection reports.

Budget projection of food, (Yearly and quarterly food projections), supplies and equipment. Direct supervision of the Food Service Department. Monitor the requisition of food supplies and equipment. Review policies/procedures, operational procedures. Review organizational chart. Insure appropriate training resources, programs and manuals are available to staff. Probationary reports and performance reports. Share Holder meetings for deactivation and activation of two food facilities. Ensure health and safety measures/procedures are in place. Quarterly Contract Questionnaires. Manage Post Assignment Schedule and insure Quarterly PAS/MAR reports are complete and submitted. Monthly Union Business report is submitted to the Labor Relations Officer. Monitor shift-bidding processes for posted positions. Maintain supervisory files. Review past audits and corrective action plans. Hiring of Food Service Staff. Train Food Service staff, including culinary officers, in all food safety and sanitation procedures. Work with DGS, procurement, plant operations, CPM and the Fire Department. Conduct safety, sanitation and security inspections utilizing HACCP guidelines, CRFC, IIPP and Food Service inspection reports.

Assists the Correctional Food Manager II in the overall operation of the Food Service Program while maintaining budgetary goals and objectives. Aids in purchasing, menu planning, and preparing food estimates. Training of staff. Oversees inventories and production. Writing job descriptions and duty statements. Completes probationary and annual performance reports. Oversees the day to day operation of the Food Service Department. Prepares staff for Environmental Health, Office of Court Compliance and the American Correctional Associations Accreditation Audits. Assists in Corrective Action Plans. Insures all Hazard Analysis Critical Control Point logs are completed and in compliance. Insures tool control forms are current. Conducts monthly Food Service Inspections. Provides coverage for the Correctional Food Manager II. Insure Inmate Worker Supervision Pay procedures are followed. Responsible for the safekeeping of inmates and staff. Follow all EEO/Sexual Harassment, Department Operations Policies, Local Operating Procedures, Title 15 rules and regulations.

Responsible for the purchasing of food and equipment, including contract, delegating, PIA purchasing, schedule 9 and small wares. Track the delivery schedules of food deliveries as well as establishing and maintaining vendor relationships. Work closely with procurement to insure proper purchasing guidelines and procedures are followed. Inputting of all purchasing requisitions required into the Business Information System. Generate weekly menus following the State mandated schedules to meet the needs of our institution. Responsible for maintaining proper receiving and storage of food following all HACCP and Cal. Food Code procedures I am an EEO Counselor and provide EEO, EAP and FMLA where needed. Responsible for daily scheduling shift coverage of the Correctional Supervising Cooks. Manage overtime hours through the voluntary scheduled over time process and holds. Provide tool and key training, enforce and monitor safe food handling practices. Train and monitor staff in the prevention of accidents and injuries.

Directly oversee the supervisory food service staff in mandated training, Title 15 procedures, DOM, HACCP, IIPP, MOU, OJT on a continual basis. Responsible for safety and sanitation weekly inspections and follow up action plans. Provide tool and key training, enforce and monitor safe food handling practices. Train and monitor staff in the prevention of accidents and injuries. Provide EEO, EAP and FMLA to staff on a continual basis. Provide IDP to staff. Responsible for progressive disciplinary procedures to correct/improve food service staff performance. Monitors and inspects the storage of food, equipment and supplies. Reviews written documents and reports to maintain compliance with HACCP, Title 15, DOM and IIPP. Schedule staff work hours through the post and bid process to insure coverage and compliance. Manage overtime hours through the voluntary scheduled over time process and holds. Responsible for first level 602 appeals to insure issues are resolved and handled at the lowest level. Have purchased for weekly produce, contract, PIA and quarterly purchasing.

Supervise the preparation of meals for up to 2400 inmates by providing inmate training in the food preparation and safe food handling procedures. Responsible for the safety, security and accountability of inmates. Tool inventory control. Responsible for sanitation procedures. 1697's, quality of the meals prepared, time and temperature control. Provide tailgate safety meetings to inmates.

Responsible for all aspects of operations including, hiring, training programs, evaluations, and terminations. Responsible for implementing all point of purchase and advertising as well as rolling out new menu items. Held accountable for all purchasing and cost controls as well as bottom line profits and guest relations.

Responsible for personnel development, hiring, labor, accounting, local store marketing, evaluations, cost controls, and continued training of hourly associates. Responsible for running shifts, both in the front and back of the house. Created prep lists, purchasing, product rotation, sanitation, and equipment maintenance. Continued training of kitchen staff on recipe reviews, food quality from the preparation point to the finished product. Repsonsible for evaluating P&L reports and adjusting behaviors and practices to insure a profitable bottom line. Responsible for food, beverage and service quality.

Responsible for all personnel development. Trained all kitchen personnel from food preparation, proper food handling, proper food rotation and
storage. Responsible for recordkeeping, hiring, training, continual follow up training, testing, evaluations, raises, promotions, counseling, documentations, and terminations. Responsible for purchasing in direct relation to sales. Food, beverage and service quality. Responsible for scheduling in direct relation to sales. Keeping food and labor costs in line to meet our mission statement goals. Maintenance scheduling and equipment service.

Four Star Resort/Spa Hotel. In the 9 months I was employed there, my responsibilities grew in addition to restaurant manager, to wedding coordinator, as well as creating and implementing a room service program. No room services existed at the time. The resort covers many acres on scenic hillsides, making it logistically challenging to implement. Responsible for the service staff of an off site catering event at Hearst Castle. Responsible for the care of affluent dining guests. Responsible for personnel development and labor costs. POS system up keep and menu change editing. Recordkeeping and cash balancing.

Responsible for all operations. Created new menu's every 8 weeks for full service and 18 item buffet in a 368 seat house serving breakfst, lunch and dinner. Trained all kitchen personnel in food preparation, product storage, time and temperature controls and rotation. Proper food handling and following recipes. Was a working manager/chef and personnaly cooked on the line. Responsible for creating and implementing the new CAL OSHA requirement of the Injury Illness Prevention Program. Hiring, training, mentoring follow up training and termination of all personnel including bussers, servers, hosts, bartenders, chefs, executive chefs, and members of managment teams. Implemented first POS system. Responsible for POS system upkeep and editing. Responsible for, and the training of, purchasing. Purchasing included all food, equipment, liquor and small wares.