Rebecka Selmer

• Responsible for the administration, direction, and coordination of the Food and Nutritional Services Department.
• Plan, implement, coordinate, and evaluate food service programs, clinical services, budget and policies in compliance with applicable State Administrative Codes, Federal Regulations, and Joint Commission on Accreditation of the Health Care Organizations.
• Development and administration of food, supplies and equipment budgets.
• Formulated, developed, implemented, and reviewed department policies and procedures to ensure compliance with State and Federal Codes, Joint Commission standards, and industry practices.
• Review and evaluate the program areas and performance of the clinical, food production and food distribution sections.
• Established and evaluated procurement requirements and schedules for food and non-food items in compliance with Federal and State policies and guidelines.
• Develop, implement, and monitor procedures for maintaining quality standards of food preparation, service, safety, health and sanitation.
• Develop and implement department standard operating procedures.
• Review, evaluate and prepare specifications for necessary capital equipment purchases.
• Design, develop and assure individualized position descriptions for all department staff.
• Schedule and supplement regular training and staff development programs for staff. Prepare the annual evaluation, monitor adherence to standards and make recommendations for change.
• Recruit, interview, and recommend selection of all management and clinical staff, and approve/disapprove management staff recommendations for selection of subordinate staff.
• Establish and implement work plans, performance standards, and evaluation of methodologies to maximize employee effectiveness and improve productivity.
• Provided consultation and direction to subordinates in labor/management relations and employee counseling, conducting investigatory meetings as needed.
• Establish written performance/accountability standards and objectives for managers and supervisors to reduce occupational injuries and illnesses to enhance workplace health and safety.

• Assume complete responsibility for the management of the food service program
• Manage the budget and develop operational plans to achieve the highest level of service to the students while maintaining fiduciary results for the district.
• Managed budget and developed operational plans to deliver high-quality service to students while ensuring fiscal responsibility for the district.
• Implement and market new menu items for the breakfast, lunch and catering program to enhance the budget.
• Identify problem areas of the program and develop and adhere to an annual and monthly action plan to generate sales, mange expenses and create profits while minimizing losses for the district.
• Coordinate and train staff on HACCP principles and procedures to maintain high quality of food preparation, sanitation and safety.
• Identify problem areas of the program and develop and adhere to an annual and monthly action plan to generate sales, manage expenses and create profits while minimizing losses for the district.
• Coordinate the planning of luncheons, dinners, banquets and other special events.
• Coordinated staff training on HACCP principles and procedures to ensure high standards of food preparation, sanitation, and safety.

• Supported integration of individuals with disabilities into MSCR programs, enhancing accessibility and participation
• Directed and motivated participants, providing training to develop skills throughout the program
• Develop and implement daily program activities
• Facilitated inclusion for youth in afterschool childcare program, promoting social engagement and development
• Supervise all program participants
• Develop and maintain communications with all other staff

• Trained high school students in food service industry, ensuring quality products and service using locally-sourced foods
• Guided and mentored diverse teens, integrating them into daily operations of Ironworks Café and showcasing their work and creativity
• Train and support the professional development of students, teen employees, adult work experience and volunteers
• Supported Ironworks Café and food programs for seniors, 4k, preschool, and teens, enhancing community engagement and outreach
• Support the Ironworks Cafe and the food programs for Seniors, 4k, preschool and teens
• Order all food to meet needs of cafe, catering and programs

• Trained and educated inmate workers in culinary trade skills to enhance their employability
• Train and educate inmate workers on all aspects of culinary trade
• Identify and correct improper kitchen techniques through instruction
• Responsible for direct supervision and evaluation of inmate staff
• Maintain daily production sheets for offender cooks, bakers, and sanitation workers
• Implement and create daily menu planning
• Implemented daily menu planning to meet nutritional standards and accommodate dietary restrictions
• Completed accurate paperwork for inventory and budget control, ensuring compliance with state requirements
• Complete incident and accident reports when required

• Responsible for direct supervision and training of staff
• Supervised and trained staff to ensure high standards of kitchen operations
• Prepared daily menu items and developed specialty items to enhance dining experience
• Responsible for weekly orders on all food and supplies
• Complete timely and accurate paperwork on inventory and food costs
• Follow and maintain a budget for all food and supplies
• Managed budget for food and supplies to align with operational goals
• Orient staff on equipment operation, safety and maintenance

• Responsible for employee shift coverage and safety
• Instructed on sanitation practices and equipment usage to ensure compliance and safety
• Responsible for training and orientation of new employees
• Coordinated employee shift coverage and enforced safety protocols to maintain operational integrity
• Trained and oriented new employees to enhance team readiness and service quality

Program included: Restaurant Operations: Food, Beverage, and Labor Cost Controls; Nutrition Analysis; Customer Service; Shipping and receiving; Budget development and management; Health and Sanitation; Food Production: Professionalism and Ethics; Professional Baking; Inventory and ordering; Menu development; Health and Sanitation