Sandra LaRoe

• Followed classroom plans left by class teacher to continue student education and reinforce core concepts.
• Repeatedly requested as substitute teacher by teachers based on excellent past referrals and trusted performance.
• Kept students on-task with proactive behavior modification and positive reinforcement strategies.
• Managed classroom behavior effectively, implementing clear expectations and consistent consequences for all students.
• Upheld classroom routines to support student environments and maintain consistent schedules.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

I was the ParaPro in charge of making sure the students did their online classes. I kept in touch with the distant learning teachers and made sure the students were not distracted and did their work. I had 8 periods of students 9-12, all doing different classes online.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
• Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.