Sara Stephens

• Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
• Inspected kitchen appliances, equipment and work areas to verify functional operation and function of the kitchen.
• Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.

• Scheduled front-end associates to maintain adequate department coverage.
• Followed food safety regulations and guidelines.
• Assisted with managing cash, sales, store records and cash items.
• Stayed current with present, future, seasonal and special ads.

• Obtained by ServSafe management certificate

I worked in a youth shelter and was able to oversee youth from ages newborn to 18. I would ensure they had a safe and clean environment. In those duties I did prepare 3 meals per day and 2 snacks. I would assist in the cleanup process and and I would deep clean as needed. Our meals had to meet nutritional guidelines since we were state funded. My other duties included giving meds, doing laundry, taking the youth on outings, adhering to strict schedules, answering phones that included a crisis line. I also kept a detailed log on each child per day that would include any changes in their eating habits. Once I entered the assistant coordinator position my skills shifted towards a leadership role. I would make out work schedules for for all the employees, delegate work duties as needed, I would handle situations that called for a supervisor to oversee and problem solve as needed when issues would arise between staff and handle those situations in a professional manner. I assisted in trainings of the staff to meet their required yearly hours. I would perform all these duties while making sure the youth in my care and the employees working under me had a safe work environment. I was always eager to make it a positive environment for not only the youth but also the staff as well. I think the best work comes from a positive work environment.