Shara McMullen

Customer services.

Opening and closing procedures.

Inventory

Freight check in

Making orders/submitting

Balancing po’s

Pricing of goods

Pumping propane

Training

• Sanitized dishes, tabletops, toys, and frequently touched surfaces to prevent spreading of germs.
• Ensured child safety through diligent supervision and adherence to established protocols.
• Administered first aid when necessary, maintaining a calm demeanor during emergencies and handling situations effectively.
• Applied positive behavior management techniques to enhance social interactions and emotional development.
• Prepared healthy foods and beverages for children based on optimal dietary guidelines and individual restrictions.
• Prepared healthy meals following dietary guidelines or specific parent instructions while considering individual food preferences or allergies.
• Implemented creative problem-solving techniques to address challenges faced while caring for multiple children simultaneously.
• Established daily routines to provide structure and predictability for children under care.
• Facilitated learning through play, stories and outdoor activities for successful child outcomes.

• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
• Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
• Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
• Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
• Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
• Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
• Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
• Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
• Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
• Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
• Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
• Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
• Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
• Frameworked monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
• Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
• Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
• Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
• Proactively addressed potential issues impacting meal service quality or patient satisfaction by analyzing trends and implementing necessary changes.
• Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
• Purchased food supplies for department according to budget limitations.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Monitored production to check safety, standardized production and appropriate portioning.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maximized quality assurance by completing frequent line checks.
• Coordinated with catering staff to deliver food services for special events and functions.