Stacy Whitlock, BS

• Identify barriers to client employment and help to develop strategies for overcoming these barriers.
• Assist clients with developing an appropriate career plan that incorporated their skills and interests.
• Counsel clients on resume writing, interviewing techniques, job search strategies, and other related topics.
• Conduct individualized assessments to determine client's eligibility for employment programs.
• Monitor client participation in assigned employment programs, ensuring compliance with all applicable regulations and standards.
• Research local training opportunities and educational resources available to assist clients in achieving their desired objectives.
• Create and maintain accurate records of client progress towards goals in a timely manner.
• Provided timely interventions by returning phone calls and following up on job leads.
• Facilitate the delivery of employment services to clients in accordance with program guidelines.
• Maintain contact with employers regarding hiring needs, labor law requirements, wage information.

As the Lead Technologist I was responsible for expert knowledge of all diagnostic radiology procedures as well as having the ability to work at our front desk to greet patients and their families, answer phones, help schedule appointments, coordinate care with other departments and facilities, request records from other facilities, merge and enter records into patients' electronic medical records among other responsibilities. Ability to assist the patients in scheduling upcoming appointments. I was heavily involved in improving customer service and assisted with situations that needed expert guidance to clarify care and talk customers and families through difficult situations.

• Communicated effectively with colleagues, supervisors, doctors and other staff members regarding patient status.
• Ensured compliance with HIPAA regulations when handling confidential patient information.
• Reviewed image quality for accuracy before releasing images to physicians for interpretation.
• Adhered strictly to safety guidelines while operating radiation producing equipment.
• Maintained highest levels of quality, safety and patient confidentiality by following hospital and regulatory guidelines when collecting patient information and conducting imaging procedures.

• Processed digital images using PACS system for storage, retrieval and transmission purposes.
• Operated portable x-ray machines in order to capture images of patients at bedside or other locations inside the hospital premises.
• Delivered comprehensive training to students and new technologists on equipment, imaging processing, patient relations and best practices.
• Ensured that all documents related to patients' medical history were maintained properly according to HIPAA regulations.
• Reduced patients' anxiety and enhanced cooperation by educating on procedure details, instructions and expectations.
• Prepared sterile trays containing instruments necessary for special procedures like arthrograms.
• Maintained highest levels of quality, safety and patient confidentiality by following hospital and regulatory guidelines when collecting patient information and conducting imaging procedures.

• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Stored foods correctly using correct storage containers and labelling systems.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Planned menus, ordered supplies and managed kitchen staff.
• Kept up to date with current culinary trends, as well as health and safety regulations.

I worked at several high-end restaurants in Scottsdale, AZ including Mastros, and Restaurant Oceana. I worked various positions from line cook, Sous Chef, Executive Chef, and front of the house Manager.

• Created menus based on seasonal ingredients and customer preferences.
• Ordered food supplies every week to restock inventory, remaining aware of budgets.
• Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
• Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
• Prepared recipes, menu cycles and portion sizes within restaurant budgets.
• Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.