Susan Faber

• Performed all sterile compounding including but not limited to: labor epidurals, neonate infusions, TPNs, chemotherapy, IV batches, and preparation of freezer stock.
• Performed cleaning and sterilization of cleanroom and hazardous drug suites in accordance with USP 797 and USP 800 requirements.
• Performed non-sterile compounding including topicals, suspensions, and all unit dose preparations.
• Delivery of batches and stat medications to ADS cabinets, nursing staff, and patient bedside.
• Performed daily inventory and refilling of anesthesia workstations in operating rooms.
• Monitored pharmacy phones and Vocera badges; assisted callers and triaged calls to pharmacist as needed.
• Received, verified, and put away supply orders, ensuring rotation of stock.
• Training and mentoring of new technicians and interns in all work areas.
• Assisted pharmacists and other healthcare workers during emergent situations (Code blue/pink, rapid response team calls, stroke alerts).
• Checking out and returning of narcotics to C-II Safe as needed, maintaining adequate and accurate counts of all medications.

• Utilized Swisslog pharmacy robot to complete cart fill for 700+ bed facility.
• Usage of C-II safe to dispense/return narcotics throughout facility as needed, maintaining adequate and accurate counts of all medications.
• Performed all sterile compounding including IV batches, piggyback compounding, chemotherapy and other hazardous drugs, neonate infusions, TPNs, and all routine and stat medications for organ transplant teams.
• Performed cleaning and sterilization of cleanroom and hazardous drug suites in accordance with USP 797 requirements.
• Training and mentoring of new technicians and interns in all work areas.
• Assisted pharmacists during code situations, rapid response team calls, stroke alerts, and trauma calls.
• Monitored pharmacy phones, assisted callers, and triaged calls to pharmacists as needed.
• Delivered medications to ADS cabinets, nursing staff, and patient bedside.

Performed and oversaw all aspects of restaurant management, including hiring and retention of employees and assistant managers, purchasing, maintaining restaurant cleanliness, and controlling costs within business.