Susan Hiers -Clark

• Oversaw kitchen operations, ensuring compliance with health regulations and standards.
• Developed and implemented nutritional plans tailored to residents' dietary needs.
• Monitored inventory levels and ordered necessary food supplies within budget guidelines.
• Supervised kitchen and cafeteria staff during meal preparation and service for efficiency.
• Conducted training sessions on food safety and sanitation practices for all staff members.
• Evaluated resident satisfaction through feedback, addressing dining experience concerns promptly.
• Coordinated menus for special events while adhering to health department standards.
• Maintained accurate records of dietary assessments, meal plans, and patient diets.

• Supervised 6 employees and managed dietary needs for 36 residents.
• Scheduled staff, conducted hiring, and ordered supplies to maintain operations.
• Collaborated with registered dietitian on dietary assessments and meal planning.
• Prepared and stocked menus while ensuring compliance with dietary requirements.
• Organized kitchen layout to enhance efficiency in food preparation.
• Implemented special meal programs, accommodating individual resident preferences.
• Facilitated installation of ice cream freezer for year-round resident enjoyment.

• Supervised 16 employees across two kitchens and three dining rooms serving 125 residents.
• Scheduled staff and ordered food supplies to ensure efficient operations.

Executed a remodeling plan for skilled care dining room to enhance functionality.

• Oversaw meal preparation, ensuring adherence to recipes and portion control.
• Investigated patient complaints related to dining experiences and nutritional needs.
• Maintained comprehensive records of resident diets, including special requirements.
• Implemented quality control measures to uphold food service standards.
• Conducted training sessions on food safety and sanitation for kitchen staff.

• Overseeing facility maintenance and supplies. Ordering, stocking, and cleaning. Answering of phone and transfer calls. Handling of funds. Greeting and serving of customers.
• Building of the business. Getting new memberships.

• Greeted and served customers to create welcoming atmosphere.
• Handled funds accurately during transactions and reconciliations.
• Stocked and ordered inventory to maintain optimal supply levels.
• Answered phones promptly to assist customers and address inquiries.
• Scheduled parties effectively to maximize venue utilization.
• Managed bartending responsibilities while ensuring compliance with safety regulations.
• Resolved facility issues that arose during shifts to maintain operational efficiency.

• Prepared quality meals while adhering to health department regulations.
• Maintained a clean and safe facility through diligent cleaning practices.
• Ordered and stocked supplies to ensure operational efficiency.
• Scheduled staff to optimize workflow and coverage.
• Managed phone orders, ensuring prompt customer service.
• Developed meal plans that aligned with dietary guidelines and customer preferences.

• Executed hiring and dismissal procedures to maintain optimal staffing levels.
• Scheduled employees to ensure adequate coverage during shifts.
• Maintained time cards to accurately track employee hours.
• Developed menus in alignment with seasonal trends and customer preferences.
• Adhered to health department regulations to ensure food safety compliance.
• Cleaned and set up venues for special events, enhancing customer experiences.
• Greeted and served customers, fostering a welcoming environment.
• Managed funds efficiently to maximize cost-effectiveness.