TONIA L FOSTER

• Salary: $19.04USD Bi weekly
• Hours per week: 80
• Assisted Dietitians in ingredient and meal preparation according to recipe specifications, individual dietary restrictions.
• Assessed plated food for presentation and verified correct serving temperature and serving size.
• Distributed meals to facility veterans and collected trays and utensils after meals, circulating dining areas to anticipate and meet patients' food service needs.
• Committed specified dietary restrictions, preferences or allergies to memory and verified that meals conformed to requirements prior to delivery.
• Maintained cleanliness and sanitation of kitchen and dining areas, adhering closely to health regulations and organizational standards.
• Greeted customers at counter to fulfill requests and answer questions.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Learned other teammates' work tasks to train as backup.
• Circulated kitchen area to receive work assignments and identify support tasks.
• These duties were performed with little to no supervision in a timely manner.
• Printing out modified diets for patients, Identifying modified diets for patients, correcting errors on tickets, making changes on tickets.

Supervisor: Yvette Cross/ Leonard Locke

• Okay to call supervisor : YES

• Enforced regulatory and company policy compliance to improve workplace and employee safety and readiness.
• Encouraged and promoted ideas aligned to business needs and benefits.
• Developed and deepened relationships with customers, vendors.
• Scheduled employee's for shifts.
• Trained new employees on proper protocols and customer service standards.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Directed product flow and informed management of delays and challenges.
• Promoted positive customer experience through day-to-day supervision and scheduling.
• Balanced employee availability, customer schedules and maximum loads of products.
• Salary: $10.49
• Hours per week: 80
• Supervisor: Mary Majors (501-552-4989)
• Okay to contact supervisor: YES

• Monitored and optimized inventory,
• Scheduling teams to determine production plans.
• Answered customer questions and fulfilled specialized client needs.
• Scheduled deliveries building materials by specified time to begin production on time.
• Reviewed building plans and zoning permit applications to verify compliance with requirements such as bulk, placement and parking ratios.
• Made recommendations to directors and managers about efficiency and cutting production costs.
• Salary: $13:00 USD Bi-weekly
• Hours per week: 80
• Supervisor: Scotty Lewis
• Okay to contact this supervisor: Yes

• Salary: $8.50 USD Bi-weekly
• Hours per week: 80
• Duties, Accomplishments and Related Skills:
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Greeted customers at counter to fulfill requests and answer questions.
• Tray Line assembling, Getting patients meals, working as a diet aide entering diets into computer, identifying modified diets, cleaning and breaking down tray and placing dishes in designed areas stocking, nourishment's within and out of hospital, delivering and picking up trays from and to patients beside.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
• Made food according to standard recipes with requested changes for patients satisfaction.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Prepared recipe ingredients by washing, peeling, cutting and measuring.
• Created appealing food arrangements for party trays and specialized orders.