Tracie Harness

• Direct duties include but are not limited to; Managing efficient receipt, storage and dispatch of efficient receipt, storage and dispatch of wide range of goods from warehouse.
• Maximizing space usage within the warehouse
• Managing and reviewing transportation of goods into and out of the warehouse.
• Maximizing space usage within the warehouse
• Managing and reviewing transportation of goods into and out of the warehouse
• Setting aside storage areas for new stock
• Complying with all Health, Safety and Environmental standards.
• Facilitating effective communication within the team and across the School District
• Investigating any inventory losses.
• Completed physical inventory counts each month.
• Performed data entry and completed proper paperwork.
• Verified contents of inventory loads against Bills of Lading.
• Reviewed inventory to eliminate unnecessary expenses and provide optimal stock levels.
• Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances.
• Managed inventory team to achieve optimal productivity and inventory control.
• Developed master schedule to satisfy demand while carrying minimum active inventory for just-in-time ordering.
• Operating automated warehouse storage and retrieval systems
• Being on call for any emergencies.
• Planning future warehouse capacity requirements.
• Ensuring products are stocked correctly and safely.

I performed a full range of complex administrative duties to assist in daily operations for the warehouse and nutritional department. While preforming the warehouse operations assistant duties I was also:

• Performing regular inspections of kitchen facilities, food storage, food handling, and menu preparation practices to assure schools provide cost effective, nutritionally balanced meal programs withing USDA and health regulations.
• Identified and recommend solutions to operational or procedural problems.
• Identified need for schedule, and conduct in-service training to kitchen staff in sanitation requirements and techniques, recordkeeping goal setting, new food products and menu items, and food preparation.
• Developed performance standards and evaluated on the job training of substitutes; recommended placement to supervisor.
• Developed economical nutritional standardized food preparation procedures; modified as necessary to maximize use of individual kitchen's available equipment and staff.
• Participated in developing nutritional cost effective recipes by researching modifying, and assigning new recipes to kitchen manager for production. Assessed final product and modify ingredients and or instructions as necessary. Determine production cost and serving size, add acceptable recipes to menus.
• Developed and implemented internal control procedures for purchasing and accounting for food, paper, and equipment. Trained and assist with record keeping systems and cash handling procedures.
• Standardized district kitchen equipment requirements and assisted with life-cycle replacement planning.
• Prepared department financial reports and assisted with strategies to increase program participation.
• Supported new product testing process design testing procedures; assist in analysis of results and writing order specifications for approved products.
• Developed and implemented communication and outreach strategies to publicize school food service programs including monitoring vended meal agreements.
• Meet child nutrition program requirements for my professional development though continuing education, seminars, readings and professional relationships.
• Performed other duties as assigned.

• I performed a full range of complex administrative duties to assist in daily operations for the warehouse and nutritional department
• My direct duties include but are not limited to; Managing the efficient receipt, storage and dispatch of a wide range of goods from the warehouse
• Maximizing space usage within the warehouse
• Managing and reviewing transportation of goods into and out of the warehouse
• Setting aside storage areas for new stock
• Complying with all Health, Safety and Environmental standards.
• Facilitating effective communication within the team and across the School District
• Investigating any inventory losses
• Placing orders from multiple vendors
• Operating automated warehouse storage and retrieval systems
• Being on call for any emergencies
• Planning future warehouse capacity requirements
• Ensuring products are stocked correctly and safely
• Managing/ Fulfilling work orders that are placed for both the warehouse and Nutrition Services
• Effectively delegate work load to other employees
• Manage off site storage (snotemp)
• Overseeing and reviews orders placed by Nutrition services.

• I was responsible for directing the operation of the National USDA Meal Program within accordance with the local, state, federal rules and regulations as well as continually improving the vision for this program
• I perform a wide range of duties including but not limited to supervising and directing overall operation of the National USDA Meal Program, monthly meal planning, daily cash reconciliation, creating and maintaining daily USDA meal production and HACCP records, managing and implementing daily food and supply ordering, working with school administration, managing student volunteers, performing monthly kitchen inventory, food and safety record keeping, large quantity food preparation, working closely with kindergarten to high school age children, and parents.

• I supervised/ managed all aspects of the restaurant including hiring, training, and coaching staff members on customer service skills, food and beverage knowledge and health and safety standards
• I created a cross-training program to ensure that all staff members were able to perform confidently and effectively in all of the positions within the restaurant
• I Analyzed economic conditions, business trends, and potential markets for effectively administering local marketing
• Implemented a revised inventory system that was focused on storage conditions and ordering techniques to decrease losses incurred by food waste
• Created quarterly Profit and Loss reports, quarterly financial projections, and created and managed employee schedules.