Vonda Chaffin

• Oversaw kitchen operations, ensuring compliance with health and safety regulations.
• Developed and implemented menus catering to dietary needs of residents.
• Trained and mentored kitchen staff on food preparation techniques and safety protocols.
• Managed inventory levels, reducing waste through efficient stock rotation practices.

Calculated prices of ingredients to monitor food costs and control expenses.

• Maintained displays with products to market new items and create awareness.
• Attended cash registers during busy periods to maintain top-tier service levels.
• Calculated sales prices and total purchases, and processed cash or credit transactions.
• Helped customers find desired items and sizes by closely supporting each person throughout the buying process.
• Minimized loss by watching for and recognizing security risks and active theft.
• Quickly connected with each customer to offer assistance and promote products.
• Located out-of-stock items for customers with other store locations or by directly contacting vendors.
• Completed opening and closing duties, including counting money, balancing cash drawers, and making deposits.

• Assisted children in maintaining proper hygiene.
• Supervised children at play and monitored activities for safety.
• Helped school-age children with homework and prepared activities during summer hours.
• Cooked meals and prepared and snacks.
• Engaged children with fun crafts such as painting and drawing to expand creative abilities.
• Helped preschool-aged students to get ready for kindergarten through storytelling and games.
• Grew client base through referrals by satisfied parents.
• Documented the daily activities, attendance and other information for every child to update facility records and parent review.
• Observed children to determine signs of developmental or emotional issues and advised parents.

• Scheduled appointments for patients in computer system.
• Maintained patient charts, including generating chart numbers, filing, and pulling charts.
• Collected payments from patients and reconciled daily cash reports.
• Registered patients to confirm identifying information changes in computer system and on patient's chart.
• Submitted claims to insurance companies for payment.
• Verified insurance prior to appointment to flag chart to discuss discrepancies with patients.
• Conducted reminder calls to confirm time and date of patient appointments.
• Assisted patients in completing required paperwork, including insurance information and financial arrangements.
• Placed calls to inform patients of changes to appointment times and other unforeseen alterations.
• Scheduled appointments for patients and billed patients for no-shows.
• Safeguarded confidentiality of patient information by consistently following patient protection standards.
• Explained fees and patient financial responsibility, and informed patients of existing balance due.
• Prepared for next day's patients by pulling charts and making confirmation calls.
• Sent out invoices to collect payments on aged accounts and followed up before referring to collections.

• Managed inventory to keep enough product on-hand and implemented strategies to move nearly expired items.
• Supervised cooking, serving, and packaging deli items, as well as deli counter takeout activities.
• Operated and maintained food preparation machines and equipment.
• Engaged dissatisfied customers using tactful approaches and made best efforts to resolve problems related to sales, products, and store operations.
• Managed daily operations in deli and supervised staff to improve sales performance.
• Received goods from suppliers, rotated products, and maintained safe storage practices to avoid spoilage.
• Labeled products correctly with prices and use or sell-by dates.
• Scheduled department staff strategically to maintain proper coverage based on business volume.
• Coached team members in customer service, food preparation, and sales techniques.
• Kept operations in line with local and state health codes.
• Kept food costs in line by minimizing waste and controlling dish portions.
• Estimated ingredients and supplies needed to keep optimal inventory levels.
• Directed safe preparation and delivery of meals in fast-paced environment.