Aja Smith

- Support the GM/DM in order to maintain systems and procedures for the ordering,
receiving, storing, preparing and serving of food related products, as well as menu
planning and development using company approved systems and policies.
- Support the food nutrition program to maintain all budgetary guidelines established by Whitsons.
- Support the new business by being fully immersed during the opening of any new accounts.
-Motivate, train, and manage Team Members.
-Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with company policies.

-Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local health department inspection.
-Works with the team to develop budgets and operational financial forecasts and is able to explain variances.

-Recruits, hires, develops and retains team using Company required systems, procedures and policies.

- Implement new products and services which support sales growth and client retention.

• Ensures that State Regulations are applied to Menus and nutritionals are met according to NSLP guidelines.
• Manage Labor, and direct cost controls including purchasing, inventory, productivity and payroll.
• Maintaining daily Inventory, responsible for completion of all employee NSLP, Safety, and Driver Training. conducts employee educational training to ensure employees are able to properly perform their work duties.
• Manage relationships with school clients to ensure budget and financials are set and achieved. Knowledge and implementation of annual State Administrative Review ensuring that all paperwork, menus and contracts are according to guidelines.
• Demonstrate excellent customer service using Lintons CORE values.
• (Healthcare Division)- Duties include assistance with menu development for Staff Eatery Area, the prep and preparing of dietary meals to be delivered to individuals including mechanicals, purees, and chopps according to dietary ingredients and recipes guidelines. Adhering to HAACP policy and procedures.

• Preparation of the kitchen for everyday operation for all meals and catering, supervising and maintaining staff during service hours.
• Responsible for completion of all menu and recipe, and that all meals are prepared according to company policy and procedure and state guidelines.
• Log keeping of all temperature, sanitation, and safety performance meetings. Ensure that all Health Dept. regulations were met.