Stacey Vone

Experience

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  Sam's Club

  Mar 2004 - Oct 2010

  Safety Coordinator/Retail Associate

   As Safety Coordinator, led over 150 associates through over 400 and then over 500 days of business operations without incident, infraction, injury or accident, the only Safety Coordinator to lead the club through two consecutive records. Monitored safety operations and implemented training and compliance programs. Board Member of Corporate Safety. Baked pies, breads, cookies, cakes and muffins in compliance to health and safety standards and Sam’s Club guidelines. Assisted in production planning and forecasting for daily breads and sweets; meeting or exceeding store production goals. Named Best Practice Associate in 2004. Trained new associates on bakery operations and packaging standards.  Received incoming merchandise and stocked temperature-sensitive items.  Determined product positioning and visual merchandising against store standards and merchant agreements. Show less

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  Blockbuster

  Mar 2011 - Apr 2013

  Store Assistant Manager

   Managed personnel and store operations during assigned shift. Maximized sales opportunities through direct product sales and individualized customer interaction.  Actively problem solved and mentored personnel, ensuring established standards of conduct were maintained. Prepared bank deposits and daily reports.

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  Grand Rapids Public Schools

  Jan 2012 - Apr 2012

  Food & Nutrition Services Intern

   Worked under Nutrition Services Director; Paul Baumgartner. Cross-trained with professionals in every department of the center, including kettle cook, batch cook, warehouse manager, delivery truck driver, and school kitchen staff, to gain a better understanding of the inner workings and quality operations of the Nutritional Center. Collaborated with students from Blandford Nature School to create a balanced lunch menu concept: the “Sugarbush Salad,” a concoction of maple syrup glazed chicken chunks on a bed of greens that provided the appropriate nutritional values. Modified recipe to serve 18,000 students. Item was served as a lunch option in 63 Grand Rapids public schools. Created a Standard Operating Procedure (SOP) to include a Best Practice Employee Module covering all training and functions needed for optimal job performance and safety. Later expanded to BPE models for each company position. Show less

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  Jenison Public Schools

  Apr 2013 - Nov 2020

   Assist Director in day-to-day management of 22 food service sites in the Jenison and Hudsonville School Districts. Contribute to program direction and vision. Act primary contact and advocate for customers and employees. Oversee recruiting, screening, orientation, training and staffing of all food service operations. Help with professional growth, goal setting and annual evaluations. Review and process bi-weekly payroll for Department. Work with parents and students regarding food allergies and special dietary requirements. Process free and reduced meal applications, and act as the liaison between food service staff, students and parents on all related issues. Assist with all quality control standards. Ensure compliance with federal, state and Health Department regulations.  Participate in cost analysis, new product development, and monthly reimbursement claims processing. Coordinate commodity program working in close cooperation with the Kitchen Manager. Maintain accurate inventories of both government commodities and purchased foods. Provide technology support., as needed. Respond to daily emergency situations, staffing issues related to absenteeism, and conflict management/resolution. Edit and publish a monthly employee newsletter. Maintain and update new staff training programs, as needed. Show less  Managed the production and delivery of food services to all 22 kitchens in the Jenison and Hudsonville school districts.  Ensured distribution of high-quality breakfasts and lunches, prepared and served in an environment of cleanliness, efficiency, friendliness and cooperation. Trained staff, assigned duties and supervised all preparation/service activities. Enforced policies, procedures, and methods of the National School Lunch Program, Michigan Department of Public Health, and USDA Child Nutrition Program. Strictly adhered to food safety, sanitation and food preparation standards. Produced creative menu ideas, developed new recipes for testing and nutritional analysis, ordered/controlled inventories, and managed costs against budget requirements and historical data. Evaluated menu combinations and recipes and offered solutions for revisions and improvements to the Food Service Director. Received and inspected food and supply deliveries to ensure quality, quantity, pricing and accuracy of orders. Monitored and maintained food and supply storage procedures to ensure items were kept in a secure and sanitary manner and products were routinely rotated on a first in, first out basis. Applied a detailed understanding of equipment functions and proper use according to manufacturer and department guidelines. Reported malfunctions. Reviewed all kitchen inspection reports and followed corrective action plans. Show less

  • Assistant Director of Food Services

    May 2016 - Nov 2020

  • Production Manager

    Apr 2013 - May 2016