Taylor Srednicki

• Administered medications accurately and safely, reducing medication errors and adverse reactions.
• Enhanced patient satisfaction through effective communication, empathy, and timely response to their needs.
• Collaborated with interdisciplinary teams for comprehensive patient care plans, resulting in better health outcomes.
• Administered medications via oral, IV, and intramuscular injections and monitored responses.
• Collaborated with physicians to quickly assess patients and deliver appropriate treatment while managing rapidly changing conditions.
• Educated patients, families and caregivers on diagnosis and prognosis, treatment options, disease process, and management and lifestyle options.
• Improved patient outcomes by providing high-quality nursing care and implementing evidence-based practices.
• Educated patients on disease management and self-care techniques, promoting lifestyle changes for improved health.
• Managed complex cases of critically ill patients, ensuring optimal treatment plans were executed effectively.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Excelled in effective and positive communications with staff
• Developed strong cost control measures to ensure desired results.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Trained new recruits on each position on the line, staff development and productivity

• Operated ten burner sauté station, while orchestrating the timing and quality of each dish
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Created nightly special and designed rotating seasonal menus
• Effectively control costs through economical utilization
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

of personnel, materials, and equipment