Rhonda Loveall

• Overseen all duties of the food service for facility. Inventory, schedules, payroll, and made sure all policies and procedures were followed. Completed all orders and daily checks as needed. Overseen kitchen crew.

• Focus on changing lives for the better in West-Central (Yell, Logan, and Pope counties) Arkansas. Conduct home visits to assess family living conditions and needs. Use evidence-based programs to assist in goal setting. Facilitate family meetings to teach nonviolent parenting and interaction skills. Apply knowledge of child development principles to educate parents on childcare that suits each family’s needs and develop Individual Education Plans for at-risk students. Handle caseload of ten families, including crisis management.
• Designed outreach campaign to recruit clients, as original pilot-program team member. First employee to enroll maximum number of participants.
• Steered teen moms to finish high school and earn their GEDs. Supported families in ending drug use, alcoholism, and smoking and improving nutrition.
• Connected families to charities and government agencies to provide help in emergency situations including loss of power, food insecurity, post-partum and child neglect, domestic violence, and health crises.

• Managed all aspects of feeding 25 to 100 people daily at substance abuse rehabilitation facility operated by Arkansas River Valley Action Council (ARVAC, Inc.). Designed menus of high-quality, nutritious meals. Implemented and maintained food safety and sanitation protocols to meet all regulatory food handling and preparation standards. Trained new hires and tested foods regularly to verify quality and temperature.

Obtained donations from local businesses.

• Planned and implemented curriculum for infants and toddlers. Performed daily observations and conducted behavior and developmental screens. Supported students from low-income families in development of self-esteem and self-confidence. Monitored classroom to verify safe and secure environment for young learners as they develop social, emotional, and physical skills. Served eight students.

• Managed food preparation, monitored supply levels, and reordered food stock and dry goods. Maintained kitchen cleanliness and sanitation to meet state guidelines through regularly scheduled cleaning of all surfaces and equipment. Inspected appliances and machinery for proper working condition. Trained staff.
• Provided breakfast, lunch, and snacks for 500 high school students.