Overview
By volunteering and working in the fields of social services and human resources I learned the value of working within resource restraints, implementing programs to meet aggressive deadlines, and how to focus energy where it can make the greatest impact. In my positions I built strong working relationships, partnered with colleagues to improve processes, delivered quality services to internal and external clients, and facilitated training programs covering topics from interview skills for managers to correct cooking temperatures for food service workers.
Hint: Click the name of the organization in green below to learn more by visiting its website.
Hint: Click the name of the organization in green below to learn more by visiting its website.
Work History
Tony's marketApril 2013 - February 2014
HR Assistant Support the employees of Denver’s premier specialty meat and foods chain. Assist with payroll processing and benefits administration. Improving and implementing multi-faceted training program. Training includes topics such as new employee orientation, food safety, and managing effectively. |
Accuvant Inc.Feb. 2011 - April 2013
HR Administrator Supported a fast-growing company by coordinating background checks, offer letters, onboarding, and training. Received “ACE – Accuvant Commitment to Excellence” award for 2012 achievements. Coordinated weekly yoga classes as part of overall workplace wellness program. |
MWH GlobalSept. 2009 - Feb. 2011
HR Representative Dedicated representative for the U.S. and Canadian Engineering Technical Services group with an employee population of 2,200. First point of contact for employee questions via HR hotline and shared email box. Implemented quality assurance processes and procedural efficiencies to meet the demands of high volume. |
Volunteer Experience
Dialysis Treatment centerOct. 2013 - Jan. 2014
Under supervision of a Registered Dietitian create fluid intake records and observe fluid counseling. Produce handouts and bulletin boards to educate patients on how dietary choices impact their health. Click here for more details about my experiences. |
Denver Metro PartnersJune 2011 - Dec. 2011
Mentored a 13-year old girl weekly to inspire a positive outlook on her future and support her educational and personal goals. Planned activities to broaden her experience and develop new skills. |
Maier/ Watkins Psychology LabJan. 2007 - Aug. 2007
Volunteer lab aide for studies on the role of glial cells in initiating and maintaining chronic pain. Prepared animals and equipment for injections and stereotactic surgery. Used sterile techniques when harvesting animal brain and spinal cord tissue. |
Safe Shelter of St. VrainOct. 2005 - Dec. 2006
Co-facilitated a children’s therapy group for victims of domestic violence. Completed crisis intervention training. |
Other Professional Involvement
Craig Hospital
January 2014
Shadowed Registered Dietitian caring for patients with Spinal Cord and Traumatic Brain Injuries for four hours. Observed RD reviewing patient chart updates, discussing challenges to eating with physicians, and calculating rate of enteral feedings, and determining if bolus tube feedings were needed for patients transitioning from enteral to oral diets. Discussed challenges in determining body composition and ideal weight for non-ambulatory and limited ambulatory patients. |
Eating Recovery CenterJanuary 2014
Conducted an informational interview with the Nutrition Manager of the In-Patient and Residential Facilities. Received a guided tour of the facility and learned about level of patient care and compassionate team approach from the Professional Relations Coordinator. |
Cherry Creek School DistrictDecember 2013
Volunteered as nutrition educator once as part of before school program at Pine Ridge Elementary School. As a group, asked kids what their favorite foods were and suggested healthier alternatives. For example, one boy said cinnamon rolls, so I suggested toast with butter and cinnamon sugar. I facilitated a "quiz" game to educate a group of 8 students about macro- and micronutrients. We made healthy snacks including ants on a log using sun butter, trail mix, and soy nuts, |