mr II"I __ ~I --------- Employee Name: Aubreyann Veyveris Hire Date: 3/2/13 - - ~~- - - - - - - - - - - - - - - - - - - - - - - - Review Dale: 6/3/13 Current Position: Food Service Partner ------~:..::.:...:'-=--------- Department: Food andNutrition Business Un;it: Encinitas -------------------------- I Check,the appropriate box be!ow-to inc!lcate'tlie~mployees level of;job performance'and;com.RQtdri"!ls; (.<)j~i1:hapy , -.,-- ~applfcahl-G'posi.tlol);tnd.~e\st!eclflc competencies) '.';" ._,,~: _~ ~'7:.~J!}",~w~:~~,.~I - . , - - _ | - - ;~;>:~~>' ...-~.:......-- - ';' ...,.i-| ' _ - _ - l.. ..:~.,: - ' !i "- ( " QUALITY 1. Problem SolvinCi and Making Improvements Prioritizes most important and uruent matters. Completed the Orientation for: DNEO [ 8 :1 Department DPosition or J ob- Willingly engages inthe problem solving process arn accepts responsit;iiii~ coming up with a solution, whether involved in creatng the problem or not.__ --' 2. Comoliance and Organization .-. Successfully completes required orientation and competencies (i.e., NE5--- Patient Care Provider, if applicable, Department andPosition). Demonstrates compliance with Scripps policies andprocedures. Meets Safety and Infection Control Standards ~~~~~~~~~~~~~~~~=~~- - - - - - - - - - - - - - - - - ' - - - - - - - - ' on' - - - - - - - OF, - - - - - - - - =~- - ~ 1--=-3.:-.. -=-W.:.:o::.:r.:.:k-",-,=plla:.::c-=-e..::ln:.:.:t:.::e.=.:glri:,J .tvc..:a::.:n.:.:d-,-A:...:.::.cc~o:..;u~n.:.:t=ab=-:ic.:li~ty,----:-_-:-- ..__ ~ 0 0 I 1- __ -=---.:I.:.:s.::a~pp:2.:lro::.:a::..c.::h::.:a.::b.:.:.le::::,,,;fa.:..i-=-r:::J a:..;n::.:d:::n:.::o:::nL-i..::lu,,-,dc::...:glm:.:.e:.:n:.:ta:;:I..:.. =:.L' - - - - .- . - - - - - - - ~I Manages conflicts respectfully and effectively. .______ _ 1--_~_~VV.:.:i~lIic.:n~qll~va:.:c~ce~,p~tt~sLi(o=-:b~re:.:s~p(O~ns=-:i~bi~lit~ie=-:s~.--------------_. _ Consistentlv comoletes work on time. , - L -=--__ ~~- =- : . : : ~"L. . : : y~~' ~~' ~~~~~~' - - - - . L___ _
RESPECT 4. Communicating with Others
Remains calm and professional indealinq with chaenqinq situations.
--
Able to accept and apply constructive feedback fron others.
Provides respectful and constructive feedba~k to ohers._______ .
5. Working with Others - - _. _Engages others readilv. Is friendly, courteous and oolite.
Introduces self and others appropriately.
Is sensitive to the needs of others. Offers help whenneeded.
6. Creating a Favorable Impression
Presents a positive image to the public, both inappearance and conduc
Maintains a clean and neat work area.
.. o o ..-.---- - ~;=;;-------,D~----.=D.---- .-._---------="-----------'="--------~=--- ._._----------------------- _._---------------------- -.--- -------------------1 -.----- ---'~'="___ _____"D""'__ __ ____"'D""________1 t. EFFICIENCY 7. Dependability -
Reports to work on time ready to perform the job.
Keeps others informed of whereabouts when away romthe assiqned v
Follows through on commitments.
8. Resource Utilization
Demonstrates productivity by providing efficient andaccurate service.
.crk area .._._--- J OB DUTIES 9. J ob Duties
Successfully demonstrates ability to perform duties a, specified injob
description. --- [ 8 :1 0 0 -- _. I8 l 0 0 ----- List 3Qualities/Strengths that this employee possesses: 1. Quick learner __ 2- 1~aIFiPlayer 3. Good work ethic List 3 opportunities for improvement for this employee (Goals orAction Plan): 1. Learnmore positions 2. Try theother sideof thefenceprogram 3. Learnabout diet education Comments: Aubreyann, staff and management are very happy with your '!\fork in the kitchen. The staff know they can depend on you! My signatu", betow indicates that my supervisor has discussed this\,:":~. :',u :e evaluat~:; W u me. O.IA. VbMi ( )jJJ4, - \- - ~/ ' ~:~- ..-=;,I----l--~~~---- REI' : 6111!~ 3 f! I' ax( ' / "0 ( ) /'|l|'IN. d'c''h . y''' /'