Kathleen Lewis Pettijohn

• Managed scheduling and coordination of club meetings and events.
• Maintained accurate records of club memberships and financial transactions.
• Assisted in developing communication materials for club promotions.
• Streamlined administrative processes to enhance efficiency in daily operations.
• Monthly keep attendance, take minutes, update roster as needed, forward all meeting notes to officers, and maintain the files/flash drive
• Yearly send in the yearly Gaming Commission form with cruise in dates, update the list of new officers, write/forward the Yearly Sponsor Request and Thank You letters then update the sponsor drive on the RK flash, and check in with Road Knights that haven't paid their yearly dues coordinating with the treasure,

*Coordinate communication between Habitat for Humanity in Evansville and Lutheran Church of Our Redeemer including builds, , fundraising goals, events, dedications of Lutheran home build, and coordinate Pack the Pantry for each home.

*Attend Lutherans for Habitat meetings

*As a voting member required to attend all meetings, vote on all past and future issues.

* Once a year review and approve yearly operating budget for both the IATT Project which is a program to end youth homelessness in Vanderburgh County and the Pettijohn House a housing resource developed to reduce numbers of homeless youth in Vanderburgh County

*Approve grants applications

*Attend and help on all fundraisers

*Communicate to outside sources about our mission by speaking to the public, government officials, and organizations

*Reaching out and bringing in donations

*Attend all family stock holder meting when called to discuss business

• Led development and implementation of comprehensive nutrition programs for diverse student populations.
• Collaborated with educational staff to integrate nutritional education into curriculum and school activities.
• Oversaw procurement processes, ensuring compliance with health regulations and budgetary constraints.
• Mentored kitchen staff in best practices for food safety, preparation, and service efficiency.
• Evaluated program effectiveness through feedback collection and analysis to drive continuous improvement.
• Established partnerships with local farms to source fresh, sustainable ingredients for meal programs.
• Conducted training workshops on dietary needs and menu planning for various age groups and health conditions.
• Advocated for policy changes to enhance nutrition standards within the school system and community initiatives.
• Boosted customer satisfaction levels by conducting regular quality control assessments and promptly addressing concerns.