LEE’S SUMMIT, Mo. (KCTV) – A Lee’s Summit school nutrition worker has received a national award for her dedication to her job and kindness to students.
The National Nonprofit School Nutrition Association announced Wednesday, May 15, that Sheena Boyd, production staff specialist at Cedar Creek Elementary School in Lee’s Summit, has been named Mountain Plains Region Employee of the Year.
SNA said the award recognizes the contributions of school nutrition staff who demonstrate dedication to both the meal program and students.
The group noted that Boyd is known for going above and beyond expectations, and he does so proactively. My students love it because when they’re at the Grab & Go breakfast station, she brings little things to their faces, calls them their names, and compliments them to start their day.
Boyd’s staff also said they appreciated her kindness and respect. When kindergarteners come to the cafeteria, her kindness and patience help them feel safe and valued.
According to SNA, the quality, appearance and presentation of the food is very important to Boyd. She uses speed scratch cooking and thinking outside the box to maintain a planned menu even when understaffed.
The group noted that Boyd is self-motivated and willing to step up to fill gaps during staffing challenges. She can even be seen cleaning and closing the kitchen in the manager’s absence, preparing end-of-day reports, and making bank deposits.
SNA reports that during the Christmas season, school elves will appear in different areas of the cafeteria each day (inside the milk cooler, hanging from a blender and covered in shredded cheese), and Boyd and the rest of the staff will be showing off the excitement with the students. He pointed out that he caused it.
“Sheena is trustworthy, dependable, and truly cares about the kitchen and her students,” said Chris D’Errico, president of the SNS School Nutrition Association. “She has a natural talent for making her children smile and feel happy.”
SNA noted that Mr. Boyd is SNA certified and regularly attends local and state meetings. I also frequently attend events about batch cooking, forecasting, and recipes to learn new ideas.
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