Charnise Joyner

Supported a 2,100-patient pre-kidney transplant program by scheduling 40–60+ appointments weekly, coordinating Epic documentation and templates, and resolving 50+ daily patient communications. Served as an Epic Super User, training staff and improving record-retrieval workflows using Care Everywhere.

Provided protocol-driven acute hemodialysis support while coordinating with nurses, providers, and interdisciplinary teams in high-acuity environments. Maintained accurate clinical documentation and educated patients on treatment expectations, self-care, diet considerations, and adherence.

Coordinated clinic operations including scheduling, front desk check-ins, phone inquiries, referrals, and insurance verification/authorization processes. Served as a certified trainer, onboarding staff on workflows and documentation practices while explaining dialysis processes to patients and families.

Led food and nutrition services for a 100-bed healthcare facility, overseeing daily production, compliance, staffing, inventory/procurement, and budget management. Trained dietary staff, optimized kitchen workflows and menu planning, and supported regulatory readiness through operational reporting and nutritional data review.

Assisted with large-scale meal production for approximately 800–1,000 people, planning and executing nutritionally balanced menus within budget constraints. Trained food service staff on safety protocols and preparation techniques to ensure adherence to dietary, sanitation, and operational standards.

Documented customer interactions and account updates in CRM systems while meeting quality assurance, compliance, and service performance expectations. Resolved billing concerns and payment/account inquiries professionally and accurately to support a customer-first experience.

Earned a Bachelor of Science in Food & Beverage Management with a minor in Risk Management.

Earned an Associate Degree in Culinary Arts.