Redwood Empire

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Color_Redwood_Empire_web.jpgBoard Members:
President - Jane Rozga
President-Elect - Christian Holbrook
Secretary - Carolyn Glanton
Treasurer - Cody Cruz
West Region Director - Mike Wright
Past-President - Jeff Gross
Director - Jason Roberts
Director - Adam Hill
Director - Alex Daddow

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  • Part Time Admin Assistant Opportunity

    RECSI is looking for a new part time Administrative Assistant! The position pays $400/month. Estimated 15 hours per month. If interested please email or let a Board Member know! A summary of the position is below. 

    Monthly Dinner Meeting Tasks (September through June)
    • Email meeting announcements and reminders to members
    • Build Brown Paper Tickets event
    • Create Dinner Program Flyer
    • Confirm menu with restaurant if plated
    • Take dinner RSVP's
    • Confirm RSVP counts with restaurant
    • Register attendees at door
    • Make bank deposit and report credit card transactions and reconciliation to Treasurer
    • Manage name badge box
    • Scan business cards received into "potential new member" database

    Monthly Tasks not related to dinner meetings include, but are not limited to:
    • Maintain email account
    • Email announcements and reminders to members
    • Assist with special events such as seminars and annual expo
    • Update Chapter Website (in coordination with Communications Chair)
    • Edit/post photos (in coordination with Communications Chair)
    • Bark Newsletter (in coordination with Communications Chair)
    Yearly Projects (September through August)
    • Annual Ballot Mailing
    • Assist with Institute Award Submissions
    • Assist with Chapter Awards
    • Attend Annual Retreat
  • New Dinner Meeting Pricing!

    Starting with the Nov 1st meeting, everyone who RSVP’s for the dinner meeting by noon on the day before will qualify for Early Bird Pricing – still only $35 for the all-you-can eat dinner buffet.

    Those who cannot commit in advance are still very welcome to attend, but dinner will be $40. We hope that most members take advantage of the early bird pricing so that we can give the chef a more accurate advance head count for our dinners

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