Alicia Parks

• Increased client satisfaction by building strong relationships and addressing their needs promptly.
• Purchased food supplies for department according to budget limitations.
• Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
• Oversaw food preparation and monitored safety protocols.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Purchased food supplies for department according to budget limitations.
• Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
• Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
• Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
• Oversaw food preparation and monitored safety protocols.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Maintained strict adherence to industry regulations regarding food safety, hygiene, and sanitation practices, leading to consistently high inspection scores.
• Enhanced staff performance with thorough training on proper food handling, sanitation, and safety procedures.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met standards for quality and quantity before serving to customers.
• I covered open shifts as they were need to keep seamless operations.

Prepare food according to recipes. Ensure meals meet USDA requirements, served timely and within budget. Served about 350 students breakfast and lunch daily.