Angelique Fagan
West Warwick,RI
Summary
Dynamic Dietary Supervisor with 20 plus years of experience with proven success at Cra Mar Meadows, enhancing patient satisfaction through tailored dietary plans and effective staff training. Expert in food safety compliance and menu planning, I foster collaboration and optimize workflows, achieving significant waste reduction while promoting healthy eating habits.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Dietary Supervisor
Cra Mar Meadows
Cranston, RI
07.2004 - 07.2025
- Supervised daily dietary operations, ensuring compliance with health and safety regulations.
- Coordinated meal preparation schedules, optimizing staff efficiency and workflow.
- Trained and mentored kitchen staff on dietary guidelines and food safety practices.
- Developed menus aligned with nutritional standards and resident preferences.
- Collaborated with healthcare professionals to address specific dietary needs of residents.
- Implemented process improvements that enhanced meal service delivery times.
- Managed supply orders, maintaining cost-effective inventory levels for kitchen operations.
- Improved patient satisfaction by developing and implementing dietary plans tailored to individual needs.
- Reduced food waste by implementing inventory control measures and optimizing food storage practices.
- Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
- Implemented menu rotation schedules that incorporated seasonal ingredients, providing variety while controlling costs.
- Ensured compliance with state and federal regulations by staying up-to-date on industry standards and conducting regular internal audits.
- Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
- Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
- Promoted healthy eating habits among patients through educational programs, workshops, and one-on-one consultations.
- Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food preparation, production, and plating for quality control.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Directed food preparation and cooking activities to meet health and safety standards.
- Created new recipes, outlined steps, and training staff on correct preparation.
Education
National Managers Food Safety Certification - Hospitality
Community College of Rhode Island
Warwick, RISkills
Food safety regulations
- Meal preparation
- Sanitation standards
- Food presentation
- Staff management
- Task delegation
- Healthcare regulations
- Allergen awareness
- Employee scheduling
- Therapeutic diets
- Recipe development
- Nutrition
- Menu planning
- Dietary guidelines
- Foodservice equipment
- Special diets expertise
- Collaboration and teamwork
- Sanitation protocols
- Recordkeeping skills
- Inventory management
- Food production management
- Workflow optimization
- Menu planning abilities
- Employee recruitment
- Delivery coordination
- Department management
- Staff monitoring
- Department oversight
- Nutrition expertise
- Diet restriction determination
- Hygiene standards
- Menu planning skills
- Food safety regulations
- Meal development
- Teamwork and collaboration
- Problem-solving
- Attention to detail
- Problem-solving abilities
- Time management
- Multitasking Abilities
- Reliability
- Excellent communication
- Critical thinking
- Organizational skills
- Team collaboration
- Team leadership
- Active listening
- Adaptability and flexibility
- Safety procedures
- Cooking techniques
- Hygiene practices
- Nutritional knowledge
- Conflict resolution
- Food safety compliance
- Kitchen equipment operation and maintenance
- Hiring and onboarding
- Quality control
- Staff training
- Food safety understanding
- Opening and closing procedures
- Food plating and presentation
- Work area inspection
Meal preparation
Sanitation standards
Food presentation
Staff management
Task delegation
Healthcare regulations
Employee scheduling
Allergen awareness
Waste reduction
Therapeutic diets
Recipe development
Nutrition
Menu planning
Dietary guidelines
Special diets expertise
Foodservice equipment
Collaboration and teamwork
Nutrition counseling
Sanitation protocols
Food production management
Workflow optimization
Menu planning abilities
Inventory management
Recordkeeping skills
Employee recruitment
Delivery coordination
Staff monitoring
Department management
Special diets
Department oversight
Nutrition expertise
Nutritional needs assessments
Hygiene standards
Menu planning skills
Diet restriction determination
Teamwork and collaboration
Problem-solving
Time management
Attention to detail
Problem-solving abilities
Multitasking ability
Excellent communication
Reliability
Organizational skills
Team leadership
Active listening
Adaptability and flexibility
Verbal and written communication
Food safety
Decision-making
Safety procedures
Hygiene practices
Safety training
Worker training
Cooking
Self motivation
Nutritional knowledge
Food safety compliance
Kitchen equipment operation and maintenance
Goal setting
Kitchen equipment operation
Food safety understanding
Opening and closing procedures
Food plating and presentation
Work area inspection
Certification
Certified by National Registry of food safety professional®
Currently certified until 2028
Certified since 2004.
Timeline
Dietary Supervisor
Cra Mar Meadows
07.2004 - 07.2025
National Managers Food Safety Certification - Hospitality
Community College of Rhode Island