Anna Cox

CDM

HealthCareServicesGroup

Omaha, NE

06.2023 - Current

Implemented new methods for improving efficiency of kitchen operations.
Supervised kitchen staff in the preparation of meals according to established recipes and safety guidelines.
Monitored food production to ensure quality control standards were met.
Evaluated performance of kitchen staff members and provided feedback.
Inspected facilities regularly to ensure cleanliness and conformance with regulations.
Maintained accurate records of meal service operations, including inventory levels, cost analysis and budgeting.
Resolved customer complaints related to food quality or presentation promptly and professionally.
Conducted training sessions for new hires in proper food handling techniques.
Collaborated with other departments to provide a comprehensive approach to patient care.
Prepared reports on patient satisfaction surveys related to food services.
Organized special events such as banquets or catering services.
Ordered supplies necessary for daily food service operations.
Ensured compliance with local, state and federal regulations regarding sanitation, health and safety standards.
Analyzed financial data related to costs associated with menu planning.
Performed administrative duties such as scheduling shifts, creating work schedules, tracking time off requests.
Assessed patient nutrition needs and developed individualized dietary plans.
Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
Evaluated food production to check whether food was being made, portioned and handled correctly.
Coordinated food inventory and maintained costs within budget guidelines.
Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
Trained, disciplined and motivated staff to give all residents and guests top-notch service.
Worked in close collaboration with team members to ensure customers received high-quality service.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Promoted safe working conditions by monitoring safety procedures and equipment.
Coached staff on strategies to enhance performance and improve customer relations.
Oversaw food preparation, production and presentation according to quality standards.
Resolved problems or concerns to satisfaction of involved parties.

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