April Surles

• Oversaw dietary operations to ensure compliance with health and safety regulations.
• Developed and implemented nutrition care plans tailored to resident needs.
• Managed inventory and procurement of food supplies, optimizing cost efficiency.
• Trained staff on dietary protocols and food safety standards to enhance service quality.
• Clinical Assessments, MDS
• Collaborated with healthcare team to monitor residents' dietary restrictions and preferences.
• Conducted regular audits of meal services to maintain high standards of quality and taste.
• Purchased food supplies for department according to budget limitations.
• Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
• Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
• Consulted with dietitians to plan menus appropriate for patient needs.
• 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.
• Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
• Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
• Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
• Monitored production to check safety, standardized production and appropriate portioning.
• Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
• Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
• Oversaw food preparation and monitored safety protocols.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Maintained score of 100 for 3years straight
• Deficiency Free Annual state survey 3years straight

Maintained best budget in company

Certified Dietary Manager

Serv Safe

• Relevant Coursework: Team Meets on Quality Control, Budget Control, Improvement , Morale
• Professional Development: Frequent Mandated Relias training course on procedures & regulations