ARLENE UNDERHILL
Batavia,NY
Summary
Director of dining Services
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
20
20
years of professional experience
Work History
Director of dining and nutritional services
Episcopal Church Home
04.2008 - 12.2018
- Company Overview: 173 bed Long term care facility: Responsible for the development and management of dining and nutritional services for ESLC, including all aspects of resident dining, cafeteria services, catering and vending
- Serve as a member and leader of the leadership team
- Serve as co –chair of the wellness committee Manage all aspects of clinical Nutrition per ESLC standards
- Knowledgeable of NYSDOH regulations regarding dining and nutritional services
- Responsible for the development and management of dining and nutritional services for ESLC, including all aspects of resident dining, cafeteria services, catering and vending
- Serve as a member and leader of the leadership team
- Serve as co –chair of the wellness committee
- Manage all aspects of clinical Nutrition per ESLC standards
- Knowledgeable of NYSDOH regulations regarding dining and nutritional services
- 173 bed Long term care facility: Responsible for the development and management of dining and nutritional services for ESLC, including all aspects of resident dining, cafeteria services, catering and vending
- Serve as a member and leader of the leadership team
- Serve as co –chair of the wellness committee Manage all aspects of clinical Nutrition per ESLC standards
- Knowledgeable of NYSDOH regulations regarding dining and nutritional services
Dietetic Technician/Manager of Clinical Nutrition and Food Services
Highland Living Center
04.2003 - 04.2008
- Company Overview: 122 bed Long term care facility: Interview residents, meal preferences, Calorie Counts, Annual and quarterly assessments
- Work along side team members to develop care plans
- Interview residents, meal preferences, Calorie Counts, Annual and quarterly assessments
- Work along side team members to develop care plans
- Also work along side Director of food service to develop Nutritious and healthful menus
- The planning of all work assignments, staff scheduling, food prep, ordering, and helped to maintain Costs
- Assisted with new hires, terminations, evaluations, train and orientations
- Participated in clinical and family meetings that have a direct impact on resident’s progress
- Updated Policy and procedure
- I also am part of the skin team and Participate in extra activities involving not only residents but staff as well
- 122 bed Long term care facility: Interview residents, meal preferences, Calorie Counts, Annual and quarterly assessments
- Work along side team members to develop care plans
Dietetic Technician
Wesley Community
08.2001 - 04.2003
- Company Overview: 95 bed long-term care: Interviewed new residents, meal preferences, calorie counts, annual and quarterly assessments, (computer generated MDS'S care plans, menus)
- 95 bed long-term care: Interviewed new residents, meal preferences, calorie counts, annual and quarterly assessments, (computer generated MDS'S care plans, menus)
Dietetic Technician
Livingston County Nursing Home
12.2000 - 08.2001
- Company Overview: 185 bed unit with rehab
- Interviewed new residents, meal preferences, and calorie counts, annual and quarterly assessments
- MDS'S and maintaining adequate nutrition for residents
- 185 bed unit with rehab
- Interviewed new residents, meal preferences, and calorie counts, annual and quarterly assessments
- MDS'S and maintaining adequate nutrition for residents
Dietetic Technician
Strong Memorial Hospital
06.2000 - 12.2000
- Meal preferences, screens, calorie counts, checking tray line and assisted residents to choose meals with palm pilot
Dietetic Technician
Meals on Wheels, Visiting Nurse Service
05.1999 - 09.1999
- Through the summer between semesters
- Went to homes to assess health status and eligibility to receive meals
Education
A.A.S. Degree - Dietetic Technology and Food Science
05.2000
1980’s I was in the Nursing program at GCC for 1 year did not Finish.
Skills
- Windows 7,10
- Current CBORD (Meal tracker, Geri-Menu)
- Electronic medical records Optimus emar, etar
- My unity MDS 30
- Employee Training and Development
- Team Building and Leadership
- Sanitation Standards
- Food Safety Compliance
- Staff Management
- Culinary expertise
- Menu development
- Fine dining experience
- Nutrition knowledge
- Marketing and Promotions
- Allergy awareness
- Cost Control
- Wine pairing knowledge
- Special dietary requirements
- Menu pricing strategy
- Food presentation
- Meal Planning
- Employee Scheduling
- Waste Reduction
- Health Inspections
- Special diets
- Customer Service
- Problem-Solving
- Time Management
- Reliable and Responsible
- Attention to Detail
- Problem-solving abilities
- Multitasking
- Collaboration and Teamwork
- Multitasking Abilities
- Reliability
- Excellent Communication
- Critical Thinking
- Customer Satisfaction
- Organizational Skills
- Team Collaboration
- Team Leadership
- Active Listening
- Adaptability and Flexibility
- Effective Communication
- Money Handling
- Decision-Making
- Cash Handling
- Food Preparation
- Safe Food Handling
- Relationship Building
- Calm and Pleasant Demeanor
- Operational Efficiency
- Scheduling Staff
- Employee Supervision
- Delegating Assignments and Tasks
Contact - Phone
(585) 297-0825
Timeline
Director of dining and nutritional services - Episcopal Church Home
04.2008 - 12.2018
Dietetic Technician/Manager of Clinical Nutrition and Food Services - Highland Living Center
04.2003 - 04.2008
Dietetic Technician - Wesley Community
08.2001 - 04.2003
Dietetic Technician - Livingston County Nursing Home
12.2000 - 08.2001
Dietetic Technician - Strong Memorial Hospital
06.2000 - 12.2000
Dietetic Technician - Meals on Wheels, Visiting Nurse Service
05.1999 - 09.1999
Genesee Community College - A.A.S. Degree, Dietetic Technology and Food Science
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