Daniel Jojola
Sacramento,CA
Summary
Dietary professional with robust history in managing nutritional programs and ensuring regulatory compliance. Known for delivering high-quality dietary services and fostering team collaboration. Reliable and adaptable, skilled in creating tailored dietary plans and enhancing operational procedures.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Certified Dietary Manager
Spy Glass Health Care
Sacramento, CA
04.2024 - Current
- Developed and implemented nutrition care plans for residents to enhance dietary compliance.
- Oversaw daily operations of dietary department, ensuring adherence to health regulations and quality standards.
- Trained and mentored staff on food safety protocols and nutritional guidelines for optimal resident care.
- Coordinated menu planning in collaboration with healthcare team to meet diverse dietary needs.
- Evaluated resident feedback to improve meal satisfaction and adjusted menus accordingly.
- Managed inventory control systems, ensuring adequate supply levels while minimizing waste.
- Conducted regular audits of dietary practices, implementing corrective actions to uphold compliance standards.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
CDM, CFPP
Creekside Healthcare Center
Stockton, CA
05.2023 - 03.2024
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Strengthened controls to minimize waste and reduce costs.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Hired, trained and directed a 10 person team back of the house (cooks, dietary aides, etc)person team of dining services professionals.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- PCC knowledge
- Maintained good rapport with clients and family members
- Assisted clients in making additional healthy option that co- exist with their diet
- Certified Dietary Manager
Certified Dietary Manager
Oakridge Healthcare Center
Roseville, CA
12.2021 - 05.2023
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Strengthened controls to minimize waste and reduce costs.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Hired, trained and directed a 10 person team back of the house and front of the house (servers, cooks, dishwashers, etc)person team of dining services professionals.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- MDS knowledge and PCC knowledge
- Maintained good rapport with clients and family members
- Assisted clients in making additional healthy option that co- exist with their diet
Dining Service Director
OakWood Village
Auburn, CA
07.2021 - 11.2021
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Strengthened controls to minimize waste and reduce costs.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Hired, trained and directed a 10 person team back of the house and front of the house (servers, cooks, dishwashers, etc)person team of dining services professionals.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Executive Chef
Brookdale Senior Living
Sacramento, CA
01.2019 - 07.2021
- Washed, peeled and cut various fruits and vegetables to prepare for serving.
- Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices.
- Uphold optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Trained and assisted new kitchen staff members.
- Prepared cooking supplies, ingredients and workstations when opening and closing the kitchen.
- Cleaned and organized kitchen areas.
- Practiced proper safety and sanitation standards.
- Ran the kitchen keeping up with pear, coupa, ordering, inventory, training, and maintain safety and standard procedures in compliance with osha guidelines.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
Sous Chef
El Dorado Estates
Sacramento, CA
02.2018 - 01.2019
- Maintained well-organized mise en place to keep work efficient and consistent.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Acted as head chef when required to maintain continuity of service and quality.
- Disciplined and dedicated to meeting high-quality standards.
Cook Srg Senior
Resource Group
Sacramento, CA
11.2016 - 01.2018
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations when opening and closing the kitchen.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Verified proper portion sizes and consistently attained high food quality standards.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.
Nurse
Home Supportive Services
Sacramento, CA
02.2015 - 11.2015
- Accurately recorded all interactions in medical charts, documenting accidents and interventions applied.
- Recognized and understood specific stages of dying process, providing comfort-based care during vulnerable times.
- Utilized portable diagnostic assessment equipment.
- Recorded vital signs, monitored changes and communicated to physicians immediately.
- Helped patients achieve higher standards of living through effective ADL coaching and assistance.
Cook
Florez Bar And Grill
Sacramento, CA
09.2011 - 05.2012
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations when opening and closing the kitchen.
- Transitioned between breakfast and dinner service by restocking the line accordingly.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Ordered and received products and supplies to stock kitchen areas.
- Cdm
Education
Associate - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Sacramento, CASkills
- Acute care
- Windows
- Cooking
- Home Care
- SSH
- MDS
- Restaurant management
- Managing teams as a chef - Largest team managed as a chef (11-30 team members)
- Restaurant Experience
- Food Safety
- Supervising Experience
- Culinary Experience
- Care plans
- Working in the culinary industry
- Labor Cost Analysis
- Technical support
- Cash register
- Time management
- Front of House Management Anticipating Problems
- Back of House Management Monitoring Food Preparation Labor and Recruitment and Hiring Overhead Cost Estimation Database Interface Inventory Management and Query Software Portion Control Training and Onboarding Scheduling Staff Problem Solving
- Organizational skills
- Kitchen Management Experience
- Resident's rights
- Marketing
- Manufacturing
- Food Production
- Kitchen experience
- Customer service
- Catering
- Management
- Budgeting
- Communication skills
- Dietary department experience
- Baking
- Nutrition
- Microsoft Office
- Food Handling
- Computer skills
- Food service
- Culinary industry experience (6-10 years)
- Food preparation
- Leadership
- Meal preparation
- Dietary modifications
- Allergen awareness
- Therapeutic diets
- Food presentation
- Sanitation protocols
- Menu planning abilities
- Employee recruitment
- Staff monitoring
- Cost control
- Special diets
- Department oversight
- Nutrition expertise
- Nutritional needs assessments
- Diet restriction determination
- Teamwork and collaboration
- Teamwork
- Meal development
- Problem-solving
- Attention to detail
- Problem-solving abilities
- Reliability
- Excellent communication
- Critical thinking
- Customer satisfaction
- Decision-making
- Safe food handling
- Scheduling staff
- Operational efficiency
- Monitoring food preparation
- Health and safety regulations
Certification
- ServSafe
- Certified Dietary Manager
- ServSafe. certified dietary manager. Culinary Arts Certification
- Food Safety Certification
- CPR Certification
- Food Handler Certification
- Driver's License
Timeline
Certified Dietary Manager
Spy Glass Health Care
04.2024 - Current
CDM, CFPP
Creekside Healthcare Center
05.2023 - 03.2024
Certified Dietary Manager
Oakridge Healthcare Center
12.2021 - 05.2023
Dining Service Director
OakWood Village
07.2021 - 11.2021
Executive Chef
Brookdale Senior Living
01.2019 - 07.2021
Sous Chef
El Dorado Estates
02.2018 - 01.2019
Cook Srg Senior
Resource Group
11.2016 - 01.2018
Nurse
Home Supportive Services
02.2015 - 11.2015
Cook
Florez Bar And Grill
09.2011 - 05.2012
Associate - Culinary Arts
Le Cordon Bleu College of Culinary Arts