Denise Manos

Directed dietary personnel in conducting nutrition assessments and implementing dietary interventions for correctional facility health care programs. Led outpatient dietary consultations at California Institution for Women and coordinated telemedicine consultations for other correctional institutions. Developed and enforced standards for food service operations while conducting audits of medical kitchens to ensure safety and quality compliance. Collaborated with institutional facilities to formulate corrective action plans addressing deficiencies identified by CDPH. Organized and delivered in-service training programs for food service and correctional staff. Served as a liaison between regional executive teams, institutional leadership, and dietary services departments. Aligned dietary services with regional and statewide goals and initiatives. Leveraged dashboards and operational tools to enhance the central treatment center and psychiatric inpatient program.

Directed daily operations of the presentation area in the central kitchen, ensuring efficient trayline and meal service delivery. Led quality improvement initiatives by identifying challenges and implementing effective solutions to meet departmental objectives. Acted as a key resource for program management and medical staff, enhancing patient care through expert consultation. Oversaw the accuracy of diet orders and therapeutic meals, ensuring compliance with clinical standards. Managed patient meal tickets and menu adherence using the Computrition food service program. Developed and delivered training programs for staff, fostering a culture of continuous improvement. Maintained up-to-date nutrition services policies and procedures, ensuring compliance with regulatory standards. Evaluated staffing requirements and led recruitment efforts to build a high-performing team. Managed the post and bid process, addressing performance issues and recognizing achievements. Cultivated strong communication and collaboration among nutrition services staff and program management. Ensured compliance with BU 15 contracts and effectively managed procurement of foodservice equipment and supplies.

Achieved optimal nutritional outcomes for forensic, LPS, and skilled nursing patients through the development and implementation of tailored care plans. Enhanced interdisciplinary collaboration by effectively assessing and documenting residents' nutritional needs. Improved clinical support by advising on special dietary requirements and managing dietary prescriptions. Streamlined the input process for diet orders and special services, ensuring accuracy for patient units. Contributed to treatment team conferences, fostering a cohesive approach to patient care. Updated nutritional data in WARMSS, maintaining current and accurate records. Strengthened dietary staff capabilities through targeted training and in-service programs.

Developed and implemented nutritional care plans for forensic, LPS, and skilled nursing patients at MSH. Collaborated with interdisciplinary teams to gather information on residents' nutritional histories and assess their needs. Documented and recorded nutritional assessments and provided guidance to clinical personnel on special dietary requirements.

Led collaboration with administration and compliance departments as a nutrition and food services expert to navigate complex clinical nutrition and foodservice management challenges impacting patient care. Oversaw the implementation of clinical nutrition theories and medical nutrition therapy in conjunction with foodservice systems management to effectively address priority issues in patient care. Supervised nutrition services operations, including food production and dining services, to maintain adherence to Title 22 and Title 42 regulations and accreditation standards.

Directed presentation services and led revisions to policy procedure manuals. Championed compliance with regulatory standards for Title 22, CMS, The Joint Commission, and CDPH. Supervised completion of HACCP records and quarterly performance improvement reports. Led training initiatives and ensured accountability of personnel. Assessed staffing requirements and facilitated training and annual performance evaluations. Prepared documentation for adverse actions and managed timekeeping for FMLA, limited duty, and leave status. Audited clinical nutrition assessments and engaged in mall groups and WRP participation. Guided menu and recipe development and special meal services. Leveraged Computrition for effective patient information management. Conducted weekly meetings with production and presentation supervision. Monitored and intervened as necessary to uphold nutrition services compliance with safety, security, infection control, emergency response, and a non-hostile work environment. Executed nutrition care audits for clinical nutrition assessments and inter-rater reliability processes for enhancement plans. Managed meal delivery systems for Aladdin Temp-Rite rethermalization for trayline and dining room services. Oversaw repair and maintenance of Aladdin retherm meal carts and docking stations in dining rooms.