Elizabeth Davis
FORNEY
Summary
Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs. Conversational skills in [Language]. Hardworking Dietary Manager knowledgeable about running high-quality department for [Type] facilities. Adept at ordering food, planning menus and training team members. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. [Title] certified. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Astute supervisor dedicated to comprehensive leadership for cutting costs and maximizing quality. Great multitasker with training in [Type] management and extensive experience in food service. Committed to enhancing customer experiences while cutting overall costs. Results-oriented dietary professional with excellent leadership and planning abilities. Familiar with working with dietitian staff to set appropriate menus and building strong relationships with residents. Offering [Number] years' experience in the field.
Overview
14
14
years of professional experience
Work History
Dietary Supervisor
KAUFMAN HEALTH CARE CENTER
2021.06 - Current
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Directed food preparation and cooking activities to meet health and safety standards.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Served consistent portions following recipes and control standards.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Dietary Supervisor
Brookdale SUMMER RIDGE
2018.03 - 2021.06
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Served consistent portions following recipes and control standards.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food inventory and supplies to prevent waste.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Set and oversaw weekly and special event menu plans.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Supervised food presentation and plating to enhance visual appeal.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Planned and executed promotions and special events in close collaboration with management.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Dietary Supervisor
Sunflower Park Healthcare Center
2010.02 - 2019.05
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Directed food preparation and cooking activities to meet health and safety standards.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Served consistent portions following recipes and control standards.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Set and oversaw weekly and special event menu plans.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Supervised food presentation and plating to enhance visual appeal.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Planned and executed promotions and special events in close collaboration with management.
Education
DIETARY MANAGER - DIETARY MANAGER
Auburn University
Auburn, AL03.2001
Skills
- Delegating Assignments and Tasks
- Active Listening
- Inventory Cost
- Safe Work Practices
- Work Assignments
- Weekly Menu Preparation
- Inventory Management Software
- Storage Organization
- Task Delegation
- Waste Reduction
- Dietary Recommendations
- Dining Area Cleaning Supervision
- Meal Development
- Train Employees
- Serve Customers
- Cost Efficiency
- Hiring and Onboarding
- Food Production Management
- Menu Pricing and Writing
- Supply Ordering and Management
- Food Safety and Quality
- Department Oversight
- Proper Storage Procedures
- Food Inventories
- Care Plan Meetings
- Service Training
- Cooking Procedures
- Schedule Crew Members
- Monitoring Food Preparation
- Strategy Management
Timeline
Dietary Supervisor
KAUFMAN HEALTH CARE CENTER
2021.06 - Current
Dietary Supervisor
Brookdale SUMMER RIDGE
2018.03 - 2021.06
Dietary Supervisor
Sunflower Park Healthcare Center
2010.02 - 2019.05
DIETARY MANAGER - DIETARY MANAGER
Auburn University
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