Jeannie Sullivan
Saint Francis,MN
Summary
Dynamic Director of Dietary Services with a proven track record at Monarch HealthCare, enhancing patient satisfaction through customized dietary plans and rigorous food safety protocols. Skilled in stock management and fostering a collaborative team environment, I successfully streamlined operations, reducing costs while maintaining high-quality service delivery.
Overview
2019
2019
years of professional experience
1
1
Certification
Work History
Director of Dietary Services
Monarch HealthCare
- Improved clarity of employee evaluations through regular performance assessments and constructive feedback.
- Designed a comprehensive staff training program that enhanced efficiency and elevated food safety standards.
- Worked collaboratively with dieticians to meet specific dietary restrictions for optimal patient nutrition.
- Oversaw budget management to effectively reduce costs while maintaining high-quality service delivery.
- Recorded inventory management details, purchasing decisions, and expenses for informed operational choices.
- Customized menus to respect cultural and religious dietary needs, fostering inclusivity in dining options.
- Introduced new equipment and refined workflows to streamline kitchen operations, boosting staff productivity levels.
- Implemented strategic menu planning based on seasonal availability to minimize waste and enhance cost-efficiency.
Director of Dietary Services
VOA
- Promoted a positive work culture by fostering open communication among team members and recognizing outstanding employee achievements.
- Enhanced dining experience by maintaining a clean and aesthetically pleasing environment in the dining area.
- Improved patient satisfaction by implementing customized dietary plans tailored to individual needs.
- Coordinated special events catering services within the facility, exceeding client expectations while remaining within budget constraints.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Evaluated employee performance regularly, providing constructive feedback and opportunities for professional growth.
- Worked closely with dieticians to accommodate specific dietary restrictions, ensuring optimal nutrition for all patients.
- Managed budget and financial resources effectively to reduce departmental costs without compromising quality of service.
- Maintained detailed records of inventory management, purchasing decisions, and expense tracking for informed decisionmaking.
- Adapted menus to align with cultural and religious dietary requirements, creating an inclusive dining experience for all patients.
- Streamlined kitchen operations by introducing new equipment and efficient workflows, increasing productivity levels among staff members.
- Ensured adherence to stringent sanitary guidelines through thorough staff training on proper hygiene practices in food handling and preparation areas.
- Led efforts to improve food presentation techniques, enhancing the visual appeal of meals served to patients and guests alike.
- Conducted regular audits of food safety practices, maintaining compliance with relevant regulations and minimizing risk exposure.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- 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.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
Dietary Cook
VOA
Anoka, MN
11.2015 - 11.2018
- Improved clarity of employee evaluations through regular performance assessments and constructive feedback.
- Designed a comprehensive staff training program that enhanced efficiency and elevated food safety standards.
- Worked collaboratively with dieticians to meet specific dietary restrictions for optimal patient nutrition.
- Oversaw budget management to effectively reduce costs while maintaining high-quality service delivery.
- Recorded inventory management details, purchasing decisions, and expenses for informed operational choices.
- Customized menus to respect cultural and religious dietary needs, fostering inclusivity in dining options.
- Introduced new equipment and refined workflows to streamline kitchen operations, boosting staff productivity levels.
- Implemented strategic menu planning based on seasonal availability to minimize waste and enhance cost-efficiency.
Skills
- Culinary preparation
- Food safety protocols
- Sanitation compliance
- Healthcare regulatory knowledge
- Stock management
Certification
Serve safe certified
Timeline
Dietary Cook
VOA
11.2015 - 11.2018
Director of Dietary Services
Monarch HealthCare
Director of Dietary Services
VOA