JENNIFER JENNINGS
HOWEY IN THE HILLS,FL
Summary
Passionate professional CDM and Chef dedicated to improving dietary habits and long-term health for people of all ages. Motivated Director of Dining Services offering over 24 years in the food service industry, 16 years in healthcare and menu development. Focused on high standards to meet regulations, budgets, nutritional needs and best practices. Superior communication and leadership skills. Dependable management experience and willingness to take on responsibility to meet deadlines. Enthusiastic team player and mentoring leader with strong work ethic.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Director of Dining Services
UHS
12.2023 - Current
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Collaborated with marketing team to develop promotional strategies that attracted new customers and increased revenue.
- Organized special event dinners that created a unique dining atmosphere for patrons.
- Oversaw successful catering events, ensuring seamless execution and client satisfaction.
- Developed tailored dietary offerings for guests with specific needs or restrictions.
- Fostered a positive work environment by cultivating strong teamwork amongst all departments.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
Director of Nutritional Services
AgeWell Solvere Living
06.2023 - Current
- Worked as a consultant Director of Nutritional Services at a sister community in Daytona for three months
- Awaiting my community to complete building and permitting to open
- In process of opening now just passed ACHA
Director of Dining Services
Bedrock Care
04.2022 - 06.2023
- Assisted patients' clients with meal plan development, addressing individualized dietary requirements
- Developed nutrition plans addressing individual patient diabetes and food allergies
- Assessed nutrition needs to determine best intervention and care
- Monitored food intake and evaluated nutritional status to identify areas of concern and respond promptly
- Evaluated and revised menus to incorporate variety and meet evolving needs and preferences
- Developed nutrition-related policies and procedures to facilitate compliance with regulatory standards
- Assisted with developing and implementing budget and resource allocation plans to promote cost-effectiveness and efficiency
- Maintained food and sanitation standards to prevent food-borne illness and promote health
- Assessed calories, sodium, sugar, and other nutrition data to oversee patients' diets
- Monitored food safety and sanitation standards in food service areas
- Provided one-on-one nutritional counseling to patients and families
Director of Dining Services
LCS
09.2017 - 04.2022
- Monitored food production and corrected issues in preparation, portioning or other areas
- Strengthened controls to minimize waste and reduce costs
- Led daily staff meetings to implement policies and update team members on meal plans
- Maintained exceptional standards of safety and sanitation in all areas
- Hired, trained and directed 60+ -person team of dining services professionals
- Developed unique events and special promotions to drive sales
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Motivated staff to perform at peak efficiency and quality
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Achieved Deficiency free surveys for 5 years until my exit
Director of Dining Services
Avante Group Inc.
06.2010 - 09.2017
- Interviewed, hired and trained dietary personnel to provide optimal service
- Monitored production to check safety, standardized production and appropriate portioning
- Visited with residents to inquire about satisfaction, quality and personal preferences
- Coordinated with catering staff to deliver food services for special events and functions
- Motivated staff to perform at peak efficiency and quality
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Purchased food and cultivated strong vendor relationships
- Verified prepared food met standards for quality and quantity before serving to customers
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Planned, directed and monitored clinical functions of the dietary department
- Maintained automated systems for menu management and data
- Led educational presentations on topics of nutrition and wellness
Executive Sous Chef
The Mission Inn Hotel & Spa
02.2005 - 07.2010
- Company Overview: Howey in the Hills
- Managed a team of 18 back of house staff at a high-end resort
- Acted as head chef when required to maintain continuity of service and quality
- Collaborated with staff members to create meals for large banquets
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Maintained up-to-date knowledge of current culinary trends and techniques
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
- Planned promotional menu additions based on seasonal pricing and product availability
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Assisted with menu development and planning
- Worked closely with front-of-house staff to facilitate excellent customer service
- Developed new recipes and flavor combinations to enhance customer dining experience
- Set up and broke down kitchen for service
- Howey in the Hills
Sous Chef
Emmetts
01.2003 - 02.2005
- Supervised a kitchen of 10 back of house staff
- Ensured proper event set-up, food preparation, kitchen clean-up and proper shut down
- Verified portion control and consistently attained high food quality standards
- Practiced safe food handling procedures at all times
- Recommended menu items to Chef for new dish development, holidays, special events, and promotions
- Maintaining high standards of customer service during high volume, fast paced, operations
- Responsible for dessert production and plate presentation
- Supported all kitchen operations when Chef was not present
Line Cook
ROSEN
01.2002 - 01.2003
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Grilled meats and seafood to customer specifications
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Plated and presented all dishes to match established restaurant standards
- Prepared and cooked full course meals based on restaurant recipes and specifications
- Followed health, safety and sanitation guidelines while preparing and serving food
- Kept kitchen clean and organized by performing daily maintenance tasks
- Produced adequate amounts of mise en place to make meal preparation easier
- Garnish, display work and presentation for events
Line Cook
Emerils Restaurant Orlando
01.1999 - 01.2002
- Opening team -first women to work on the hotline
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Plated and presented all dishes to match established restaurant standards
- Prepared and cooked full course meals based on restaurant recipes and specifications
- Kept kitchen clean and organized by performing daily maintenance tasks
- Followed health, safety and sanitation guidelines while preparing and serving food
- Interacted with guests to obtain feedback on product quality and service levels
Education
Certified Dietary Manager - Clinical Nutrition/Nutritionist
University of Florida
01.2012
Culinary Arts - Culinary Arts/Chef Training
The Art Institutes
01.1999
Skills
- Menu Development
- Food and Beverage Operations
- Healthcare Management
- Leadership
- Food Service Sanitation
- Fine Dining
- Budget Management
Certification
Certified Dietary Manager, Certified Food Protection Professional (CDM-CFPP), Association of Nutrition & Foodservice Professionals (ANFP), 245545
Honorsandawards
- Chili Cook Off First Place, Lake County, 01/01/21
- Taste of Lake, Lake County, 03/01/20
- Excellence, Crandall Corporate Dietitians, 09/01/18, First Director in 25 years to lead the team to a deficiency free survey.
Timeline
Director of Dining Services
UHS
12.2023 - Current
Director of Nutritional Services
AgeWell Solvere Living
06.2023 - Current
Director of Dining Services
Bedrock Care
04.2022 - 06.2023
Director of Dining Services
LCS
09.2017 - 04.2022
Director of Dining Services
Avante Group Inc.
06.2010 - 09.2017
Executive Sous Chef
The Mission Inn Hotel & Spa
02.2005 - 07.2010
Sous Chef
Emmetts
01.2003 - 02.2005
Line Cook
ROSEN
01.2002 - 01.2003
Line Cook
Emerils Restaurant Orlando
01.1999 - 01.2002
Certified Dietary Manager - Clinical Nutrition/Nutritionist
University of Florida
Culinary Arts - Culinary Arts/Chef Training
The Art Institutes
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