Jennifer Moreland

Abrazo Central Campus

Phoenix

1997.12 - Current

Monitored production to check safety, standardized production and appropriate portioning.
Consulted with dietitians to plan menus appropriate for patient needs.
Visited with residents to inquire about satisfaction, quality and personal preferences.
Interviewed, hired and trained dietary personnel to provide optimal service.
Purchased food supplies for department according to budget limitations.
Motivated staff to perform at peak efficiency and quality.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
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.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Verified prepared food met standards for quality and quantity before serving to customers.
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.

Summary