Joddie Zale

Dietary Manager

03.2016 - Current

Purchased food supplies for department according to budget limitations.
Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
Consulted with dietitians to plan menus appropriate for patient needs.
Interviewed, hired and trained dietary personnel to provide optimal service.
Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
Visited with residents to inquire about satisfaction, quality, and personal preferences.
Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
Monitored production to check safety, standardized production and appropriate portioning.
Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
Oversaw food preparation and monitored safety protocols.
Spearheaded initiatives to improve resident satisfaction scores through listening sessions and subsequent adjustments to meal offerings based on feedback received.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Managed staff schedules and maintained adequate coverage for all shifts.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Implemented effective inventory control systems to reduce food spoilage and waste.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Purchased food and cultivated strong vendor relationships.
Motivated staff to perform at peak efficiency and quality.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Maximized quality assurance by completing frequent line checks.
Verified prepared food met standards for quality and quantity before serving to customers.
Coordinated with catering staff to deliver food services for special events and functions.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
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.
Developed unique events and special promotions to drive sales.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Summary

Overview

Work History

Dietary Manager

Education

High School Diploma -

Skills

Certification

Timeline

Dietary Manager

High School Diploma -

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