Summary
Work History
Education
Skills
Timeline
Generic

Joe Deibler

Vancouver,WA

Summary

Experienced in coordinating nutrition care with healthcare teams and adept at supervising staff. Consistently ensured smooth operation of dietary services while managing costs and enhancing menu offerings. Strong background in food safety and excellent communication skills. Able to effectively address routine and complex issues with an adaptable approach.

Work History

DIETARY MANAGER

Secora Health Services
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Visited with residents to inquire about satisfaction, quality, and personal preferences.
  • Purchased food supplies for department according to budget limitations.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

DIETARY MANAGER

Sapphire Healthcare
  • Provide patients and residents of assisted living facilities with nutritionally beneficial and cost-effective meals
  • Providing nutritional options for individuals and groups with diet concerns through nutritional analysis delegating staff schedules, inspecting kitchens
  • Managed team of dietary staff, ensured compliance with dietary restrictions and regulations
  • Oversaw menu planning and coordinated with nutritional staff for dietary needs of residents
  • Implemented cost control measures, reducing food waste and maintaining budget targets
  • Kitchen Design and configuration
  • Trained new hires on safety procedures & food handling protocols to maintain compliance
  • Implemented inventory control systems resulting in 10% reduction in food costs

KITCHEN MANAGER

Steak Your Claim
  • Managed kitchen staff of 15 in high-volume restaurant, ensuring efficient operations
  • Focus on quality and efficiency, update and resolve events
  • Create orders, activate shipments, build and assign loads
  • Schedule appointments, track and trace shipments, reject and cancel orders
  • Monitor task boards and assigned email accounts to respond to customer and carrier requests

ASSOCIATE OPERATIONS COORDINATOR

C.H. Robinson
  • Collaborated with cross-functional teams to ensure seamless execution of operational tasks

CHEF DE PARTI

Royal Oaks Country Club
  • Successfully managed a busy station, ensuring timely and high-quality food preparation
  • Collaborated with team members to create new menu items and specials

SOUS CHEF

The Arlington Club
  • Trained and coached junior staff on proper techniques and procedures
  • Trained and supervised kitchen staff, ensuring consistent quality and efficient operations

EXECUTIVE SOUS CHEF

Tusk - The Submarine Group
  • Created and executed seasonal menus, incorporating innovative dishes and specials
  • Managed inventory, ordering, and menu cost analysis to optimize profit margins
  • Collaborated with executive chef on menu development, kitchen organization, and food safety standards

LEAD LINE COOK

Ava Genes
  • Led a team of 20+ kitchen staff in high-volume restaurant
  • Planned menus, managed inventory, and maintained food quality standards
  • Trained and mentored junior chefs in culinary techniques and best practices
  • Developed creative dishes and specials to enhance menu offerings and guest experience
  • Supervised kitchen staff in high-volume restaurant, ensuring efficient operations
  • Created and implemented new menu items, enhancing customer satisfaction
  • Managed inventory and ordering to maintain food costs and reduce waste

Education

ASSOCIATES DEGREE - Menu planning, Food safety, Supervision, Dietary restrictions, Culinary skills, Inventory control, Staff training, Nutrition education, Team Leadership, Process Improvment

Culinary Institute

Skills

  • Food safety
  • Department management
  • Meal development
  • Dietary restrictions
  • Culinary skills
  • Inventory control
  • Staff training
  • Nutrition education
  • Process Improvement
  • Workflow optimization
  • Diet restriction determination
  • Purchasing and procurement

Timeline

DIETARY MANAGER

Sapphire Healthcare

KITCHEN MANAGER

Steak Your Claim

ASSOCIATE OPERATIONS COORDINATOR

C.H. Robinson

CHEF DE PARTI

Royal Oaks Country Club

SOUS CHEF

The Arlington Club

EXECUTIVE SOUS CHEF

Tusk - The Submarine Group

LEAD LINE COOK

Ava Genes

DIETARY MANAGER

Secora Health Services

ASSOCIATES DEGREE - Menu planning, Food safety, Supervision, Dietary restrictions, Culinary skills, Inventory control, Staff training, Nutrition education, Team Leadership, Process Improvment

Culinary Institute

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Joe Deibler