JONATHAN BRUBAKER

• Oversee Clinical and Kitchen operations for upscale Skilled nursing and assisted living facility of The Sarasota Bay Club
• Developed select menus and room service operations to better cater to specific dietary needs of clientele.

· Coordinated with facility director and vendors to ensure sufficient supplies of PPE and disposable food service supplies to comply with state and federal mandates during the Covid-19 pandemic. To date, the department has experienced no shortage of necessary equipment or supplies.

· The department received deficiency-free ratings from all state and federal surveys and health department Covid-19 inspections during tenure.

· Created a select menu program to better meet the dietary needs and preferences of both short-term and long-term residents.

· Communicating with residents’/patients’ family members to ensure meeting their dietary needs or food preferences thus resulted in a high customer satisfaction rate with the food service department.

· Oversee Clinical and Kitchen operations of a 74-bed skilled nursing facility.

· Worked well with the director in implementing COVID-19 safety protocols and necessary adjustments to optimize residents’ and dietary department’s safety in line with CDC guidelines thus resulting in zero positive Covid-19 cases in the food service department to date.

· Coordinated with facility director and vendors to ensure sufficient supplies of PPE and disposable food service supplies to comply with state and federal mandates during the Covid-19 pandemic. To date, the department has experienced no shortage of necessary equipment or supplies.

· The department received a deficiency-free rating from all state and federal surveys and health department Covid-19 inspections during tenure.

· Created a select menu program to better meet the dietary needs and preferences of both short-term and long-term residents.

· Communicating with residents/patients’ family members to ensure meeting their dietary needs or food preferences thus resulted in a high customer satisfaction rate with the food service department.

· Revitalized a poorly performing food service department.

· Implemented extensive training and team-building exercises to improve department operations and staff performance and cooperation.

· The department received deficiency-free ratings from all state and federal surveys during my tenure.

· Implemented a culinary training program to improve food quality and employee cooking skills.

Department has received a significant increase in resident satisfaction ratings of food quality and service. In addition, has experienced an overall 90% decline in food service grievances filed by residents and family members

· Corporate director for food service operations for 30 skilled care communities in Florida and Ohio.

· Work directly with the Corporate Food and Nutrition Services Director to create policies and procedures for Food and Nutrition Services Department.

· Assist with the development and implementation of corporate menus in communities. Training managers to meet standards and provide quality control to their facilities.

· Provide oversight of facility food service operations to ensure budgetary and state/federal regulatory compliance.

· Assist facilities undergoing regulatory surveys to assist staff and help facilitate positive outcomes.

· Facilitate relationships with Food and Nutrition Services vendors to ensure maximizing GPO cost benefits and utilizing vendor corporate resources to assist with food service staff training and education.

· Regional director for food service operations in 14 independent and assisted living communities in Florida and Texas.

· Oversee the transition of newly acquired assisted living communities into the company portfolio. Bringing food service operations up to meet company standards and ensuring compliance with state and federal regulations.

· Assist with the development and implementation of corporate menus in communities. Training chefs and staff to meet standards and providing quality control to communities.

Serve as dining and hospitality consultant to regional leaders and community directors; problem-solving and implementing action plans in my communities to achieve the company’s vision

· Independent consultant primarily responsible for developing corporate menus, and recipes, and building food service order guides into the Optima Solutions tray card system.

· Oversee development of corporate seasonal menus for client Signature Healthcare. Creates corresponding recipes and food service order guides for 144 facilities in 11 states. Provides training and consultation to individual facilities with menu system needs.

Facilitated the transition of Compass Pointe Healthcare and its 35 facilities

• Primarily responsible for developing corporate menus, and recipes, and building food service order guides into the Optima Solutions tray card system
• Oversee development of corporate seasonal menus for client Signature Healthcare
• Creates corresponding recipes and food service order guides for 144 facilities in 11 states
• Provides training and consultation to individual facilities with menu system needs
• Facilitated the transition of Compass Pointe Healthcare and its 35 facilities into the Optima Solutions tray card system
• Coordinated with client dietitians in the changeover of corporate menus, uploading of recipes, and creation of corporate order guide
• Provided facility support during and after completion
• Assisted client Prestige Healthcare and their 32 facilities in Michigan and Ohio with the installation of a tray card system
• Oversaw the uploading of existing facility resident tray cards into the Optima System in addition to menus, recipes, and order guides
• Provide support to facilities, especially regional-specific recipe creation
• Provided onsite support to over 20 client facilities in Florida, including survey readiness and enhancements to dining service
• Provided remote consulting services for the company on a PRN basis.

• Created and implemented an innovative dining program specifically tailored to patients suffering from Alzheimer’s and dementia
• Consistently exceeded expected budget goals while maintaining a resident/family satisfaction rating of 95% or greater
• The department consistently received deficiency-free ratings from all state and federal surveys during tenure
• Created a culinary team that participated in culinary competitions and events with area restaurants.

• Assisted with the negotiation and implemented dietary contracts for all Alabama State Mental Hospitals
• Provided all necessary staffing, equipment, and vendor supply needs
• Executed the seamless transition within the 6 hours allotted for the transition of all 8 hospital facilities, feeding 1000+ patients, from initial takeover to feeding the first meal
• Assisted with the transition of HMR Healthcare’s’ 22 facilities when purchased by Covenant Dove
• Training staff to the standards of the new company’s fine dining program
• This was instrumental in keeping the existing contract and Covenant Dove’s decision to award HCSG the contract for all of their facilities
• Managed dietary accounts for 6 state veteran’s homes, covering 3 states and 1000+ residents
• Improved resident quality and satisfaction while bringing facility budgets into line
• Led numerous VIP functions involving government and military dignitaries
• Managed dietary accounts for Laurel Baye Healthcare
• Took over the account after 3 facilities had received immediate jeopardy citations during a state survey
• Collaborated with management and staff, provided training, and implemented solutions that resulted in deficiencies being cleared and no further deficiencies during my tenure.

• Independent sub-contractor consulting dietary departments in various skilled care/assisted living facilities
• Responsibilities include Oversight and recommendations for improvements to food service operations, facilitating proper survey compliance, cost control and budget compliance, in-service training, assisting and maintaining dietary charting and care plans, and improving the food quality, cooking techniques, and overall customer service.

• Responsible for food service operation in a 160+ resident retirement community that includes independent, assisted, and skilled care
• Responsibilities included: maintaining dietary charting, MDS data, and tray card entries for a skilled care unit, creating and maintaining a 5-week cycle menu, overseeing and maintaining an $800k annual budget, managing a staff of 20+ employees including training and scheduling, handling all food ordering and equipment procurement, ensured DHEC compliance, and coordinated all catered and special events throughout the facility.

• Responsible for food and beverage operations in an independent living retirement community
• Responsibilities included: directing breakfast, lunch, and dinner production and service for 140+ residents, supervising and training a staff of 30, overseeing and maintaining a $900k annual budget, ordering food and equipment procurement, creating weekly menus, ensuring DHEC compliance, and coordinating all special events.

Chef de Partie; Garde Manger; responsible for preparation and service of hot and cold entrees, appetizers, salads, and hors d’oeurves’ in a classical French, 5-star, Relais & Chateaux restaurant. Assistant Pastry Chef, responsible for preparation and service of desserts, sorbets, and ice creams. Prepared breads, pastries, and petits fours for daily service.

• Responsible for assisting in the preparation and service of breakfast, lunch, and dinner in a 300-bed, 4-star hotel.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Prepped daily menu items to quickly deliver upon request.
• Planned and directed high-volume food preparation in fast-paced environment.

• Responsible for the operation and maintenance of armored vehicles
• Responsible for training and operations of a 4-man tank crew.