Summary
Overview
Work History
Education
Skills
Timeline
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Kellie Harshman

DIXON,IL

Summary

Hardworking Dietary Manager knowledgeable about running high-quality department for [Type] facilities. Adept at ordering food, planning menus and training team members. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs. Conversational skills in [Language]. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

10
10
years of professional experience

Work History

Account Manager

HEALTHCARE SERVICES GROUP
06.2014 - Current
  • Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
  • Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
  • Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
  • Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
  • Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
  • Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
  • Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
  • Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
  • Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
  • Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
  • Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
  • Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
  • Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
  • Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
  • Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
  • Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
  • Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
  • Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
  • Purchased food supplies for department according to budget limitations.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Visited with residents to inquire about satisfaction, quality and personal preferences.
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Education

GED -

DIXON HIGH SCHOOL
Dixon, IL
06.1997

Skills

  • Customer Service
  • Account Management
  • Vendor Relations
  • Schedule Management
  • Converting leads
  • Client Relationship Management
  • Team Training
  • Documentation And Reporting
  • Customer Relationships
  • Staff Management

Timeline

Account Manager

HEALTHCARE SERVICES GROUP
06.2014 - Current

GED -

DIXON HIGH SCHOOL

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Kellie Harshman