Kelly Anne Richardson

Food and Nutrition Manager

Cecil County Public Schools

11.2003 - 06.2021

Optimized food production processes, streamlining operations while maintaining quality standards.
Collaborated with dietitians to create balanced meals suitable for patients with specific health conditions.
Developed nutritious meal plans for diverse clientele, adhering to dietary restrictions and preferences.
Led a team of kitchen staff to achieve efficient workflow and maintain high standards of cleanliness.
Handled customer complaints professionally, resolving issues promptly to ensure continued satisfaction.
Established strong relationships with vendors, negotiating favorable terms for bulk purchases and securing reliable supply channels.
Managed food inventory efficiently, reducing waste and maintaining optimal stock levels.
Increased overall efficiency through effective scheduling and allocation of tasks among kitchen staff members.
Implemented cost-saving measures in the procurement process, resulting in reduced expenses without sacrificing quality.
Improved food quality by implementing strict quality control measures and regular inspections.
Enhanced customer satisfaction by ensuring timely meal preparation and delivery.
Maintained a safe working environment by enforcing strict adherence to workplace safety guidelines.
Assisted in menu planning, incorporating seasonal ingredients for maximum freshness and taste appeal.
Maintained food at proper operating temperatures, trained team in food safety and documented required temperatures.
Contributed to long-term strategic planning initiatives aimed at enhancing the overall success of the foodservice operation.
Monitored food storage techniques to preserve freshness, prevent contamination, and adhere to industry best practices.
Conducted employee training sessions for improved food safety practices and compliance with regulations.
Completed food and physical safety audits to verify health and well-being of staff members and patrons.
Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all dishes served.
Established and monitored staff schedules, made assignment sheets and monitored menus.
Assisted on tray line and prepared trays according to prescribed diets and patron requests.
Evaluated employee performance regularly, providing constructive feedback for ongoing improvement efforts.
Ensured compliance with all applicable local, state, and federal regulations governing food service establishments within the facility's jurisdiction.
Educated clients about long-term health benefits of balanced diets and exercise programs.
Assessed clients' nutritional and health statuses to prescribe appropriate eating and exercise plans.
Created and prepared visual aids, manuals and other materials used in teaching.
Provided in-depth information on nutritional care to maximize health.
Developed and prepared low-fat, low-cholesterol and chemical-free meals.
Monitored calorie count for individual patients in accordance with specific nutritional needs as specified by physicians.
Managed multiple nutritional educational groups to increase client nutrition knowledge.
Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
Planned, directed, and monitored clinical functions of dietetic staff.
Planned nutritious meal options for individuals with various health needs and conditions.
Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
Provided medical nutrition therapy to individuals and groups with chronic illnesses.
Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
Liaised with healthcare professionals in creating nutrition-related treatment plans.