KIM JOHNSON
Greeley,CO
Summary
Driven Culinary Nutritionist from Earthly Edibles Catering, I excel in nutrition counseling and team leadership, significantly enhancing client health through customized meal planning and nutrition program management. Leveraged culinary expertise and health education to develop innovative recipes, achieving notable customer satisfaction and dietary success. Innovative and experienced Nutritionist with [Number] years of expertise in conducting nutrition assessments and evaluating lifestyle factors. Research and gather information on clients' physical fitness, stress levels, medical diagnoses and medication usage. Offer effective specific diet and lifestyle changes appropriate for each individual to maximize transformations and positive outcomes. Caring [Job Title] with in-depth knowledge of standard human diets, food science principles, clinical therapeutic nutrition and food system management. Diligent professional offering [Number] years of experience in effectively creating client-specific diet plans and menus. Self-motivated and enthusiastic with expertise in understanding ailments related to deficiencies.
Overview
1
1
year of professional experience
Work History
Culinary Nutritionist
Earthly Edibles Catering
Greeley, CO
01.2023 - Current
- Educated clients on the importance of proper nutrition and provided guidance for making healthier food choices.
- Assessed the nutritional needs of special populations, such as pregnant women or older adults, and provided tailored recommendations for optimal health maintenance.
- Monitored client progress and adjusted nutrition plans as needed, ensuring optimal results and satisfaction.
- Conducted nutritional assessments and identified areas for improvement, resulting in better health outcomes for clients.
- Educated clients about long-term health benefits of balanced diets and exercise programs.
- Improved clients'' overall health by developing personalized nutrition plans tailored to their needs.
- Developed educational materials and conducted workshops promoting healthy eating habits and disease prevention through proper nutrition.
- Assessed clients' nutritional and health statuses to prescribe appropriate eating and exercise plans.
- Counseled clients on nutrition issues such as obesity, eating disorders, tube feeding management, failure to thrive and feeding dysfunction.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Associate of Applied Science - Dietetic And Food Service Management
TROCAIRE
Williamsville, NY05.2015
Skills
- Nutrition counseling
- Food counseling
- Supplement Recommendations
- Body composition analysis
- Cooking instruction
- Dietary habits evaluation
- Raw Food Diets
- Sports nutrition
- Dietary Analysis
- Diabetes Education
- Eating disorder treatment
- Vegetarian and vegan nutrition
- Group exercise
- Intermittent Fasting
- Functional Medicine
- Patient Assessment
- Heart-Healthy Diets
- Clinical Nutrition
- Community Nutrition
- Meal Planning
- Culinary expertise
- Health Education
- Menu development
- Diet modification
- Nutrition program management
- Nutrition needs assessment
Timeline
Culinary Nutritionist
Earthly Edibles Catering
01.2023 - Current
Associate of Applied Science - Dietetic And Food Service Management
TROCAIRE