Kim Rodina
Appleton,WI
Summary
Dynamic Dietary Supervisor with proven expertise at Thedacare The Heritage, enhancing resident satisfaction through innovative menu planning and effective team collaboration. Skilled in nutritional analysis and food safety compliance, I successfully implemented cost control strategies, optimizing kitchen operations and fostering a culture of continuous improvement within the dietary department.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Dietary Supervisor
Thedacare The Heritage/Peabody Manor
10.2021 - Current
- Directed staff in dietary operations to ensure strict observance of nutritional protocols.
- Analyzed dietary needs and developed menu plans to ensure inclusivity and satisfaction for all guests.
- Conducted regular inspections of food preparation activities to guarantee compliance with safety and quality regulations.
- Guided team members in mastering food handling techniques to promote safety and compliance within the kitchen environment.
Dietary Manager/Chef
Gabriel Villa
06.2017 - 10.2021
- Supervised dietary team to ensure compliance with health regulations and safety standards.
- Developed and implemented meal plans aligned with nutritional guidelines for diverse resident needs.
- Managed inventory control, optimizing food procurement processes and reducing waste.
- Conducted staff training on dietary protocols, enhancing team performance and service quality.
- Collaborated with healthcare professionals to assess resident dietary requirements and preferences.
- Evaluated menu effectiveness through resident feedback, leading to improved satisfaction scores.
- Implemented cost-saving strategies while maintaining high-quality meal offerings for residents.
- Led initiatives to streamline kitchen operations, increasing efficiency in meal preparation and delivery processes.
- Purchased food supplies for department according to budget limitations.
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
- Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
- Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
- Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
- Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
- Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
- Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
- Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
- Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
- Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
- Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
- Monitored production to check safety, standardized production and appropriate portioning.
- Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
- Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
- Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
- Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
- Participated in continuing education opportunities to stay current with industry trends and best practices.
- Spearheaded initiatives to improve resident satisfaction scores through listening sessions and subsequent adjustments to meal offerings based on feedback received.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Trained junior chefs on cooking techniques and menu item presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- 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.
Baker/Cake Decorator
Festival Food
09.2013 - 06.2018
- Prepared a variety of baked goods, ensuring adherence to quality standards and recipes.
- Operated ovens and mixers efficiently, maintaining optimal baking conditions and equipment cleanliness.
- Monitored inventory levels, assisting in stock management and ingredient ordering processes.
- Collaborated with team members to meet production deadlines while maintaining product quality.
- Implemented new techniques for decorating pastries, enhancing presentation appeal for customers.
- Trained new staff on baking procedures and safety protocols, fostering a productive work environment.
- Developed seasonal product offerings based on customer feedback and market trends, boosting sales potential.
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
Asst. Manager
Express Convenience Center
2008 - 2014
- Analyzed and improved operational procedures to enhance efficiency and decrease turnaround duration.
- Provided mentorship to junior staff, focusing on skill enhancement and fostering teamwork.
- Facilitated targeted training sessions focused on boosting service quality and advancing employee performance outcomes.
- Interpreted data trends to support informed strategic decisions regarding inventory management and effective resource allocation.
Education
High School Diploma - General Studies
Appleton West
Appleton, WITeam Building - Gender Studies
Fox Valley Technical College
Appleton, WISkills
- Attention to detail
Certification
Safe serve
I took a class in menu writing
Timeline
Dietary Supervisor
Thedacare The Heritage/Peabody Manor
10.2021 - Current
Dietary Manager/Chef
Gabriel Villa
06.2017 - 10.2021
Baker/Cake Decorator
Festival Food
09.2013 - 06.2018
Team Building - Gender Studies
Fox Valley Technical College
Asst. Manager
Express Convenience Center
2008 - 2014
High School Diploma - General Studies
Appleton West