Kim Stille

Food Service

• Supervise kitchen/cafeteria staff in a 65 bed facility.
• Implement IDDSI guidelines for patients on dysphagia diets.
• Prepare menus and oversee preparation of meals in accordance with physician ordered therapeutic diets.
• Evaluate food service operations for quality assurance purposes, identifying area for improvement in efficiency and cost effectiveness.
• Follow sanitation, safety and hazardous material guidelines.
• Abide by food handling codes, in compliance with state and local governmental agencies: adhering to departmental policy and procedures in recipe production, raw food handling, left over food storage and temperature readings.
• Arrange catering events for staff, doctors, rehab groups.
• Establish a positive work environment by fostering open communication among team menbers and addressing any concerns promptly.

Clinical Nutrition

• Conduct initial nutrition assessments and follow-up assessments on all patients using the Nutrition Care Process for accurate diagnosis and effective treatment planning.
• Assess and diagnose malnutrition as appropriate.
• Collaborate with interdisciplinary healthcare teams to optimize patient care.
• Select, implement, and evaluate enteral nutrition regimens
• Complete nutrition consults with inpatients and outpatients.
• Plan and conduct training classes to educate employees and patients on diabetes.

• Resolved customer complaints professionally, resulting in increased customer satisfaction and loyalty.
• Oversaw store operations by counting cash drawers, completing payroll, opening/closing store and supervising staff.
• maintained and organized a tidy store for optimal presentation.

• Reduced food waste through careful inventory management and meal planning based on patient needs and preferences.
• Established a positive work environment by fostering open communication among team members and addressing any concerns promptly.
• Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
• Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
• Inspected kitchen/cafeteria appliances, equipment and work areas to verify functional operation and cleanliness.
• Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
• Coordinated catering services when required, working closely with event organizers to ensure smooth execution of functions while adhering to budget constraints.
• Resolved customer complaints promptly, maintaining strong relationships with patrons for repeat business.
• Boosted employee morale with effective communication, training, and performance evaluations.

• Streamlined nutrition service operations for increased efficiency by creating and maintaining comprehensive schedules and task lists.
• Provided exceptional customer service by promptly addressing concerns and complaints from patients regarding meal services or specific dietary needs.
• Fostered a positive work environment by effectively communicating expectations to staff members while encouraging open dialogue for idea sharing.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Completed payroll for Nutrition department staff.