Kimberly Turner CDM/CFPP

• Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
• Fostered a positive work environment by cultivating strong teamwork amongst all departments.
• Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
• Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
• Conducted regular performance evaluations of staff members, providing constructive feedback for professional growth success.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maximized quality assurance by completing frequent line checks.

• Supervised dietary team to ensure compliance with nutritional standards and safety regulations.
• Developed and implemented meal plans tailored to residents' dietary needs and preferences.
• Coordinated food service operations, improving workflow efficiency and resident satisfaction.
• Trained staff on proper food handling techniques and sanitation practices to maintain health standards.
• Conducted regular audits of kitchen operations to identify areas for improvement and implement solutions.
• Managed inventory control systems, ensuring timely procurement of quality food supplies for residents' meals.
• Conducted regular staff meetings to address concerns, share updates on industry trends, and foster team collaboration within the dietary department.
• Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
• Organized in-service training sessions for dietary staff members, addressing critical topics such as food safety, sanitation procedures, and nutritional guidelines.
• Ensured compliance with state and federal regulations by staying up-to-date on industry standards and conducting regular internal audits.
• Facilitated communication between the dietary department and other hospital units to coordinate patient meal delivery times efficiently.
• Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
• Continuously evaluated ingredient suppliers'' performance based on their ability to meet quality expectations while adhering to budget constraints.
• Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
• Managed budgetary constraints effectively, ensuring minimal impact on the quality of meals served to patients.
• Reduced food waste by implementing inventory control measures and optimizing food storage practices.
• Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
• Implemented a proactive approach to problem-solving within the department by encouraging open dialogue among team members and promoting a culture of continuous improvement.
• Optimized resource allocation through careful planning of labor schedules based on staff availability and workload demands during peak times.
• Purchased food supplies for department according to budget limitations.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Monitored food preparation, production, and plating for quality control.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Served consistent portions following recipes and control standards.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Planned and executed promotions and special events in close collaboration with management.
• Tracked kitchen performance metrics to monitor progress and identify areas for improvement.

Dietary Manager Course

University of Florida

1989