Kristine Lopez
Chula Vista,CA
Summary
Dynamic leader with extensive experience in dietary operations and team training. Skilled in budgeting, cost control, and maintaining compliance with health regulations. Committed to enhancing organizational efficiency and improving patient nutrition outcomes.
Overview
21
21
years of professional experience
Work History
Executive Director of Dietary
Alvarado Behavioral Institute
Le Mesa
01.2025 - Current
- Oversaw budget management to ensure financial sustainability and resource allocation.
- Facilitated team meetings to align goals and improve communication across departments.
- Managed dietary operations ensuring compliance with health regulations.
- Developed and implemented meal plans for diverse dietary needs.
- Coordinated with healthcare professionals to assess patient nutritional needs.
- Oversaw inventory management for food supplies and equipment.
- Conducted regular audits to ensure quality standards were met.
- Established policies for dietary services in healthcare settings.
- Oversaw the preparation of meals according to established recipes, portion control guidelines and standard operating procedures.
- Managed dietetic staff to ensure compliance with state regulations.
- Supervised cafeteria staff during meal times ensuring that all orders were prepared correctly.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Analyzed menus for cost effectiveness while maintaining balanced nutrition standards.
- Conducted kitchen inspections to ensure sanitation and safety procedures were followed.
Corporate Executive Chef
Eurest Compass Group
San Diego, California
01.2024 - 03.2025
- Managed culinary operations for large-scale food service across diverse locations.
- Trained and mentored kitchen staff on food preparation and safety standards.
- Coordinated inventory management, ensuring stock levels met operational needs.
- Implemented cost control measures to optimize kitchen efficiency and reduce waste.
- Collaborated with clients to customize catering solutions for special events.
- Oversaw compliance with health regulations and quality assurance protocols.
- Researched emerging culinary trends to enhance dining experiences for guests.
- Planned special meals for VIPs and dignitaries visiting the company's premises.
- Participated in trade shows and promotional activities to promote the company's brand name.
- Analyzed financial statements such as income statements and balance sheets to determine budget needs.
Executive Chef/Food Manger
(Sodexo) Hazelden Betty Ford Center
Rancho Mirage, CA
11.2022 - 01.2024
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Developed and implemented inspection procedures, policies, best practices and competency requirements.
- Filled out and submitted logs and paperwork on-time.
- Conducted safety meetings to improve internal safety processes.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Executive Chef/Assistant Dietary Manager
Sodexo Hemet Global Medical Center
Hemet, CA
03.2022 - 11.2022
- Received, stored and distributed food and supplies promptly, checking orders for accuracy.
- Checked and updated diet orders via computer database.
- Delivered designated trays and supplies to all patients as scheduled.
- Helped with meal prep for daily meals, following strict sanitation and food handling guidelines
- Served specific meals to patients with special dietary needs.
- Assisted patients with special needs to eat meals, providing kindness and patience.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised 35 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Selected foods appropriate for individual patients dietary needs.
- Created new dishes to develop healthier meal options for patients.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Worked with food service personnel to update patient meal programs and public cafeteria menus.
Director of Culinary Operations
Villa De Anza Assisted Living
Riverside, CA
12.2021 - 03.2022
- Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
- Managed foodservice side of front and back of the house including scheduling, cooking, tasting, ordering ingredients, inventorying and preparing menus.
- Streamlined kitchen functions through supply reorganization and communication with front-of-house manager.
- Designed innovative menus, sourced vendors and ordered supplies for high-demand restaurant.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Resolved problems or concerns to satisfaction of involved parties.
- Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Director of Food and Nutrition
Trinity Youth Services
Yucaipa, CA
07.2017 - 11.2021
- Performed full nutritional assessments.
- Be aware of and comply with CDE Program and CDSS
- Work Closely with accounting department and CDE food program.
- Provide HACCP Training to Staff.
- CNIPS
- Selected foods appropriate for individual patients dietary needs.
- Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
- Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
- Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Sous Chef
UCSD
La Jolla, CA
07.2016 - 07.2017
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
Executive Sous Chef
Marriot Hotel
San Diego, CA
08.2014 - 07.2016
- Planned and prepared food product orders to maintain appropriate stock levels.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Oversaw hiring, training and development of kitchen employees.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Managed kitchen staff team and assigned various stages of food production.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Sous Chef
La Quinta Resort & Club
La Quinta, CA
12.2012 - 07.2014
- Performed as head chef to maintain team productivity and restaurant quality.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Maintained temperature, sweep and sanitation logs to document proper conditions.
- Designed appealing product displays to maintain unique presentation.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
Executive Chef
Loma Linda Medical Center
Loma Linda, CA
05.2008 - 11.2012
- Monitored quality, presentation and quantities of plated food across line.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored meals served for temperature and visual appeal.
- Oversaw hiring, training and development of kitchen employees.
- Provided excellent professional development opportunities for staff.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Sous Chef
Marango Resort &S pa Casino
Cabazon, CA
08.2005 - 04.2008
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Designed appealing product displays to maintain unique presentation.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
Education
Associate of Arts - Culinary Arts
Santa Barbara City College
Santa Barbara, CA08.2002
Bachelor of Arts - Culinary Art And Restaurant Management
La Cordon Blue
Pasadena, CA09.2005
Skills
- Meal planning
- Equipment operation
- Diet coordination
- Cooking instruction
- Organizational skills
- Health assessments
- Data Management
- Time Management
- Banquets and catering
- Food preparation techniques
- Budgeting and cost control
- Regulatory compliance
- Purchasing
- Team training
- Kitchen equipment and tools
- Cleaning and sanitation
Timeline
Executive Director of Dietary
Alvarado Behavioral Institute
01.2025 - Current
Corporate Executive Chef
Eurest Compass Group
01.2024 - 03.2025
Executive Chef/Food Manger
(Sodexo) Hazelden Betty Ford Center
11.2022 - 01.2024
Executive Chef/Assistant Dietary Manager
Sodexo Hemet Global Medical Center
03.2022 - 11.2022
Director of Culinary Operations
Villa De Anza Assisted Living
12.2021 - 03.2022
Director of Food and Nutrition
Trinity Youth Services
07.2017 - 11.2021
Sous Chef
UCSD
07.2016 - 07.2017
Executive Sous Chef
Marriot Hotel
08.2014 - 07.2016
Sous Chef
La Quinta Resort & Club
12.2012 - 07.2014
Executive Chef
Loma Linda Medical Center
05.2008 - 11.2012
Sous Chef
Marango Resort &S pa Casino
08.2005 - 04.2008
Associate of Arts - Culinary Arts
Santa Barbara City College
Bachelor of Arts - Culinary Art And Restaurant Management
La Cordon Blue