Laura Sandusky

• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.

Dietary director in long term care

• Supervised staff preparing and serving 300 meals per day.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Hired qualified staff to fill cooks and dietary aide positions.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Scheduled over 14 employees by assigning shifts.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Coordinated preparation of customer meals and monitored food handling for safety purposes.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Organized large catering, brunch and special theme meals for Residents, family members and staff.

• Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Trained employees on correct cooking techniques, safety standards and performance strategies.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Supervised staff preparing and serving 320 meals per day.
• Hired qualified staff to fill cooks and dietary aide positions.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Scheduled over 17 employees by assigning shifts.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.

• Performed full nutritional assessments.
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
• Selected foods appropriate for individual patients dietary needs.
• Helped individuals manage chronic illnesses with dietary management strategies.
• Improved operations by working with team members and customers to find workable solutions.
• Earned reputation for good attendance and hard work.
• Supported dietary department by compiling paperwork and taking detailed meeting minutes.
• Scheduled over 13 employees by assigning shifts.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Oversaw hiring, training and development of kitchen employees.