Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Lea lowe

Jacksonville,FL

Summary

Experienced Dietary Aide Supervisor at Compass Group Management specializing in nutritional planning and food safety. Demonstrated success in increasing patient satisfaction via personalized meal programs and strong team leadership. Capable of resolving issues and promoting teamwork, maintaining exceptional service quality and hygiene compliance.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Dietary Aide Supervisor

Compass Group Management
  • Supervised dietary staff to ensure compliance with health and safety regulations.
  • Coordinated meal preparation schedules to optimize kitchen efficiency and service delivery.
  • Trained new employees on dietary protocols and safety standards, enhancing team performance.
  • Implemented inventory management practices to reduce waste and improve cost-effectiveness.
  • Monitored food quality and presentation, ensuring adherence to organizational standards.
  • Developed staff training materials promoting best practices in food service operations.
  • Assisted in menu planning, incorporating resident preferences and nutritional guidelines.
  • Evaluated operational processes, identifying areas for improvement to enhance service delivery.
  • Evaluated staff performance regularly, providing constructive feedback for continuous improvement.
  • Promoted patient well-being by staying current on industry best practices in nutrition management and dietary trends.
  • Managed daily food production schedules, ensuring timely service and minimized waste.
  • Conducted regular in-service training sessions for staff development, ensuring the highest level of expertise in dietary care provision.
  • Streamlined kitchen operations for increased efficiency by overseeing inventory management and meal preparations.
  • Assisted in menu development based on seasonal ingredients availability, offering diverse options that appealed to patients'' tastes.
  • Collaborated with healthcare professionals to design therapeutic menus for patients with specific diet restrictions.
  • Developed educational materials to increase staff awareness about allergens, specific diets, and overall nutritional concepts.
  • Maintained accurate documentation of food intake records, enabling close monitoring of each patient''s nutritional progress.
  • Enhanced patient satisfaction by developing and implementing dietary plans catered to individual needs and preferences.
  • Prioritized safety by conducting regular audits of kitchen equipment maintenance requirements and reporting issues for timely resolution.
  • Coordinated special events catering, showcasing the culinary team''s skills and creativity to enhance facility reputation.
  • Mentored and trained new dietary aides, ensuring proper adherence to safety protocols and nutritional guidelines.
  • Improved mealtime experiences for patients by addressing concerns promptly and professionally while maintaining confidentiality standards.
  • Implemented efficient processes during meal services that reduced wait times while maintaining quality standards.
  • Participated in interdisciplinary team meetings, providing valuable input on patient care plans from a nutrition perspective.
  • Promoted an inclusive environment within the dietary team through cultural sensitivity training initiatives.
  • Contributed to cost-saving measures by monitoring food supplies purchases and vendor negotiations.
  • Boosted team morale through effective communication, fostering a positive work environment.
  • Achieved high levels of cleanliness by implementing sanitation procedures in accordance with health department regulations.
  • Served meals to residents in accordance with established schedules and dietary procedures.
  • Kept all kitchen areas clean, tidy and free of hazards.
  • Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
  • Followed all food safety regulations while preparing meals for patients.
  • Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
  • Maintained strict levels of cleanliness for tables, floors, and prep areas.
  • Arranged tray and or table settings with proper tableware, condiments, and tray card.
  • Delivered nourishment and supplements to nurse station for distribution to specific residents.
  • Discarded outdated food products and maintained waste disposal procedures.
  • Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
  • Upheld efficiency of meal services by pre-setting tables before patients arrived.
  • Planned nutritious meal options for individuals with various health needs and conditions.
  • Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
  • Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
  • Provided medical nutrition therapy to individuals and groups with chronic illnesses.
  • Monitored patient progress and documented nutritional information in patient charts and records.
  • Coached individuals on methods for managing chronic diseases with effective dietary plans.
  • Assisted patients clients with mean plan development, addressing individualized dietary requirements.
  • Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
  • Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
  • Liaised with healthcare professionals in creating nutrition-related treatment plans.
  • Coordinated and implemented nutrition programs within community to promote healthy eating.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Lead Cook

Aramark
03.2018 - 08.2025
  • Assisted in preparing ingredients and maintaining kitchen cleanliness.
  • Followed food safety guidelines to ensure safe meal preparation.
  • Collaborated with team members to streamline cooking processes.
  • Learned various cooking techniques and recipes under supervision.
  • Supported inventory management by tracking supplies and equipment.
  • Adapted quickly to changing kitchen demands during peak hours.
  • Maintained organized workstations for efficient meal production.
  • Participated in menu planning discussions to improve offerings.
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
  • Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
  • Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
  • Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
  • Prepared meals for lunch and dining services with average of Number tables per day.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
  • Placed orders to restock items before supplies ran out.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.

Education

College Study

Reigns High School
Jacksonville, FL
06.1995

Skills

  • Nutritional planning and meal preparation expertise
  • Food safety compliance including sanitation protocols
  • Allergen awareness alongside dietary guidelines
  • Nutritional advice with a focus on health promotion
  • Customer service with relationship management skills
  • Problem-solving aptitude for effective issue resolution
  • Time management with multitasking capabilities
  • Teamwork fostering collaboration in the kitchen environment
  • Patient education through effective communication strategies
  • Kitchen operations with a focus on organization
  • Food preparation including cooking techniques
  • Health education emphasizing wellness initiatives
  • Regulatory compliance including food safety standards
  • Excellent communication both verbal and written
  • Detail-oriented approach to hygiene standards
  • Food safety
  • Cooking
  • Meal planning
  • Nutrition
  • Diet
  • Equipment operation
  • Adaptability

Certification

Safe serve certification

Timeline

Lead Cook

Aramark
03.2018 - 08.2025

Dietary Aide Supervisor

Compass Group Management

College Study

Reigns High School

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Lea lowe