Lori Cesare
Nekoosa
Summary
Experienced Manager of Food and Nutrition Services with a proven track record in menu planning, staff training, and quality assurance. Committed to enhancing food safety compliance and budget management to optimize patient-centered nutrition.
Overview
36
36
years of professional experience
Work History
Manager of Food and Nutrition Services
Aspirus Wisconsin Rapids Hospital
Wisconsin Rapids
05.1990 - Current
- Directed food service operations in a healthcare setting.
- Oversaw menu planning to meet dietary needs of diverse patient populations.
- Managed inventory control systems for efficient food supply management.
- Coordinated staff training programs on food safety and nutrition standards.
- Collaborated with healthcare teams to develop patient-centered nutrition plans.
- Implemented quality assurance initiatives for meal services and compliance standards.
- Evaluated vendor performance to ensure high-quality food sourcing and delivery.
- Led sustainability efforts in food procurement and waste reduction initiatives.
- Analyzed customer feedback surveys to identify areas of improvement within the department.
- Conducted monthly inspections to ensure compliance with local health regulations regarding food handling safety and cleanliness standards.
- Evaluated staff performance, provided feedback, and administered disciplinary action when needed.
- Collaborated with other departments to coordinate catering services for meetings and special events.
- Researched new products and technologies related to food service operations.
- Maintained records of food purchases, sales figures, and inventories, as required by law.
- Managed the budget and financial operations of Food and Nutrition Services department.
- Recruited, trained, supervised, evaluated, and scheduled team members in the Food and Nutrition Services department.
- Ordered supplies necessary for daily operations of the department and monitored inventory levels.
- Oversaw daily meal planning activities and menu development for special events.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Coached staff on strategies to enhance performance and improve customer relations.
Education
Associates Degree in Dietetics -
Mid-State Technical College
Wisconsin Rapids, WI05-1986
Skills
- Menu planning and dietary assessment
- Inventory and budget management
- Quality assurance and food safety compliance
- Staff training and scheduling
- Effective communication and teamwork
- Performance evaluation and cost control
- Food procurement and allergen awareness
- Multitasking and collaboration
Timeline
Manager of Food and Nutrition Services
Aspirus Wisconsin Rapids Hospital
05.1990 - Current
Associates Degree in Dietetics -
Mid-State Technical College