Melissa Wilps

• Improved patient satisfaction by developing and implementing dietary plans tailored to individual needs.
• Enhanced kitchen efficiency by streamlining meal preparation processes and introducing time-saving techniques.
• Collaborate with healthcare professionals to create specialized diets for patients with specific medical conditions or nutritional requirements.
• Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
• Developed strong relationships with vendors, negotiating favorable pricing while maintaining quality standards for ingredients used in meal preparation.
• Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
• Purchased food supplies for department according to budget limitations.
• Visited with residents to inquire about satisfaction, quality and personal preferences.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Monitored food preparation, production, and plating for quality control.
• Set and oversaw weekly and special event menu plans.
• Stepped in due to staff shortages to serve as cook and other necessary duties.

• Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
• Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
• Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
• Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
• Small staff I performed every duty related to a food service operation, cooking, menu prep, ordering supplies, cleanup, etc.

• Served as primary cook for a childcare facility.
• Prepared breakfast and lunch for children enrolled at facility.
• Ordered all food service supplies.

Began working here as apprentice while attending WCCC Culinary program.

Served as cook for a full service restaurant both as an apprentice and also after graduation from culinary school.