Mia Lacy
Arlington,Texas
Summary
Dynamic Dietary Manager with a proven track record at Clearsky Health Rehabilitation Hospital, enhancing patient satisfaction through innovative menu planning and nutritional analysis. Skilled in budget management and team collaboration, I successfully implemented cost-saving measures while fostering a positive work environment, leading to improved staff retention and operational efficiency.
Overview
9
9
years of professional experience
Work History
Cook
Clearsky Health Rehabilitation Hospital
Weatherford
02.2024 - 01.2025
- Purchased food supplies for department according to budget limitations.
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
- Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
- Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
- Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
- Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
- Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
- Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
- Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
- Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
- Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
- Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
- Monitored production to check safety, standardized production and appropriate portioning.
- Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
- Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
- Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
- Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
- Participated in continuing education opportunities to stay current with industry trends and best practices.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Spearheaded initiatives to improve resident satisfaction scores through listening sessions and subsequent adjustments to meal offerings based on feedback received.
- Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Dietary Manager
Clearsky Health Rehabilitation Hospital
Weatherford
09.2015 - 01.2025
- Purchased food supplies for department according to budget limitations.
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
- Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
- Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
- Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
- Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
- Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
- Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
- Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
- Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
- Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
- Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
- Monitored production to check safety, standardized production and appropriate portioning.
- Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
- Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
- Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
- Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
- Participated in continuing education opportunities to stay current with industry trends and best practices.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Spearheaded initiatives to improve resident satisfaction scores through listening sessions and subsequent adjustments to meal offerings based on feedback received.
- Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Education
Cdm - Nutrition Sciences
Collin County Community College
Plano, TX05.1999
Skills
- Food safety
- Nutritional analysis
- Menu planning
- Inventory management
- Recipe development
- Budget management
- Vendor relations
- Staff training
- Quality control
- Patient satisfaction
- Regulatory compliance
- Team collaboration
- Time management
- Communication skills
- Problem solving
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Knife skills
- Cooking techniques
- Frying
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Surface cleaning
- Supply restocking
- Sanitation
- Food presentation
- Kitchen equipment operation and maintenance
- Sanitation practices
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Food plating
- Food handler certification
- Hospitality service expertise
- Order verification
- Grilling expertise
- Beautiful presentation of food
- New hire training
- Culinary creativity
- Allergen awareness
- Plating and presentation
- Ingredients measuring
- Sauce making
- Nutrition awareness
- Effective planner
- Food spoilage prevention
- Operations management
- Fine dining
- Food pairing
- Food presentation talent
- Order delivery practices
- Ingredient selection
- Recipes and menu planning
- Food trends awareness
- Extensive catering background
- Garnishing techniques
- Ingredient inspection
- Pastry making
- Problem-solving
- Wine pairing
- Type cuisine expert
- Food photography
- Cake decorating expertise
- Attention to detail
- Ingredient knowledge
- Labor management
- Health and safety compliance
- Food storage
- Stock management
- Temperature control
- Cost control
- Special diets
- International cuisine
- Regional cuisine
- Sauteing
- Positive and professional
- Order prioritization
- Creative plating
- Culinary art
- Health code adherence
- High volume production capability
- Calm demeanor
- ServSafe certified
- Type cooking
- Food safety oversight
- Plate presentation
- Kitchen sanitation management
- Cutting and slicing techniques
Timeline
Cook
Clearsky Health Rehabilitation Hospital
02.2024 - 01.2025
Dietary Manager
Clearsky Health Rehabilitation Hospital
09.2015 - 01.2025
Cdm - Nutrition Sciences
Collin County Community College