Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs. Conversational skills in English/Spanish. Hardworking Dietary Manager knowledgeable about running high-quality department for healthcare facilities. Adept at ordering food, planning menus and training team members. Results-oriented dietary professional with excellent leadership and planning abilities. Familiar with working with dietitian staff to set appropriate menus and building strong relationships with residents. Offering 23 plus years experience in the field. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Supervisor food services position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
31
31
years of professional experience
Work History
Dietary Supervisor
Royale Healthcare Services
03.2001 - 12.2023
Developed strong relationships with vendors, negotiating favorable pricing while maintaining quality standards for ingredients used in meal preparation.
Implemented menu rotation schedules that incorporated seasonal ingredients, providing variety while controlling costs.
Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
Organized in-service training sessions for dietary staff members, addressing critical topics such as food safety, sanitation procedures, and nutritional guidelines.
Facilitated communication between the dietary department and other hospital units to coordinate patient meal delivery times efficiently.
Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
Conducted regular staff meetings to address concerns, share updates on industry trends, and foster team collaboration within the dietary department.
Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
Reduced food waste by implementing inventory control measures and optimizing food storage practices.
Collaborated with healthcare professionals to create specialized diets for patients with specific medical conditions or nutritional requirements.
Enhanced kitchen efficiency by streamlining meal preparation processes and introducing time-saving techniques.
Improved patient satisfaction by developing and implementing dietary plans tailored to individual needs.
Ensured compliance with state and federal regulations by staying up-to-date on industry standards and conducting regular internal audits.
Implemented a proactive approach to problem-solving within the department by encouraging open dialogue among team members and promoting a culture of continuous improvement.
Purchased food supplies for department according to budget limitations.
Interviewed, hired and trained dietary personnel to provide optimal service.
Consulted with dietitians to plan menus appropriate for patient needs.
Monitored production to check safety, standardized production and appropriate portioning.
Trained new hires in food handling and safety protocols to boost knowledge and performance.
Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Monitored food inventory and supplies to prevent waste.
Monitored food preparation, production, and plating for quality control.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Controlled food costs and managed inventory.
Directed food preparation and cooking activities to meet health and safety standards.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Supervised food presentation and plating to enhance visual appeal.
Maximized team productivity by expertly delegating tasks to kitchen staff.
Served consistent portions following recipes and control standards.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Planned and executed promotions and special events in close collaboration with management.
Directed activities of team of skilled kitchen workers preparing and serving meals.
Set and oversaw weekly and special event menu plans.
Cook
Fountian Valley Hospital
10.2000 - 03.2001
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Prepared and served various food items in fast-paced [Type] environment.
Relief Cook
Hylond Home
01.1993 - 10.2000
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Managed opening and closing shift kitchen tasks.
Prepared and served various food items in fast-paced [Type] environment.
Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Director of Staff Development/Infection Preventionist at Royale Mission ViejoDirector of Staff Development/Infection Preventionist at Royale Mission Viejo