Pamela Meade
Sioux Falls
Summary
Accomplished Certified Dietary Manager with a proven track record at Hudson Health Services, adept in leveraging advanced meal planning software and fostering strong vendor relationships. Demonstrates exceptional leadership and collaboration skills, significantly enhancing patient satisfaction through customized meal plans. Expert in nutritional assessment and sanitation management, achieving notable improvements in department efficiency and food safety standards.
Overview
40
40
years of professional experience
1
1
Certification
Work History
Certified Dietary Manager
Hawarden Regional Healthcare
10.2012 - 09.2023
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Framework monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- 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.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Coordinated with catering staff to deliver food services for special events and functions.
School Foodservice Professional
West Sioux Community Schools
12.2006 - 10.2012
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Quality Control Inspector
Diamond Vogel Paint
11.2003 - 12.2006
- Communicated with production team members about quality issues.
- Inspected quality of products, taking note of functionality, appearance and other specifications.
- Inspected incoming and outgoing materials for accuracy and quality.
- Reported repeated issues to supervisors and other departments, collaborating to identify issue roots and rectify problems.
- Improved product quality by conducting thorough inspections and identifying defects in a timely manner.
- Performed visual inspections and non-destructive tests where appropriate.
- Collaborated with production staff to establish and meet quality standards
- Completed precise measurements using special tools.
- Participated in team meetings to discuss progress and results, providing ideas and suggestions for improvement.
- Ensured the accuracy of measurement tools and equipment by performing regular calibration checks and maintenance.
- Streamlined the inspection process, resulting in quicker identification of defects and faster corrective actions.
Certified Dietary Manager
Hudson Health Services
05.1993 - 11.2003
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Frameworked monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- 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.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
Certified Dietary Manager
Hillcrest Health Care and Rehabilitation Center
05.1983 - 04.1993
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Frameworked monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- 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.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
Education
Certified Dietary Manager/serv Safe Certifiacion - Foodservice
Western Iowa Tech Community College
Sioux City, IA06-1990
Skills
- Meal preparation
- Dietary modifications
- Allergen awareness
- Therapeutic diets
- Menu planning
- Nutrition education
- Sanitation management
- Nutritional assessment
- Collaboration and teamwork
- Nutrition counseling
- Food safety regulations
- Sanitation protocols
- Recordkeeping skills
- Inventory management
- Food production management
- Workflow optimization
- Menu planning abilities
- Employee recruitment
- Delivery coordination
- Department management
- Recipe development
- Staff monitoring
- Cost control
- Purchasing and procurement
- Special diets
- Department oversight
- Supply coordination
- Nutrition expertise
- Meal development
- Diet restriction determination
- Hygiene standards
- Nutritional needs assessments
- Cross-functional coordination
- Menu planning skills
- Customer service
- Problem-solving
- Teamwork and collaboration
- Time management
- Reliable and responsible
- Attention to detail
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Reliability
- Excellent communication
- Critical thinking
- Customer satisfaction
- Organizational skills
- Active listening
- Effective communication
- Adaptability and flexibility
- Decision-making
- Food preparation
- Safe food handling
- Relationship building
- Calm and pleasant demeanor
Accomplishments
I have catered many large meals for the public, Planning the meals ordering the foods setting up the production of the meals and full meal service and supervision.
Certification
Certified Dietary Manager
Certified Food Protection Professional
Serv Safe Certified
Timeline
Certified Dietary Manager
Hawarden Regional Healthcare
10.2012 - 09.2023
School Foodservice Professional
West Sioux Community Schools
12.2006 - 10.2012
Quality Control Inspector
Diamond Vogel Paint
11.2003 - 12.2006
Certified Dietary Manager
Hudson Health Services
05.1993 - 11.2003
Certified Dietary Manager
Hillcrest Health Care and Rehabilitation Center
05.1983 - 04.1993
Certified Dietary Manager
Certified Food Protection Professional
Serv Safe Certified
Certified Dietary Manager/serv Safe Certifiacion - Foodservice
Western Iowa Tech Community College
Similar Profiles
NICOLE WEIDEMANNNICOLE WEIDEMANN
Medical Laboratory Technician at Ottumwa Regional Health CenterMedical Laboratory Technician at Ottumwa Regional Health Center
Ray EickholtRay Eickholt
Police Officer at City of HawardenPolice Officer at City of Hawarden
Linda LopezLinda Lopez
Critical Care Registered Nurse at Self Regional HealthcareCritical Care Registered Nurse at Self Regional Healthcare