Rosa Agnew-McCoy

• Proactively addressed potential issues impacting meal service quality or patient satisfaction by analyzing trends and implementing necessary changes.
• Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
• 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.
• Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.

Responsible for all aspects of the dining service operation, directing 3 cooks 2 managers and 15 dietary aides through educating training hiring and and discipline. Responsible for food, chemical supplies and equipment ordering, emergency stock, request using pcc and optimal solutions for resident profile and tray card, snack labels diets,dysphasia diets, allergies, likes and dislikes through communication with residents, family members,interdisciplinary team, resident council and food committee also participate in special activity events, quality assurance monthly meetings monthly audits within the dietary department also responsible for sanitation,training and food quality for all dietary staff to ensure residents receive safe nutritional food in a timely manner.

Supervised 17 dietary aides and 1 supervisor. Responsible for scheduling, recruitment, and discipline of employees. Delegate cleaning assignments and do sanitation audits. Forecast food ordering and shopping list for the upcoming week. Control emergency supply and catering events. Delegate service checklist. Organize cart order for tray delivery. Prepare and serve resident dishes according to therapeutic diet plan, consistency and food preferences. Measure and record food refrigerator and freezer temperatures according to HACCP guidelines. Communicate closely with residents, residents family members, vendors, staff and interdisciplinary team in a professional manner.

Supervise 15 employees. Accountable for employee schedules recruitment and discipline of employees. Delegate cleaning assignments and sanitation audits. Maintain count and control inventory. Control restock emergency food and water. Measure and control food temperatures according tp HACCP regulations. Communicate with Residents, their family members staff and interdisciplinary team.

Supervise 5 cooks and 15 dietary aides. Responsible for food production and food order according to budget. Manage menu planning and corporate recipes. Maintain counted ans controlled inventory. Utilized optimal solutions and DSSI system. Educated employees through in services. Work closely with Sysco, Us food and Procurement partners.

Responsible for preparing fresh vegetables and salad according to recipes. Prepare customers orders in a prompt manner. Ensure that my work station is clean sanitized and neat. Document daily temperatures. Worked the salad bar, grill, catering events and cashier when needed

Cooked for 268 residents according to a 4 week cycle menu. Supervised 3 cook supervisors and 15 dietary aides. Ensued that the kitchen was clean sanitary and ran in a timely manner . Prepared employee work schedules, payroll, human resource issues, recruitment, and disciplinary of employees. Facilitate orientation classes and catered events.