Samantha Paul
Schenectady,NY
Summary
Dynamic, results-oriented professional seeking a management position within a healthcare center, nursing home, or community-based organization. Extensive experience in customer service, food management, patient relations, and community engagement enables significant contributions to organizational growth and client success. Proven track record of fostering positive relationships and enhancing operational efficiency drives impactful outcomes in team environments. Committed to delivering exceptional service and support aligned with organizational goals and client needs.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Assistant Case Manager
The Pines at Heartwood, NY
09.2025 - Current
- Motivated Assistant Case Manager with a proven ability to assist diverse clients, support the clinical teams, and streamline service delivery. Known for strong attention to detail, compassionate client support, and a commitment to meeting program standards.
- Helping assess clients' day-to-day needs.
- Preparing case files, maintaining accurate records.
- Coordinating services and ensuring clients received timely referrals to the appropriate community.
- Managed documentation, maintained case notes, tracked client progress, and ensured compliance with program standards, state regulations, and organizational policies.
- Transporting residents to community activities.
Food Services Director
The Sentinel at Amsterdam, NY
02.2023 - 09.2025
- Engage in staff and patient interactions about diet, health, and wellness, and improving their quality of life, experiences, and environmental safety of the facility. Trained in various new developments and protocols of the food services industry. Enjoy working with the client and staff to create and maintain quality standards for all.
- Interface with senior executive management for daily reporting, staffing, service, and quality reviews.
- Coordinate with department leads to implement dietary standards, and safety protocols.
- Create and manage team members' assignments and schedules.
- Hiring and training staff regularly on department policies, procedures, and teamwork.
- Managing and monitoring nutrition schedule accuracies for patients.
- Managing patient engagement, relations, and quality of care.
- Manage staff time sheets and payroll.
- Managing weekly inventory and purchases of supplies.
- Developed resident feedback systems to enhance dining experience and satisfaction
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Increased company revenue by streamlining processes and implementing cost-saving measures.
- Oversaw the development and execution of standardized food-receiving procedures and labeling systems across multiple facilities, ensuring regional consistency, food safety, and regulatory compliance.
- Implemented region-wide food storage guidelines, creating a clear chart and tools that improved safe handling practices and reduced product loss.
- Developed emergency menus and semiannual cycle menus aligned with state standards, operational demand, and the nutritional needs of diverse facility populations.
- Provided regional support to multiple locations by monitoring monthly ordering budgets, strengthening cost-control processes, and optimizing inventory management.
- Delivered hands-on training to cooks, dietary aides, and Food Service Directors on safe handling, storage protocols, workflow efficiency, and compliance requirements.
- Conducted comprehensive quality assurance reviews across facilities, identifying performance gaps, recommending corrective actions, and ensuring adherence to state and federal guidelines.
- Created multi-facility sanitation audit tools to support dietary aides in maintaining proper sanitation practices and meeting state and federal requirements.
Food Service Director
Central Solutions Staffing - Pomona, NY
07.2021 - 02.2023
- Engage in staff and patient interactions about diet, health, and wellness, and improving their quality of life, experiences, and environmental safety of the facility. Trained in various new developments and protocols of the food services industry. Enjoy working with the client and staff to create and maintain quality standards for all.
- Interface with senior executive management for daily reporting, staffing, service, and quality reviews
- Coordinate with department leads to implement dietary standards, and safety protocols.
- Create and manage team members' assignments and schedules.
- Conduct quality reviews of staff and facility policies, and ensure that settings are meeting state standards and compliance.
- Hiring and training staff regularly on department policies, procedures, and teamwork.
- Managing and monitoring nutrition schedule accuracies for patients
- Managing patient engagement, relations, and quality of care
- Manage staff time sheets and payroll
- Oversaw menu planning, incorporating seasonal ingredients and dietary preferences.
- Implemented cost-control measures, effectively reducing waste in food production processes.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Created facility-specific audit tools tailored to each facility to ensure consistent compliance with health, safety, and regulatory standards.
- Trained food service supervisors and developed comprehensive job descriptions and workflow processes to enhance role clarity, operational efficiency, and team performance.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Maintained sound financial footing by overseeing department profit, loss and budgeting..
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Assistant Director of Food Services
Pinnacle - Bronx, NY
10.2019 - 06.2021
- Day-to-day activity involves various staff and client interactions about health and wellness, improving their quality-of-life, customer experiences, and the environmental safety of the facility. I am trained on various new developments and protocols in the food services industry. I enjoy working with clients and staff to create and maintain quality standards and safety for all.
- Managing food services, kitchen staff, training, and daily responsibilities.
- Managing and monitoring the accuracy of nutrition schedules for patients.
- Managing patient engagement, relations, and quality of care.
- Interface with senior management for daily reporting and service reviews.
- Daily schedule of staff services.
- Manage staff payroll.
- Managing the daily purchases inventory.
- Oversaw budgeting and financial planning processes, ensuring resource allocation aligned with strategic priorities.
- Streamlined communication channels between departments, enhancing collaboration and project execution timelines.
FOOD SERVICES SUPERVISOR
THE GRAND REHABILITATION AND NURSING CENTER
06.2019 - 10.2019
- Managing food services, kitchen staff, training and daily responsibilities
- Managing and monitoring nutrition schedules accuracies for patients
- Managing patient engagement and relations and quality of care
- Interface with senior management for daily reporting and service reviews
FOOD SERVICES SUPERVISOR
MORRISON HEALTH CARE AT WESTCHESTER MEDICAL CENTER
12.2017 - 06.2019
- Promoted from Lead Hostess at Sodexo to Morrison who took over contract New roles and responsibilities added includes:
- Managing kitchen staff
- Managing and monitoring tray accuracies for patients
- Managing patient relations and quality of care
- Interface with senior management for daily reporting and service reviews
- Training new Catering Associates and kitchen staff
LEAD HOSTESS, SODEXO HEALTH CARE
MORRISON HEALTH CARE AT WESTCHESTER MEDICAL CENTER
03.2001 - 11.2017
- Worked in a variety of positions in:
- Food and Nutrition.
- Taylor Care Center.
- Behavioral Health Center.
- University Hospital.
- Maria Fareri Children's Hospital.
- I was a Food Service Worker and worked my way through the ranks in the Diet Office and Tray Passer. In December of 2012, I was promoted to Lead Hostess. Aside from my chief duties of taking patient orders via Health Touch and building and serving patient trays, I trained new hosts and assisted management with operations in their absence.
Education
GENERAL EQUIVALENCY DIPLOMA -
NEW YORK STATE
03.2005
Skills
- Food safety (10 years)
- Training (10 years)
- Client services (10 years)
- Mental health (2 years)
- Healthcare
- Logistics
- Team building (10 years)
- Food Service (10 years)
- Dietary Department Experience (10 years)
- Kitchen Management Experience (10 years)
- Crisis Intervention
- Food Service Management (10 years)
- Menu Planning (10 years)
- Case documentation
- Confidentiality adherence
- Data entry proficiency
- Progress monitoring
Certification
- ServSafe
- February 2020 to February 2025
- Certified Food Manager
- May 2022 to June 2026
- A certified food manager is an individual who has demonstrated the required knowledge, skills and abilities necessary to protect the public from foodborne illness by successfully completing a certified food manager examination, thereby becoming certified. I can recognize food safety concerns and implement appropriate corrective and preventative action, if and ever necessary.
- CFM certification training covered:
- Minimize biological (FATTOM) chemical and physical contamination
- Protect food from cross contamination
- Properly serve high risk populations
- Properly use Time as Public Health control
- Use time & temperature control for safety
- Identify common allergens
- Protect food from cross contact (direct and indirect)
- Respond to allergic reactions
- Ensure thermometers are properly sanitized, calibrated, and utilized
- Purchase food from an approved source
- Inspect food upon arrival (i.e., pest, temp, contamination, etc.)
- Ensure food not meeting standards and regulations is rejected
- Ensure proper storage of dry, refrigerated, and frozen food
- Check for proper labeling and date marking
- Monitor preparation of ready-to-eat food
- Ensure proper thawing of food
- Par cook food properly
- Ensure proper cooking of food
- Ensure proper cooling of food
- Ensure proper reheating of food
- Follow proper procedures for bare hand contact with ready-to-eat food
- Monitor self service areas for potential food contamination hazards
- Evaluate food displays for protection/safety purposes
- Monitor service of food
- Ensure food dispensing utensils are provided
- Ensure proper holding temperature of food-cold/hot
- Utilize tools, utensils and equipment for their intended purposes
- Maintain food tools, utensils, and equipment in sound condition
- Monitor storage and labeling of chemicals
- Ensure clean utensils are properly stored and protected (including single-use items)
- Ensure clean-in-place procedures are followed
- Properly use a 3-compartment sink
- Verify mechanical washer is maintained and sanitizing properly
- Utilize sanitizer chemical test kit
- Utilize heat label/strip for high heat sanitizing
- Ensure approved water source is used (Public or Private)
- Respond to emergencies such as vomiting and water supply interruptions
- Identify and correct cross connections
- Identify and correct backflow issues
- Respond to wastewater overflows
- Maintain air gaps
- Verify hood and hood filters are cleaned routinely
- Maintain waste disposal facilities and equipment
- Ensure proper waste disposal
- Maintain restrooms and supplies
- Properly clean food and non-food contact surfaces
- Clean food contact surfaces every 4 hours when in use
- Monitor for pests
- Implement prevention measures for pest control
- Ensure handwashing station is stocked, designated, and properly located
- Ensure employees follow proper handwashing procedures
- Ensure good employee hygiene
- Inspect cleanliness of outer clothing
- Ensure hair restraint is worn while handling unprotected food
- Ensure corrective action is taken for code violations
- Ensure proper glove use
- Exclude or restrict employees with infections or communicable conditions
- Report illness to regulatory authority
- Ensure regulatory compliance
- Provide consumer advisories
- Maintain current permit and post in public view
- Respond to recalls
Additional Information
- SKILLS & ABILITIES
- Manage patient dietary needs and formulation
- Interpersonal skills for client services, team building and management
- Patient and food safety education and awareness
- Regional oversite of multiple food service operations
- Strategic planning and execution across diverse site
- Leadership, coaching, and professional development of staff
- Conflict resolution and effective decision-making
- Adept at utilizing healthcare technology apps and devices
- Computer, smartphones and technology devices use
- Expertise in ServSafe, HACCP, and sanitation protocols
- Data analysis for budgeting, quality assurance, and operational improvement
Timeline
Assistant Case Manager
The Pines at Heartwood, NY
09.2025 - Current
Food Services Director
The Sentinel at Amsterdam, NY
02.2023 - 09.2025
Food Service Director
Central Solutions Staffing - Pomona, NY
07.2021 - 02.2023
Assistant Director of Food Services
Pinnacle - Bronx, NY
10.2019 - 06.2021
FOOD SERVICES SUPERVISOR
THE GRAND REHABILITATION AND NURSING CENTER
06.2019 - 10.2019
FOOD SERVICES SUPERVISOR
MORRISON HEALTH CARE AT WESTCHESTER MEDICAL CENTER
12.2017 - 06.2019
LEAD HOSTESS, SODEXO HEALTH CARE
MORRISON HEALTH CARE AT WESTCHESTER MEDICAL CENTER
03.2001 - 11.2017
GENERAL EQUIVALENCY DIPLOMA -
NEW YORK STATE