Traci Haube
MONROE,MI
Summary
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.
Overview
21
21
years of professional experience
Work History
Certified Dietary Manager
Medilodge Of Monroe
Monroe, MI
03.2003 - Current
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Monitored production to check safety, standardized production and appropriate portioning.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Purchased food supplies for department according to budget limitations.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
Certified Dietary Manager - Food Service
University of Florida
Gainesville, FL04.2019
Skills
- Nutrition Education
- Menu Planning
- Meal Preparation
- Inventory Control
- Decision Making
- Staff Supervision
- Conflict Resolution
- Performance Evaluation
- Sanitation Management
- Organizational Skills
- Time Management
- Quality Assurance
- Therapeutic Diets
- Customer Service
- Dietary Modifications
- Continuous Improvement
- Record Keeping
- Training and Development
- Regulatory Compliance
- Problem Solving
- Team Leadership
- Cost Control
- Employee Recruitment
- Food Presentation
- Recordkeeping Skills
- Food Production Management
- Collaboration and Teamwork
- Delivery Coordination
- Department Oversight
- Department Management
- Sanitation Protocols
- Staff Monitoring
- Food Safety Regulations
Timeline
Certified Dietary Manager
Medilodge Of Monroe
03.2003 - Current
Certified Dietary Manager - Food Service
University of Florida