• Completed a comprehensive program at an 947-bed acute care Level 1 trauma center whichincluding in-depth experiences in clinical dietetics, outpatient MNT,community nutrition, and food service administration.• Researched and presented a 1 hour evidence-based in-service on theKetogenic diet for obesity and weight loss.• Organized and implemented a major meal event for all customers in theMVH Cafe by completing projects in Purchasing, Production, ComputerSupport, and Retail Operations.• Provided both clinical and administrative staff relief for 4 weeks each.

• Communicated with Patient Food Service, Clinical Dietitians, and Room Service/Tray Assembly regarding patient diet orders, nutritional goals, and satisfaction. • Navigate numerous programs simultaneously including Epic, CBORD, Tray Monitor, Avaya, and Outlook.

• Led the dietary staff in food preparation and delegated responsibilities to ensure safety andsanitation standards were being met. Ensured that all assembled trays were accurate to the patient’sphysician ordered diet.• Facilitated and implemented the transition from cafeteria-style service to a tray-line system. Trainedemployees on new duties according to the change in systems.• Maintained required records including food production, inventory, deliveries, income/expense, mealcounts and personnel records.

• Presented and facilitated 10 different community health programs on physical, mental, and sexual health to classes of approximately 30 Miami students.• Promoted health resources on campus to students, while researching relevant health information and developing educational programs.• Worked the Out of the Darkness 5k Walk for Suicide Prevention Week which had the attendance of over 200 students and faculty. • Coordinated Campus Sexual Violence event informing community of sexual assault, bystander liability, Title IX and the state of the law, student rights, and university responsibilities.

• Assisted patients with menu selection, maintained accurate record of patient’s diets, delivered trays and enteral formulas, maintained stock, and followed sanitation and safety guidelines. Personally attended to as many as 50 patients daily. • Developed clinically based nutrition skills by administering dietary products and enteral formulas and learning about the various components of diets implemented in a hospital setting.

• Provided customers with a positive dining experience, acquired accurate orders, delivered meals, catered to customers’ needs throughout their meal, and operated the cash register. Ensured the restaurant met sanitary standards. • Helped organize and implement a week-long fundraiser for my boss who was diagnosed with stage 4 pancreatic cancer. Over 1,500 community members participated and 25 percent of all sales made that week were donated to him.• Developed an understanding of food systems management, food safety, and customer service.