120 bed rehab and long term care facility with 25 critical care beds and a 40 bed personal care unit

Managed the tray line personnelDesigned a patient satisfaction survey and analysis systemConducted in-servicesParticipated in human resource managementCreated logs to record and report tray accuracy, test trays, and patient satisfactionConducted data analysis to improve tray line efficiency and accuracy

Counseled residents regarding their dietary needs and restrictionsMaintained accurate documentation of resident dietary preferences and restrictionsLead in-services relating to food safety, diet plans, menu plans, employee conduct, and various other topicsHeld weekly and monthly meetings within the dietary department announcing any change in the department or residentsDesigned several menu plans including everything from the diet spreadsheets down to the recipesPersonally oversaw and evaluated training for all new employeesCreated a all encompassing training manual for staff including evaluations and in-servicesRecorded inventory for all products used as well as placed orders weeklyCut spending significantly over the past yearIncreased food quality and the efficiency of its productionImproved overall quality of nutrition providedCreated a fortified foods menu plan providing more calories and protein at a lower costDesigned a disaster menu planWrote policies and procedures for the departmentPassed two state health inspections without any deficienciesCatered many events for the residents and communityServed as President. Vice President, and Co-Vice President of the Recruitment and Retention CommitteeDesigned several advertisements for fundraisers and community eventsAssisted in redesigning the layout of the kitchen, purchased new equipment