Daniel Rascoe Email & Phone Number

Webster, Fl, Us

United States

United States

United States

Wheeler, Oregon, United States

In my recent role of Certified Dietary Manager with Nehalem Valley Care Center, I am responsible for developing and tailoring nutritional plans in accordance with medical/physical needs of individuals. I am tasked with reviewing and completing dietary portion of Nutrition at Risk (NAR) assessments, as well as assisting with interventions. One of my key responsibilities in this role is to communicate importance of healthy diet to clients and provide nutritional education, while coordinating with RD and Interdisciplinary Team to answer out of personal scope questions. My other responsibilities in this role include, collaborating with local food purveyors to obtain fresh produce, meat, and seafood, including Classic Foods of Oregon, Nehalem River Ranch, Ocean Beauty Seafood, and Charlie’s Produce.Below are my Key Achievements in this role:Reduced labor cost by 50% and increased procurement of local products, such as produce, meat, and dairy by 70%.Completed care plan within 14 days and food preference assessments within 24-hours, while ensuring timely and accurate completion of MDS and CAAs through Matrix Care system.Extended support to organization beyond primary day-to-day responsibilities during Covid 19 pandemic by performing housekeeping, nursing aid, and feeding assistant assignments.

Newport, Oregon, United States

In my previous role of Certified Dietary Manager with Avamere Health Services, I was hired to create personalized nutritional plans for individuals, while providing basic diet information and nutritional education to clients. I was responsible for developing food preparation procedures and standards to improve care services for individuals, as well as introducing test tray for each meal to monitor temperature, appearance, and flavor of food. My other day-to-day responsibilities in this role included, implementing cleaning, temperature, fridge, and freezer logs and creating products for mechanically altered diet textures, including gelled snacks and sandwiches for hydration cart, while maintaining compliance with IDDSI.Below were my Key Achievements in this role:Slashed food cost by 60%, as well as received Zero” deficiency survey from state inspection team.Achieved and maintained 100% compliance with implementation of International Dysphagia Diet Standardization Initiatives (IDDSI) and facilitated staff in adopting newly deployed standards.Completed food preference assessments within 24 hours of admission, as well as maintained records of allergies and food intolerances to update care plans for patients and notify in-charge Nurse.Conducted audits for textured foods and created new dietary items by collaborating with staff members, while managing preparation and serving of therapeutic diets and supplemental snacks.

Vancouver, Washington, United States

In my role of Kitchen Manager / Executive Chef with Daybreak Youth Services, I was tasked with leading and coaching kitchen staff for preparing food in accordance with national school lunch program guidelines, as well as utilizing the “Nutrikids” menu program to create cycle menus approved by USDA. I was responsible for managing and motivating youth for completing various projects in kitchen, such as baking, dish washing, and trips to food bank. One of my key assignments in this role included, introducing FSA as food delivery service and supplies along with items bought at discount from the Oregon food bank. I also maintained strict compliance with monthly and annual budget parameters, while adding favorite food items of kids to menu.Below were my Key Achievements in this role:Developed and introduced seasonal rotatory menu and secured approval from Registered Dietitian.Utilized commodity items from Oregon food bank for school lunch program resulting in food cost reduction of 60%.Contributed to designing kitchen for new facility while assisting organization with transition from 16-bed facility in Vancouver to 44-bed facility in Brush Prairie, Washington.

Certified Dietary Manager, Certified Food Protection Professional (Cdm®, Cfpp®), Dietary & Food Protection Management

Serve Safe Certification, Food Safety, Certified

General Education Diploma, General Education

Diploma In Culinary Arts, Culinary Arts/Chef Training

Culinary Arts, French Cuisine