Responsible for managing the development, implementation, and leadership of all nutrition and related programs for UCSB Residential Dining Services.Develops and maintains a comprehensive nutrition education program that includes dissemination of information for customers and staff.Serves as the purchasing administrator. Compose and approves complex Requests for Proposals.Establishes standards and specifications for food quality and standards for purchasing supplies in compliance with all University, State, local, and campus Purchasing policies.Manages working relationships with over 150 vendors and assures vendor adherence to Purchasing contracts and bid specifications.Initiates communication and corrective actions correspondence, meetings, inspections, and cancellations as needed to maintain quality standards for all vendor agreements.Manager and analyst for software systems including Food Management System, Mobile Inventory, EventMaster, BarTender, NetNutrition, Accounts Payable interface. As the primary analyst for these software systems, I work in conjunction with dining managers to maintain the accuracy of data and ad-hoc reports.Leading three direct reports responsible for processing 1,800 invoices annually and maintaining data integrity for three primary department procurement systems.Troubleshoot, maintain, and upgrade CBORD systems working with CBORD vendor and ARIT technicians. Direct responsibility for the administration of the sustainability program for Campus Dining.Oversees, affirms, sets objectives, and implements Dining's Sustainability Strategic Plan.Manage self-operated Food Pantry to provide nutritious food items to help address food security on campus.Develop and facilitate a Food Recovery program to help reduce food waste and provide more heat and go items at the Food Pantry.

Responsible for managing the development, implementation, and leadership of all nutrition and related programs for UCSB Residential Dining Services.Work closely with the procurement team on bid management and participant in food quality safety standards working group.Key participant on the Production Team responsible for ensuring the development and implementation of purchasing procedures, quality nutritious menus, and accuracy of financial analysis and reports.Lead and communicate sustainability initiatives in the department, on campus, and in the community.Coordinated interdepartmental changes to procedures, structures, and systems to address new Food Service related policies and regulations initiated by the government, UCOP, and or campus agencies.Provide leadership to two direct reports and four student interns. Supervise staff to assist with input and maintenance of data into the purchasing system.

Managed dietary analysis programs including menu modification, medication, and dietary interactions and precautions, and assessed patient’s nutritional status and improvement plan through dietary methods. Educated various patients and community members on dietary recommendations through individual, group and social media platforms, public forums, daily discussions and key contributions to online discussions. Acted as a key liaison between clinical and foodservice disciplines through daily communication. Trusted as a nutrition system, technical and analytical subject matter expert.