Debra Hack Email & Phone Number

Dousman, Wi

I am responsible for providing the best possible dining experience to people I serve. I take pride in knowing that my staff cares about the people we serve and work to make their day special. Thru interactive opportunities, I solicit feedback to improve what we do. In partnership with the clinical dietitian, we devise menus for the residents that meet their nutrition needs as well as actively seek input from the residents on their food requests.I am involved in daily rounding with the residents and am responsive to that input and make adjustments to processes or procedures as needed. The dining experience should be an enjoyable time and my team works hard to make that happen. Fiscal responsibility to track per patient day and descending expense reports in excel.

Hospital Division Waukesha And Oconocomowoc

My responsibilities included therapeutic menu development for acute patients, Meals on Wheels and Adult Day Care center, financial metrics for the department, patient satisfaction, worked with computrition for patient feeding, sanitation within area of responsibility, adherence to TJC and CMS regulations within area of responsibility. I also conducted many cooking classes for the public on a variety of topics that were very popular.

Oconomowoc Wi

I had the unique opportunity to create a WOW food service experience for end of life patients. The menu was created with the patient senses and appetite struggles in mind. Patient requests for lamb chops with mint jelly, lobster and champagne, pheasant and juice spritzers were met with enthusiasm. Fresh herbs were grown to be used in foods or as garnishes.

• Managed a staff of 50+ employees which included recruitment, performance evaluations and all other administrative duties associated with employees that supported a 123 acute bed an 125 skilled beds. • Designed kitchen and cafeteria layout for new hospital• Developed and coordinated recognition/rewards program for employees exhibiting team work• Responsible for all aspects of food production for the hospital, nursing home, eight Daycare sites, cafeteria, vending and meals on wheels• Devised new menus on an annual basis along with production schedules to enhance productivity efficiency• Maintained a kitchen that met the highest levels of JCAHO and state requirements for sanitation on a daily basis• Assisted in the process for capital equipment requests and acquisitions• Worked on strategic plan for the movement of nursing home from the old site to the new facility• Analyzed menus for daycare sites to meet the government requirements for nutrition• Spearheaded committee for hospital picnic and Christmas party each year • Conducted employee cafeteria satisfaction surveys to improve customer satisfaction with increased revenue• Advocated for nutritional software for menu analysis and patient teaching services• Group facilitator for culture change within the organization• Conducted both on site and off site catering for partners in the community which included activities at the county fair• Created new catering opportunities in the community• Developed, coordinated and conducted educational cooking classes for ages 10-80 as well as nutritional programs for the middle school• Developed, coordinated, and conducted community relations cooking classes for the purpose of increased community awareness• Participated in Healthy Eating Initiative Grant with hospital daycare to promote healthier lifestyles in children• Used a publishing program to create brochures, educational pieces and a healthy cookbook