K-12 Student Nutrition

- Leading food service operations including procurement, training, recipe development and analysis and project management. - Actively participate in leadership meetings to review operations and expenses with a goal to continually increase productivity and profit. - Lead food service employees through regular training, reviews, and internal audits through formal and informal communication. - Implement and maintain the design and training of the nutrition program to provide a high-quality product. - Oversee food safety policies and programs to align with the goals of the business. - Accountable for the quality and sanitation of food service department in accordance with all regulations.- Developed and implemented nutritious menu cycles to a specific target group in an education setting. - Collaborate interpersonally with leadership team to implement policies, increase staff satisfaction and build a positive work culture. - Communicated regularly with suppliers to maintain accountability for defects/rejections/items not received. - Designed program materials using Microsoft Excel, Word, and PowerPoint to increase project success. - Oversaw and worked with staff hands-on to deliver 400 to 500 total meals and snacks per day from the implemented balanced menu nutrition program.- Became proficient with project and time management to meet deadlines and increase business success.- Continually provide customer relationship management service to increase customer satisfaction.

- Examined relevant health, nutrition, wellness, and biochemistry information to provide account executives, account managers, and marketing sufficient information to aid client management. - Collected valuable research information to be analyzed and utilized in a professional setting. - Translated current nutrition information into understandable compelling content for B2C and B2B client portfolios. - Provided support to team members conducting research and creating content for business client portfolios. - Performed strategic industry research for client specific areas of focus, to increase customer success. - Assisted with projects to produce high quality communications content for public relations. - Contributed to business growth through technology, creating communications content, assisting account executives and participating in a team setting.- Executed project management in a team setting while becoming proficient in time management to meet project deadlines.

- Prepared as a professional entry-level food science expert who demonstrates knowledge, skills and value in dietetics practices. - Demonstrated competencies in food service, clinical and community settings to practice in the profession of nutrition and dietetics. - Participated and developed in dietetic professional practices upon program completion.- Acquired strong proficiency in presentations skills by presenting communications content in a professional, clinical, and educational settings.

- Collaborated on a multidisciplinary team to enhance patient outcomes in both critical and non-critical environments. - Conducted nutrition assessments for patients at nutritional risk and prescribed interventions to aid in supportive health care. - Utilized Epic software system to analyze and process relevant patient information to facilitate productivity and enhance clinical care. - Constructed standardized recipes to provide adequate amounts of food and nutrition to consumers in professional and educational settings. - Supervised kitchen staff to ensure food quality, taste, appearance, and temperature while maintaining high operation quality standards.