Jennifer Malchow, Rdn, Ldn Email & Phone Number

Glenbard School District 87

• Manage P&L budget for 4 High School operations, with 4 managers, serving approximately 3,500 meals daily.
• Implemented new programs to increase student and faculty participation.
• Prepared for and passed state nutrition audit.
• Worked closely with the district wellness committee to promote ongoing wellness activities to the students.
• Assisted with preparation for school wellness grants.

Schaumburg

Counseled patients on various diets.

Dekalb CUSD 428

• Managed P&L budget for 1 High School, 3 middle, and 8 elementary schools.
• Streamlined inventory and ordering procedures to help decrease and stabilize food cost.
• Created menus and conducted nutrient analysis using the new USDA standards using Webtrition.
• Streamlined commodity ordering process.
• Worked with Nurses to help create a better system to inform food services of student allergies and special dietary needs.

Mundelein School District 75

• Managed P&L budget for 3 elementary schools and 1 middle school, served approximately 1,700 meals daily.
• Consistently reached above PBO goals.
• Created menus and conducted nutrient analysis using the U.S. Healthier Challenge Nutrition Guidelines.
• Maintained nutrition database for nutrient analysis, menu costing, and planning
• Managed 12 employees including payroll and all Human Resources functions.
• Conducted monthly meetings for all staff.

• Managed special and preventative maintenance projects for cost savings for the repair and maintenance department.
• Managed repair and maintenance programs and projects for the Check n’ Go stores.
• Contacted vendors to find more cost effective preventative maintenance programs.
• Assisted in creation of RFP for handyman program.

Chicago Public Schools

• Planned and developed monthly nutrient based menus and recipes for Pre-K through 12; about 60 menus monthly for over 475 schools with Nutrikids software.
• Conducted nutrition analysis on all menus with Nutrikids software according to the appropriate age and grade level.
• Conducted nutrition classes and health fairs upon request.
• Met with parents, teachers, lunchroom managers, and principals as needed for special menu/nutrition/feeding related issues, and created plans to accommodate… Show more
• Met with parents, teachers, lunchroom managers, and principals as needed for special menu/nutrition/feeding related issues, and created plans to accommodate their request.
• Visit sites and conduct nutrition, sanitation, and production record audits as needed. Plan, organize, and conduct nutrition education for food service personnel, students, parents, and teachers.

Chicago Public Schools

• Developed monthly nutrient based menus for Pre-K through 12, about 40 menus monthly for over 475 schools through Nutrikids software.
• Conducted nutrient analysis for menus.
• Plan monthly educational materials on menus and website. Helped coordinate audit information.
• Assisted Regional Dietitian on any special projects.
• Conducted inventory and placed orders when needed.

Evanston Hospital

• Part-time during internship
• Supervise patient trayline at a 300 bed hospital that produced an average of 250 trays per meal.
• Ensure quality of food, trays, and overall satisfaction of patients.
• Supervise approximately 20 employees daily. Performed opening and closing kitchen duties. Inspected food at each meal to ensure quality.
• Supervise approximately 20 employees daily. Performed opening and closing kitchen duties. Inspected food at each meal to ensure quality. Supervised… Show more Part-time during internship
• Supervise approximately 20 employees daily. Performed opening and closing kitchen duties. Inspected food at each meal to ensure quality. Supervised production and retail areas when manager was off duty. Show less

Glenbrook Hospital

• Manage patient tray line and diet office, while overseeing production, retail, and catering in a 135 bed teaching hospital.
• Regularly achieved high patient satisfaction scores on the Press Ganey Survey.
• Managed and scheduled 25 employees including performing all HR functions. Revised menus, policies, and job duties to improve work flow. Implemented new spoken menu program and menus.
• Prepared for and passed JCAHO with great scores.
• Performed opening and closing kitchen duties.

• Processed diet orders, checked trayline, and modified menus for special diets.
• Screened and charted on patients; provided patients with proper diet information. Calculated and charted on calorie counts.

Dietetic Internship, Nutrition And Dietetics

Four Master classes in conjunction with the internship. Rotations included 10 weeks each of outpatient education in a diabetes education.

Bachelor'S Of Science, Nutrition And Dietetics

Activities and Societies: Member of the Nutrition Assocation Minor in Food Science

General

High School Diploma, General

Activities and Societies: Track