Leanne Timpone Email & Phone Number

Prepare healthy meals as well as specific dietary requests (gluten free, dairy free, soy free, corn free, low sugar, low sodium/ chronic kidney disease).

Atlanta, Georgia, Us

Atlanta, Georgia, Us

Atlanta, Georgia, Us

Oversaw patient food service in 350 bed St. Louis Children's hospital from June 2013-September 2018.Oversaw patient food service at 356 bed St. Louis University Hospital from February 2011-June 2013.Before that I was an operations manager for Morrison healthcare, my territory included Illinois, Southern Missouri, and Arkansas. I was responsible for patient food service program implementation with newly acquired hospital accounts. I trained staff and managers in Morrison specific food service programs, oriented new staff and managers to company policies and standards, and conducted Morrison specific service audits to ensure quality and performance expectations were being met.Brief summary of job responsibilities below:Responsible to supervise the operation of Patient Food Services under the supervision of the Director. Performs a variety of duties including the planning and supervision of patient food assembly and service, scheduling, hiring, training, evaluating and coaching of patient food service personnel. Ensures patient satisfaction and good public relations are achieved through the safe and efficient use of resources.Establishes goals and oversees implementation of patient food services needs. Hires, leads, directs, coaches, trains, and develops patient services team members. Complies with dietary restrictions on special or modified diets to ensure optimal food preferences are met within guidelines of diet order limitations.Oversees systems and processes to ensure the strategic and operational objectives of the client for the department are met.Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Complies with regulatory agencies, including federal, state, and Joint Commission .

Atlanta, Georgia, Us

Internship and Manager in Training program included training in healthcare food service management categories:-Culinary Arts/Cold Production-Retail Cafe Marketing and Sales-Catering-Patient Food Service Operations-Clinical Dietitian and Dietetic Technician duties-Department Financial Operating Summaries and Budgeting

Orlando, Fl, Us

Hilton Sandestin Beach Resort & Spa, Destin Florida.March 2006-August 2006 and May 2007-August 2007The first spring/summer I was in an internship for my Associates Degree in Culinary Arts. The second summer I was invited to come back and work for the vacation season.Line cook for breakfast buffet and room service program. Assigned to omelet & waffle station for guests on breakfast buffet. Completed weekly production of all brunch sauces. Assisted in banquet kitchen under Executive Chef John Carey.

Bachelor’S Degree, Culinary Nutrition

Bachelor'S Degree, Nutrition Sciences