Patrick L. Email & Phone Number

Henderson, North Carolina

Completed necessary nutrition assessments and process related to nutrition care services for the IDT Team interactions to be maintained appropriately for nutrition care of all residents based on individual needs and health status at time of assessing. Maintained completion and representation of all nutrition services for multiple locations and hundreds of residents in regards to their literal diets, restrictions that kept them from eating or being served purposefully certain foods and maintaining good client relationships with other IDT team members, dietary members, administration and other contacts as necessary to be able to deliver nutrition assessments based on the Joint Commission regulations and the state and remain within compliance at all times. Developed a staff as required according to the standards of Nutrition nad Food Services with the Academy of Nutrition and Dietetics standards of nutrition in practice. Improved food quality for a 110 bed facility and implemented new policies and procedures to better serve the food of the residents within the organization. Recruited staff as needed to fill in places within a rotating shift schedule overseeing Dietary Aides and Cooks in the Healthcare/Long-Term Care/Rehabilitation/Nursing Home setting.

Prepare a given menu based off of public based grocery store foods that was appropriate for the needed diet. Tasted good and was low in fat, calories, and other paleo like restrictions and prepared and delivered all meals as required in a timely manner to client BI-Weekly after all food was freshly prepared. Client always accepted the created menu because they were not picky with the healthy, savory food that was prepared. Ranging from chicken, varieties of beef and steak, seafood, shrimp and hundreds of salads throughout the client relationship.

Prep Cook: Prep vegetables, fruits, slice meats, trained employees as needed. Maintained a clean work area and maintained appropriate salad preparation and dessert preparation in a timely manner for optimal customer service for all other services and team members within the restaurant. -Dishwasher: Maintain sanitary practice for all dishes from the removal of debrees, sanitation of dishes to the delivery of clean dishes back to the service areas. Trained employees when necessary -Grill Cook: Grilled poultry, meats, fish, etc and plated all foods for the delivery of fresh hot food in a timely manner regardless of level of business at any given time.

Boone, North Carolina

Assertiveness, Advocacy and Negotiation- Critiqued actions of fellow culinary specialists by observing cooking methods and made suggestions to improve preparation practices. Management, business, and marketing- Initiated decreased food waste practices by observing food storage and sanitation practices by other cooks. Cost of services and budgeting- Masterminded a budget for decreasing the cost of food by 3%. As well as completed food and supplies inventory during peak food periods and improved storage practices.Human resource management- Observed managerial interviews in determining new employees for hire. Reviewed 50 incoming applications and helped in decisions for continuing the hiring process.

Boone, North Carolina

Data Analysis and Decision Making- Utilized food frequency questionnaires and diet trackers in choosing dietary related topics for educating clients.Public Policy and Dietetics- Collaborated with other dietetic professionals in establishing a position on public policy to make a difference in the dietetic and nutrition profession. Environment and Interventions- Authored Food frequency and lifestyle questionnaires in compilation of dietary interventions. Influenced others to make positive wellness and lifestyle changes. Educating target populations- Orchestrated education of Cracker Barrel employees based on their similar workplace and improved awareness for their food choices. Current protocol and research- Utilized current and credible information from the United States Department of Agriculture, Centers for Disease Control and Prevention, and the Academy of Nutrition and Dietetics. These publications assisted in gathering research for Protein and Weight Management as well as Whole v. Refined grains education sessions.

Dietetic Intern

Master Of Science - Ms, Applied Nutrition, 18

Explored various topics from nutrition counseling, education, MNT in different diseases, PN and EN, vitamins, Minerals, metabolism.

Bachelor'S Of Science, Nutrition And Foods, Concentration In Dietetics, 16

Activities and Societies: Academy of Nutrition and Dietetics Commission on Dietetics Student Member United States Racquetball Association.