Key Responsibilities:- Facility Visits & Assessments: Travel nationwide to review and assess operational practices.- System Evaluation: Identify and address missing or broken systems and opportunities for improvement.- Stakeholder Engagement: Gather feedback from staff, leadership, and residents to enhance service delivery.- Staff Support & Development: Provide coaching and feedback to account managers and staff.- Collaboration & Coordination: Align visits with local team leadership for effective execution.- Reporting & Documentation: Create detailed reports with actionable insights for facilities and client \Impact:- Deliver insights that drive operational efficiency and service excellence.- Foster strong relationships, enhancing collaboration and consistency.- Improved service quality and customer satisfaction across client groups.

- Provide nutrition assessment, medical nutrition therapy and education to residents in a 120 bed skilled nursing facility using PCC EMR.- Responsible for creating nutrition care plans, completing MDS assessments, and participating in family care conferences.- Collaborate with interdisciplinary clinical management team during daily meeting to troubleshoot problems and update care plans.- Updated clinical reference guide for HCSG, precept interns and new hires, and provide continuing education presentation at regional meeting- Provide oversight for kitchen including trouble shooting problems, sanitation audits, tray audits, and process improvement

- Provided nutrition assessment, medical nutrition therapy and education to patients in a 600 bed level I trauma center acute care hospital using Cerner Powerchart EMR.- Responsible for 30-60 beds in variety of units including critical care, surgical step down, oncology, and family medicine.- Assessed, monitored and adjusted diets, enteral nutrition, and parenteral nutrition regimens as indicated utilizing laboratory results, nutrition focused physical exam, and EMR documentation.- Managed complex patients with including those with gastroparesis, short bowel syndrome, extensive gastrointestinal surgery, and neuro trauma - Collaborated on care plan with doctors, advanced practice providers, pharmacists, speech therapists, and nurses, and dietetic technicians.- Interim Clinical Nutrition Manager from 8/21-12/21 where my responsibilities included attending committee meetings, developing and improving policies for pressure injury prevention, high census triage, parenteral nutrition shortage, and dietetic intern training program.

- Practiced medical nutrition therapy in a ~320 bed hospital using Meditech EMR.- Responsible for 20-50 beds in a variety of units including critical care, orthopedic, COVID, and internal medicine.- Rounded daily with an interdisciplinary care team for coordination of care.- Provided diet education on chronic disease management including diabetes, hypertension, kidney disease, and cardiovascular disease.- Taught biweekly classes on lifestyle modification and nutrition education.- Worked on improving and standardizing hospital nutrition policies.

- Provided nutrition assessment, education, and counseling to patients utilizing the nutrition care process and evidence-based medical nutrition therapy utilizing CPRS EMR.- Prepared nutrition educational materials for patients in collaboration with the health literacy and education department.- Developed and presented multiple lunch and learn education opportunities- Earned a Lean Yellow Belt certification and completed an internal performance improvement project on referrals to the weight management program.- Provided outpatient nutrition counseling on diabetes management, renal failure, weight loss, and lifestyle modification.

Cedar Campus is a retreat facility for groups of up to 300 people located in the Upper Peninsula of Michigan. During my time as the food service management intern my responsibilities included but were not limited too the following. - Oversaw and helped train a staff of 8 in food preparation and food safety as the Servsafe Manager.- Prepared meals 3 times a day for groups of 30-300.- Routinely received order, conducted inventory, and utilized monthly cycle menus.- Delegated tasks for timely food production and kitchen sanitation.