• Conducted daily, weekly, and monthly audits that resulted in our facility being awarded a perfect health inspection score.• Drove waste control and recipe audits which reduced our department’s budget by 30%.• Implemented operational changes for department to modernize food trends.• Created new menu items delivering client nutrition and satisfaction.• Participated in Care plan meetings, nutrition assessments and nutrition advice delivering quality care.• Cross trained employees ensuring proper coverage for my team and helped employees gain valuable experience to help achieve career goals.

• Worked closely with vendors and customer service reps to reduce department budget by 25%.• Mentored, developed, and coached employees on my team to achieve career goals which provided career advancement opportunities.• Created a user-friendly disaster preparedness plan and inventory log for facility.• Developed a series of new menus to maintain healthy nutrition status and compliance for state regulations.• Coordinated monthly food events that boosted employee morale and client satisfaction.• Cross trained employees and developed their skillsets to be more efficient and to thrive in various departmental roles.

• Awarded the responsibility of assessing monthly retail expenditures in accordance with hospital monthly spend downs ensuring the efficiency and traceability of budget.• Delivered quality control with daily tray audits and tastings to ensure customer expectations were exceeded.• Developed and drove HACCP plan, preparing hospital for Joint Commission auditing that ensured that regulations were adhered to.• Created a detailed training module that was heavily leveraged to train directors.• Monitored the diets and food allergies of patients.

Exceeded departmental goals which lead to being quickly promoted to supervisor.• Facilitated daily group meetings to motivate employees to deliver the best patient experience which resulted in high employee morale and better patient experience.• Took ownership of my professional career by enrolling in the Executive Program to further advance my career.• Coached and trained employees on food allergies and intolerances to deliver patient satisfaction.• Oversaw daily operations of tray line to ensure mealtime expectations were exceeded.• Maintained the inventory of tube feedings and patient nutrition products ensuring that the hospital adhered to regulations.• Developed menus for patients in disease states as well as eating disorders.