Corporate Patient Dining Team member responsible for increasing patient satisfaction and decreasing employee turnover. Achieving these goals through employee and account level manager training and engagement. This position was held during the initial time period the company created it.

Management team member at Rush Oak Park Hospital responsible for the daily operations of the retail area, Oak Park Café. Such responsibilities included cash management, inventory tracking/ordering, and creative marketing, with the ultimate goal to drive sales and increase revenue. Several factors involved in achieving these goals were utilizing company policies and procedures, managing/training front and back of house staff, interacting with guests and utilizing feedback, assisting with menu creation, and participating in corporate-run meetings to gain perspective on the desired direction of the operation.

Management team member at Rush Oak Park Hospital responsible for all aspects related to patient foodservice. Such responsibilities also included driving patient satisfaction scores to meet contracted benchmark. Key factors involved in achieving the standards set forth included, but were not limited to: front-line staff management, employee engagement, rounding with nursing staff, rounding with patients and meeting criteria for state, federal, and company audits/surveys.

Contracted to long term care facilities who were in need of CDM services. Duties included clinical paperwork in compliance with state guidelines and facility policies and procedures. Such paperwork including, but not limited to: Nutritional Assessments, MDS Coding, Care Plans, Weight Charting, Wound Charting. Remained the acting Dietary Manager when on site and completed any other tasks as requested by facility management.Daily operations also included communication with other disciplines such as floor staff, Nursing, Social Work, Administrative, Therapy, and Physicians.

Duties included creating and implementing menus with regards to FDA guidelines, scheduling/hiring/training staff, ensuring kitchen cleanliness in ordinance with health department regulations, and communicating with residents, family members, nursing staff, and physicians as necessary.

Dietary Manager role obtained in May, 2012. Prior to that, every back of the house position was worked.Responsibilities of the Dietary Supervisor included overseeing 10 employees and the entire foodservice operations to ensure customer satisfaction and quality standards are met. These standards were met by scheduling staff with regards to minimum overtime while ensuring adequate coverage for safe foodservice operation. Cycle menus were implemented in ordinance with FDA food code while ensuring palatability and good menu flow. State Surveyors for SNF inspections were professionally and appropriately handled with good outcomes in regards to not only kitchen inspections, but nutritional documentation. Resident’s nutritional statuses were maintained through weight reviews and Minimum Data Set based assessments; to do this, good communication with entire interdisciplinary team which included, but was not limited to: physicians, nurses, social workers, and dietitians, had to be maintained. Through the work of nutritional documentation and assessments came the complete understanding of the importance of physician orders, specifically how to implement them and notify staff of changes.