Implemented a system of accountability using income statements for each area of nutrition.Rewrote café menu to increase food satisfaction scores from 72% to 85%.Implemented an “Iron Chef” style taste panel with members from various sections of the hospital to increase food satisfaction scores.Chairman of the Recognition Team, which is responsible for recognizing employees and to maintain a friendly working environment.Responsible for designing and implementing new sandwich bar operation with a focus on fresh products.Implemented “Taste the World” events to build recognition of café as a place to explore different culinary areas.Control food and supplies budget for 350 bed hospital including catering, patient care, and cafeteria services.