Vincent Zaccheo Rd Email and Phone Number

As Food Service Director of this 252 bed Long Term Care, state unionized facility, I am responsible for, but not limited too:  Managing department operations, financials, clinical program and having the department survey ready at all times in cook-chill operation setting.  Reorganizing, scheduling and monitoring all staff assignments to increase productivity in kitchen operations and clinical services.  Hiring and training Clinical and Food Service staff to established standards of the department.  Responsible for menu development, costing and nutrient analysis.  Responsible for CQI reporting.  Part of numerous clinical and administrative committees.

As Clinical Nutrition Manager 3 / Assistant Director, I was responsible, but not limited too:  Managed unionized clinical staff of 25 dietitians - caring for 2000 patient and residents in sub acute and nursing facility setting.  Updated and implemented policies and streamlined procedures in clinical area. Monitored numerous CQI studies for clinical and kitchen operations.  Maintained clinical standards in accordance with multiple health services regulations.  Responsible for diet office operations, menu updating and implementation.  Assisted in kitchen operations (production, purchasing, posting financials, tray line and sanitation oversight)  Assisted in transitioning facility both facilities from cook serve to Ala Carte cook-chill service.  Participated in numerous hospital wide clinical and administrative committees.

Started as Retail / Catering Manager 11/2000-3/2002Promoted to Operations Manager 3/2002-11/2002 Hired as Director of Food & Nutrition Services 11/20002as Director for 1186 bed - Long Term Care, Acute and Behavioral Health, unionized facility, I was responsible, but not limited too:  Managed department operations, financials ($6.5 million budget), clinical program and having department survey ready at all times for cook serve operation setting.  Reorganized all staff and management assignments to increase operational productivity and improve service.  Updated and implemented policies and procedures in both food service and clinical operations. Hired and trained staff to established standards of the department.  Developed and implemented systems to streamline food cost control in resident and retail / catering operations.  Monitored and updated diet office menu system.  Developed tray line improvement plan resulting in improved tray accuracy and food temperatures on tray line and on resident units.  Developed, Implemented and monitored Korean Services Food Program.  Improved resident and patient satisfaction surveys.  Developed and implemented programs that increased retail sales in coffee shop and cafeteria with minimal out of pocket cost for start up. (Green Mountain, custom salad bar to order and new vending machine programs). Resulting in improved customer satisfaction in retail and catering.  Developed and monitored numerous Quality Assurance studies for both food service and clinical operations.  Participated in numerous hospital wide committees.

 Scheduled and monitored staff assignments to increase productivity in patient services in both cook-chill and Kosher cook-serve operation. Responsible for implementing new programs to improve patient, retail and catering programs.  Hired, trained and supervised staff to multiple aspects of department operations.  Relief purchasing manager for both campuses (Moses & Weiler). Assisted in supervising diet office operation.