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Certified Dietary Manager Resume Example

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JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Professional Summary

Hardworking Dietary Manager knowledgeable about running high-quality department for Long-term care facilities. Adept at ordering food, planning menus and training team members.

Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues.

Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs.

Dedicated food service professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Skills
  • Supply coordination
  • Delivery oversight
  • Department management
  • Menu planning abilities
  • Kitchen staff coordination
  • Strategic planning
  • Kitchen equipment operation and maintenance
  • Safe food handling
  • Food plating and presentation
  • Budgeting
  • Workflow planning
  • Recruitment
  • Scheduling
  • Cost controls
  • Interpersonal Communication
  • Good listening skills
  • Computer proficiency
  • Customer service
Work History
02/2019 to 09/2021 Certified Dietary Manager Guardian Elder Care | Century, PA,
  • Purchased food supplies for department according to budget limitations.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Visited with residents to inquire about satisfaction, quality and personal preferences.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Oversaw food preparation and monitored safety protocols.
  • Maximized quality assurance by completing frequent line checks.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
06/2015 to 02/2019 Sous Chef (MTSU) Tpc Network | Potomac, MD,
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Collaborated with staff members to create meals for large banquets.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
12/2013 to 06/2014 Sous Chef Hei Hotels & Resorts | Monterey, CA,
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Collaborated with staff members to create meals for large banquets.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
12/2012 to 01/2014 Banquet Cook Gaylord Opryland | City, STATE,
  • Learned all menu items produced by assigned station to achieve proper quantities within designated timeframe.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Practiced safe work habits at all times to avoid possible injury to self or other employees.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Managed opening and closing shift kitchen tasks.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
Education
Expected in 05/2011 Associate of Applied Science | Culinary Arts West Kentucky Community And Technical College, Paducah, KY GPA:
Certifications
  • Licensed Dietary Manager

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Resume Overview

School Attended
  • West Kentucky Community And Technical College
Job Titles Held:
  • Certified Dietary Manager
  • Sous Chef (MTSU)
  • Sous Chef
  • Banquet Cook
Degrees
  • Associate of Applied Science

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