Ambitious and quality-focused Leader with 12 years experience. Dedicated to providing exceptional and empathic service to all. Skilled in balancing customer, employee and company objectives, safety management, and motivating department staff to provide highest level of hospitality. Enthusiastic perspective for food service in compassionate care settings, and ready to contribute to team success.
Skills
Currently enrolled in an ANFP (Association of Nutrition and Food Service Professionals), approved program for CDM credentials. ( Certified Dietary Manager)
Proven leader of multicultural work teams.
Committed to inspiring and empowering employees.
Dynamic public speaker.
Cost-control and Menu development execution.
Passion for the Aesthetic of Food and Culinary Arts.
Strong Knowledge of assigned diets in healthcare environment
Supervised and guided the work of 60-person team producing more than 700 plates per day.
Educated new employees on proper facility procedures and policies, following The Valley Health System's policies.
Established and updated staff schedules and assignments to optimize coverage during peak times.
Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service
Very Familiar with "Smart Inspect" program, for aide in patient satisfaction rounding on hospital floors, and inputting customer/patient surveys into data base to help improve hospital scores.
In charge of all NICU/Mother-baby department nutritional ordering needs; Formula, bottles, nursing items etc.
Created employee engagement committee, to promote enthusiasm in problem-solving activities that instill teamwork, and get staff involved in decision making.
Collaborated with management, technical crew members and fellow supervisors to organize efficient operations and achieve demanding schedule targets.
Mentored a wide range of multicultural and diverse teammates.
Participated in Major Kitchen Renovation.
Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
In-patient Hospice provider with census of 20 residents.
Closely followed sanitation and food handling guidelines while assisting Aides with daily meal preparation
Quickly and accurately served specific meals to patients with special dietary needs
Perform tasks pertaining to transportation, preparation and setting up of delivery meals.
Learned true meaning of empathy at Nathan Adelson Hospice, and how important it is to build social connections, and respond to sensitive situations appropriately.
High standard of service expected through Nathan Adelson's core values and Compassionate care.
Understood whole new approach to healing and usage of holistic sources, for instance, aromatherapy and Reiki (energy healing), to help promote comfort and positive mental states in residents.
Helped patients with special needs eat meals with kindness and patience.
Delivered exceptional level of service to each customer by listening to concerns and answering questions.
Columbus Hospitality - Sous Chef Granville, OH, 03/2018 - 06/2020
Corporate based-food service company Eurest, contracted by the Zappos headquarters, serving more than 2,000 staff daily from Downtown Las Vegas, Nevada
Created diverse cuisines for full restaurant, special event, catering and tasting menus
Workplace safety champion: Conduct Monthly Safety Meetings with staff to keep environment as safe and healthy as possible.
Created a "Z-FIT" Zappos employee meal prep program offered to entire company, and personally promoted and created each weeks offerings.
Setup, prepared and excelled at Monthly Chefs Table promotions.
Ordered kitchen supplies in absence of Executive Chef.
Led Line cooks and staff in cooking menu items and assembling dishes based on established recipes and nutritional information.
Gained understanding of Zappos Core Values and Upbeat and Positive outlook displayed throughout their workplace.
Learned importance of employee engagement in industry.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Provided awesome customer experiences, by always going over the top for that WOW experience Zappos so proudly exhibits in their workplace, and in the Las Vegas Community.
Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows to meet any daily demand.
Virtua Hospital - Dietary Supervisor/Cook City, STATE, 12/2010 - 02/2018
Supervised and monitor department staff of 40 individuals every shift.
Checked with residents to ask about food quality, satisfaction and personal likes or dislikes
Ensured proper patient meal scheduling and prompt delivery during all meal periods.
Monitored production to check safety, standardized production and appropriate portioning.
Handled Patient and Customer concerns, using service recovery methods, responded to questions and requests with friendly and knowledgeable service.
Performed store opening, closing and shift change actions, including completing accurate shift change logs, to keep operations efficient and current.
Handled all kitchen operations while executive chef/management team were absent.
Purchased food and conducted inventory on supplies according to department needs.
Highly supported patient-relationship based care and Empathetic strategies for guest/patient comfort.
Communicated efficiently with Managers and Dietitians to assure compliance with complex and frequently changing diets.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Plated every dish with attractive flair to meet strict hospital standards and maintain stellar department reputation.
Mentored and helped motivate kitchen staff at all levels to prepare for demanding , and fulfilling roles staff each hold in Dietary department.
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