director of food and nutrition cdm chef resume example with 14+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
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Summary
Skilled Certified Chef and Certified Dietary Manager (CDM) offering expertise in creating individualized dietary care plans based on nutritional needs, dietary restrictions and health factors. Over 10 years kitchen management and State Regulation sanitary experience. Three years assisted living/rehab healthcare experience. Banquet and catering skills are bonus.
Highlights
Geriatric nutrition background
Nutrition screening specialist
FDA food guidelines awareness
Healthy cuisine expert
Gluten and dairy free diets
Special dietary needs
Vegetarian health expert
CDM certified
State survey guidelines awareness
Food and drug interaction awareness
Banquet and Catering experience
Personal Chef experience
Culinary Instructor experience
Retail Management/ Customer Service experience
Marketing Background
Culinary Management experience
Business Administration training
Accomplishments
Earing my CDM license from the University of Florida
Managing a team of cooks and aides in an assisted living environment creating opportunities of happy extended lives.
Presented nutrition information and cooking demonstrations to geriatric patients at LifeCare Center of Columbia Senior Center.
Member of LifeCares Culinary Council
Creating fun themed parties for the residents and families.
Opportunities to work with several Food Network personalities
Experience
Director of Food and Nutrition CDM/Chef, 05/2013 to Current LifeCare Center Of Columbia – City, STATE,
Collaborate extensively with interdisciplinary care team to meet the nutritional needs of each resident.
Review records and assessed the nutritional condition of at-risk residents, including those with unplanned weight changes.
Coordinate nutrition care with other members of the health care team and delegate responsibilities. Establish healthful and therapeutic meal plans and menus.
Devise meal plans in line with patients' age, gender, diagnosis, cultural background and religious practices. Encourage clients and caregivers to follow recommended food guidelines for well-balanced diets.
Consult regularly with physicians on patients' weight and hypertension control measures.
Research and identify nutritional components of foods, diets and menu choices.
Counsel patients regarding special dietary needs.
Develop and oversee preparation of specialized diets.
Recommend appropriate feeding schedules and methods to meet nutritional needs.
Department Manager of Deli/Bakery, 07/2010 to 04/2013 Kroger – City, STATE, Managed the daily food and beverage activities including ordering, merchandising, and staff education and development.
Banquet and Catering Chef, 02/2007 to 07/2010 Gaylord Opryland Hotel – City, STATE, Procurement of food, cooking, leading a team, and striving to make clients happy.
Education
Associate of Arts: Culinary Arts, Expected in 2007 to Culinary Institute of America - Hyde Park, NY GPA:
Bachelor of Science: Marketing/ Business Administration, Expected in 2004 to Middle Tennessee State University - Murfreesboro, TN GPA:
Associate of Applied Science: Business Administration , Expected in 2001 to Columbia State Communitee College - Columbia, TN GPA:
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