Annalyn Campos

Dynamic Executive Chef with over five years of experience in culinary management and nutrition-focused meal preparation. Proficient in menu planning, food safety, and inventory management, developing nutritious menus tailored to residents' dietary needs. Successfully led kitchen teams, ensuring high standards of sanitation and compliance with health regulations.

Ready to leverage culinary expertise and leadership skills to enhance public health initiatives as a Supervising Public Health Nutritionist.

Dietary Director - Pacific Coast Post Acute - Salinas

(2025-08)

Core Responsibilities & Duties

• Menu & Nutrition Management: Plans, prepares, and reviews menus that meet nutritional guidelines and specific resident diet orders. Manages specialized diet plans for high-risk residents.
• Regulatory Compliance & Food Safety: Ensures compliance with state and federal regulations (e.g., sanitation, food handling). Conducts regular inspections of the dietary department and conducts sanitation training.
• Department Administration & Budgeting: Oversees purchasing, budgeting, and cost control for food and supplies. Manages inventory, receiving, and storage.
• Personnel Management: Hires, trains, supervises, and disciplines dietary staff. Prepares schedules and ensures proper coverage.
• Resident Care & Coordination: Participates in Interdisciplinary Team (IDT) meetings and Quality Assurance (QA). Assesses resident food preferences and nutritional risks.
• Meal Service Operations: Supervises food preparation and delivery to ensure appetizing and timely meal

Executive Chef/Food & Beverage Director - The Parklane Monterey - Monterey

• Oversaw kitchen operations and managed culinary staff.
• Crafted nutritious and flavorful meals tailored to the residents' dietary needs while ensuring compliance with all food safety and sanitation regulations.
• Developed menus and budgets, and took charge of hiring and nurturing the kitchen and dining room staff.
• Orchestrated weekly staff scheduling and managed payroll.

Chef - Carmelo Park

• Developed and prepared menus that aligned with residents' dietary needs, prioritizing nutrition and flavor.
• Upheld a clean and well-organized kitchen environment, adhering to all food safety standards.
• Managed inventory, ordering processes, and food cost control.
• Supervised kitchen staff, offering training and guidance as necessary.
• Handled payroll and staff scheduling responsibilities.
• Collaborated with team members, including dietitians and nurses, to ensure the dietary needs of residents were effectively met.

Kitchen Supervisor - Drake House

• Assisted the Executive Chef in menu planning, recipe development, and food preparation.
• Supervised kitchen staff, ensuring adherence to proper food safety and sanitation procedures.
• Assisted in maintaining inventory and ordering supplies.
• Ensured a clean and organized kitchen, in compliance with all safety regulations.

Lead Cook - The Parklane

• Prepared and cooked meals for residents, ensuring timely service.
• Ensured meal quality met the dietary needs of the residents.
• Maintained a clean and organized kitchen in accordance with food safety protocols.
• Assisted with scheduling and inventory management.

Certificate - Nutrition and Food Course, Dietary Manager - Monterey Peninsula College

High School Graduate - Novaliches High School