Dietary Director at Huntsville Health Care Center (2023-11 – Present)
Long-term healthcare food specialist providing residents with nutritionally balanced meals while maintaining monthly budgetary goals.
- Attended daily key performance indicator meetings with department leads.
- Performed dietary assessments with residents to ensure food quality and satisfaction.
- Directed staff preparing and serving 60 meals and snacks daily.
- Partnered with dietitians to create menus meeting overall patient needs and developed specific dietary plans for individual patients.
- Purchased and maintained all food inventory, equipment, and supplies.
- Consistently provided high levels of cleanliness, organization, storage, and sanitation of food and beverage products in compliance with state and local guidelines.
- Performed cross-department MDS and Care Plan meetings assuring residents receive attention to individual needs.
Dietary Director at Mid Coast Medical Center (formerly East Texas Medical Center) (2023-05 – 2023-11)
- Prepared food orders with special attention to dietary restriction requests.
- Guided food handling and sanitization procedures to safeguard against foodborne illnesses.
- Determined root cause of performance trends and developed process improvement plans targeting safety, health, and quality, focusing on customer/patient satisfaction.
- Worked with chief of staff and director of nursing to create menu plans for special events and occasions emphasizing signature dish creation.
- Managed staff preparing and serving 100 meals per day.
Director of Dining Services at Carriage Inn Senior Living (2022-08 – 2023-05)
- Applied classic culinary training, awareness of market and menu trends, cost control processes, and team building to meet and exceed performance standards.
- Supervised staff of 20 to prepare and serve 180 meals a day.
- Collaborated with department leads at daily performance meetings to accomplish goals and address issues related to residents’ needs.
- Maintained compliance with corporate standards by keeping documents, policies, and records current and accurate.
- Evaluated food production processes to determine whether food was being prepared, portioned, and handled correctly.
Cooking Coach Specialist at H.E.B Grocery (2019-09 – 2022-08)
- Cooked menu items and demonstrated products to customers.
- Served customers sample meals while teaching food/wine parings.
- Coached customers on replicating recipes at home.
- Created signage, menus, and recipe cards for customers.
- Developed HEB Signature Dishes.
Dietary Director at Trinity Rehabilitation & Healthcare Center (2017-07 – 2019-09)
- Drafted daily and weekly budget reports.
- Designed monthly schedules for all shifts.
- Generated daily reports.
- Interviewed residents for dietary assessments; wrote progress notes and resident care plans.
- Stored all food products properly by labeling and dating food cases; practiced "First In/First Out" policy.
- Hired and onboarded kitchen staff and provided individual training as needed.
Dietary Director at Mid Coast Medical Center (formerly East Texas Medical Center) (2014-07 – 2017-07)
Assistant Kitchen Manager at Camp Olympia Retreats (2009-02 – 2014-07)
Efficiently managed inventory control and stock ordering, generating purchase orders and invoices for accurate inventory and timely delivery of products.
- Planned and produced 3 meals a day and snacks for 550 guests.
- Evaluated kitchen staff performance and provided feedback reports.
- Ensured full compliance with local and state health and safety codes, including OSHA standards.
