Dietary Director Resume Samples

Description :

1. Promote the mission, vision, and values of the organization and exemplify them through food hospitality.
2. Greet all patients, families and hospital visitors with a positive, cheerful attitude.
3. Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature.
4. Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling.
5. Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus.
6. Facilitate personalized dietary assessments are conducted for each patient to ensure appropriate daily menu preparations.
7. Plan menus, purchase food and assign duties for special functions, such as medical staff meetings, board meetings.
8. Develop food hospitality and nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service.
9. Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff.
10. Enhance professional growth and development through participation in regular staff meetings, educational programs.

Experience

2-5 Years

Level

Entry Level

Education

Associate in Culinary Arts

Description :

1. Preparation and serving, and building maintenance in lodging and dining. Greet guests, escort them to their seats and present them with menus and wine.
2. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an appealing manner.
3. Investigate and resolve complaints regarding food quality, service, or accommodations.
4. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
5. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
6. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
7. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
8. Hire new staff, and evaluate employee performance in dining and lodging. Organize and direct worker training programs, resolve personnel problems.
9. Test cooked food by tasting and smelling it to ensure palatability and flavor.

Experience

5-7 Years

Level

Executive

Education

Diploma

Description :

1. Orders food items and capital equipment within established budgets advise cooks and food service workers on proper preparation, storage, display, and service of meals. Assures high quality of nutritional standards are achieved and maintained.
2. Implements standards of production, quality, safety, and sanitation; performs periodic inspections to ensure standards are maintained. Provides for the maintenance of equipment and for work areas in a clean and orderly manner including proper cleaning. Understands and implements HACCP procedures.
3. Maintains records and prepares reports reflective of operations for the area of responsibility. Meets with corporate personnel and surveyors as needed.
4. Discusses diets with patients as needed. Informs subordinate staff of special diets needed.
5. Assures that nutritionally balanced meals are served per bi-annual 4-week cycle menu. Schedules personnel, monitors time sheets, establishes department regulations and procedures, food preparation and quality control, and completes inventories.
6. Reviews job applications when dietary positions are available. Assists in training and evaluating work performance department personnel.
7. Provides each dietary services employee with a written description of typical duties, functions, and qualifications for their job. Does annual reviews and disciplinary actions as needed. Provides monthly education and sees that mandatory training is completed.

Experience

5-7 Years

Level

Executive

Education

BA Business Management

Description :

1. Revitalized customer satisfaction, thereby increasing returning customers by 43%.
2. Propelled quality of foods through the use of fresher ingredients and innovative ideas.
3. Administer daily operations to ensure policies are adhered to and understood by dietary staff.
4. Plan and execute floor merchandising initiatives in collaboration with food service partners.
5. Ensure department is prepared for internal and external audits through analysis/preparation.
6. Manage operational costs through by spearheading inventory control, thoughtful scheduling, thoughtful ordering, and observational planning.
7. Engage with customers and develop plans to meet their future wants/needs.
8. Evaluate dietary staff, provide development as needed, and prepare reports accordingly.
9. Control expense costs by staying 15 thousand dollars under budget, monthly.

Experience

7-10 Years

Level

Management

Education

MS Nutrition

Description :

1. Recruit, interview, hire, train, coach, evaluate, reward, discipline when necessary, terminate employees.
2. Use forecasts, food waste records, inventory and equipment record toe plan the purchase of food, supplies, and equipment.
3. Reviewed plan of care related to nutritional status: document concerns that can be resolved, improved, or addressed to improve clients.
4. Participate in menu planning, substitution list, therapeutic diets and industry trends. Nutritional status and eating function.
5. Manage the preparation and service of special nourishments and supplemental feedings.
6. Inspect meals and assure that standards for appearance, palatability, temperature and serving times are met.
7. Possess excellent team leadership and project management skills, consistently motivating and training staff to streamline productivity and completed projects with budgetary guidelines.
8. Interviewed patients to gather information on ways to improve customer satisfaction and food preferences.

Experience

5-7 Years

Level

Management

Education

BS Hospitality

Description :

1. Managing food service for patients, in a nursing home and rehabilitation center environment with over 480 beds and 60 adult day care patients daily.
2. Developing and maintaining food service policies and procedures in accordance with administrative directives and professional standards.
3. Reviewing menus and monitoring the handling, preparation, and storage of food.
4. Overseeing equipment maintenance, record keeping and all sanitation activities.
5. Ordering all food service supplies and maintaining the weekly inventory of food and supplies.
6. Meeting with the chief dietician and resident council members to plan nutritionally balanced therapeutic meals that reflect the likes and dislikes of residents, department of health guidelines, and the production capacity of the dietary department.
7. Managing 40 to 50 supervisory, skilled and unskilled staff members that are responsible for the preparation and serving of meals, sanitation of work areas and the receiving of food service supplies.
8. Monitoring food service payroll, and authorizing overtime when necessary.
9. Working closely with the activities department and adult day care to coordinate their food service requests with available resources.

Experience

2-5 Years

Level

Executive

Education

BS Business Administration

Description :

1. Educated patients about therapeutic nutrition, sanitation, food prep, and presentation.
2. Monitored quality control procedures to guarantee the preparation and delivery of healthy menu choices.
3. Maintained automated systems for menu management and nutritional data.
4. Trained kitchen staff on proper use of equipment, food handling, and portion sizing.
5. Shopped for and ordered food, kitchen supplies, and equipment while maintaining the department budget.
6. Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
7. Monitored food preparation and serving techniques to ensure that proper procedures were followed.
8. Communicated with kitchen staff, dieticians, and doctors to assure compliance with complex and frequently.
9. Supervised the kitchen staff of 30 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shutdown.

Experience

10+ Years

Level

Senior

Education

Culinary Arts

Description :

1. Multi-task and execute time management skills to complete daily operations and deadlines in a 161 bed facility.
2. Ensure that safety and sanitation standards are maintained above levels that are acceptable according to state and federal regulations.
3. Supervise food preparation and production according to established menus and standardized recipes, meal tracker.
4. Enforce strict quality control standards to achieve high customer satisfaction.
5. Manage 22 employees: schedule, monthly in-services, cross-train, development of job descriptions, discipline and evaluate and hire. Meet monthly budgeted hours by keeping an on-call staff and diffusing over time.
6. Manage $500,000 annual spending, increased profit margin from 12% to 18%.
7. Negotiate with vendors to reduce billing prices while still receiving quality products.
8. Daily promotion of the company through professional interactions while maintaining model account status as an example for future customers.

Experience

10+ Years

Level

Consultant

Education

BS Nutrition Dietetics

Description :

1. Provided management for the dietary department, ensuring quality food for the 120-bed nursing home and private independent residential retirement apartment living community.
2. Directed staff on proper preparation and serving of regular meals and therapeutic diets, ordering of food and supplies and maintaining area and equipment in a sanitary condition. Assured staff provided a smooth operation with other nursing home departments.
3. Performed duties as in-house registered dietitian as required by Florida statutes and company policies. Duties included providing medical nutrition therapy, educating residents and families, developing a nutrition-related plan of care.
4. Instructed new incoming diabetes resource nurses on nutrition management of diabetes.
5. Initiated integration of clinical dietitians involved more intimately with overall care with clinical care team through attending rounds, joining integrated committees, delegating responsibilities to dietetic technicians, and formulating menus for therapeutic diets.
6. Under my guidance, the dietary department received no sanctions during the survey, which was not accomplished in over a decade.
7. Implemented a new "fine-dining" program: by eliminating the institutionalized dining room setting and lower quality of food that was made available to the residents, the dining room improvements and upgrades were completed along and a new menu was devised with the executive chef.
8. Completed many audits and observations including, but not limited to dining room staff, kitchen staff with proper kitchen equipment use, an expedition of meals to residents rooms/ tray quality, snack beverage cart, weights, and supplements.

Experience

7-10 Years

Level

Executive

Education

MHS Nutrition

Description :

1. Evaluated a poorly performing existing operation upon hire and developed and implemented all new personnel systems resulting in a disciplined unit within six weeks.
2. Developed training materials for all positions to ensure uniform service.
3. Initiated cost and inventory control procedures in food and liquor departments to reduce waste and shrinkage.
4. Established an operable scheduling process to maximize labor productivity and eliminate duplication of duties.
5. Input product, recipes, and pricing for menus for four corporate restaurants using cheftec software to standardize costs.
6. Acted on resident response at monthly food committee meetings to ensure resident satisfaction.
7. Maintained active ongoing contact with customer base to respond to changing wants and needs.
8. Responsible for managing a full-scale dining room that offers lunch and dinner services seven days a week.

Experience

10+ Years

Level

Senior

Education

General Studies