Brianna Thompson

Dietary Supervisor

RHA Health Services LLC

12.2010 - Current

Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
Organized in-service training sessions for dietary staff members, addressing critical topics such as food safety, sanitation procedures, and nutritional guidelines.
Optimized resource allocation through careful planning of labor schedules based on staff availability and workload demands during peak times.
Conducted regular staff meetings to address concerns, share updates on industry trends, and foster team collaboration within the dietary department.
Collaborated with healthcare professionals to create specialized diets for patients with specific medical conditions or nutritional requirements.
Implemented a proactive approach to problem-solving within the department by encouraging open dialogue among team members and promoting a culture of continuous improvement.
Facilitated communication between the dietary department and other hospital units to coordinate patient meal delivery times efficiently.
Implemented menu rotation schedules that incorporated seasonal ingredients, providing variety while controlling costs.
Enhanced kitchen efficiency by streamlining meal preparation processes and introducing time-saving techniques.
Promoted healthy eating habits among patients through educational programs, workshops, and one-on-one consultations.
Improved patient satisfaction by developing and implementing dietary plans tailored to individual needs.
Reduced food waste by implementing inventory control measures and optimizing food storage practices.
Developed strong relationships with vendors, negotiating favorable pricing while maintaining quality standards for ingredients used in meal preparation.
Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
Ensured compliance with state and federal regulations by staying up-to-date on industry standards and conducting regular internal audits.
Purchased food supplies for department according to budget limitations.
Interviewed, hired and trained dietary personnel to provide optimal service.
Trained new hires in food handling and safety protocols to boost knowledge and performance.
Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Monitored food inventory and supplies to prevent waste.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Monitored food preparation, production, and plating for quality control.
Controlled food costs and managed inventory.
Directed food preparation and cooking activities to meet health and safety standards.
Supervised food presentation and plating to enhance visual appeal.
Served consistent portions following recipes and control standards.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Set and oversaw weekly and special event menu plans.
Created new recipes, outlined steps, and training staff on correct preparation.