Certified Dietary Manager/Cook

JENNIFER ESS

**** ****** **** ** ******** City, WI 54013 ************@*****.*** 715-***-****

DIETARY PROFESSIONAL

“I believe residents deserve the absolute best; we work for them in their home.”

Dedicated and reliable professional offering 5 years of experience in long-term care, complemented by a solid educational

background in Dietary Management. CDM, CFPP and ServSafe certified.

EDUCATION & CREDENTIALS

SAINT PAUL COLLEGE, St. Paul, MN May 2013

Dietary Manager’s Program – Certification of Completion (Approved by ANFP)

Achieved a 4.0 in Nutrition Class (taken at Normandale Community College-Summer 2012)

CERTIFICATIONS:

CDM, CFPP ~ ServSafe (Wisconsin license)

AFFILIATIONS / MEMBERSHIPS:

Nutrition & Foodservice Professionals (ANFP) ~ Healthcare Caterers International (HCI)

EXPERIENCE

GLENHAVEN, INC., Glenwood City, WI 2001-2002; 2009-2013

Cook – 12/09 to 6/13; Cook – 3/01 to 11/02

Staff Supervision

Served as a supervisor and ensured food was prepared according to production schedules, menus, and

standardized recipes; met food quality, safety standards, and client expectations.

Trained cooks for proper food consistency (purees, mechanical soft, regular/special diets, LCS, NAS, etc.); taught

proper portion control, cleaning/sanitizing equipment, and avoiding cross-contamination.

Oversaw aides and provided instruction on proper hair coverings, correct amounts of liquids for fluid-restricted

residents, proper table set-up, and education on infection control procedures.

Menu Planning

Played a strategic role in menu planning, including client preferences, therapeutic diets, and substitution lists (food

alternatives for religious reasons, food allergies, etc.).

Developed menus for special events (picnics, men’s breakfast, pancake supper, taco bar, spring/fall luncheons,

Christmas tree lighting ceremony, fund-raisers, and board dinners).

Participated with inventory and ordering of food supplies; utilized a first-in, first-out method.

Process Improvement / Cost Reduction

Reviewed plate waste study and changed tuna melts to tuna sandwiches which resulted in less waste.

Saved money and cut costs by using leftovers for homemade soups or a “cook’s special” for the staff to order;

eliminated food items which created a significant amount of leftovers.

Compliance

Ensured compliance with federal/state regulations and facility policy/procedures for food handling and sanitation

(preparation, holding, service, cooking, and transportation using HACCP guidelines).

Inspected meals and assured standards for appearance, palatability, temperature, and serving times were met.

Leadership / Collaboration

Worked closely with Director and Dietitian on dietary-related resident care issues and purposes for policy and

procedures. Stayed up-to-date on new dining practice standards.

Analyzed numerous state surveys and partnered with others to create a plan of correction.

Selected to serve on Party Committee and Safety Committee; attended Care Plan meetings, QA/QI meetings, and

monthly department meetings.

Jennifer Ess Page 2

Collaborated with nursing department, social services, administration, consulting dietitian, therapy department, and

activities director during assessment process to maintain the best quality of life for residents.

PERSONAL CAREGIVER, Wisconsin/Illinois 2002-2007

Resigned position at Glenhaven to serve as a personal caretaker for grandparents.

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