PROFILE

Director of Culinary with years of

experience, functioning in high

pressure culinary and healthcare

environments. Skilled in large

volumes of food preparation

while ensuring sanitation, health,

and safety standards in various

settings. Experienced in managing

unsupervised assignments and

consistent preparation of daily

activities while developing an

effective culinary system.

TONI WOODEN

CEC,CDM,CFPP

PROFESSIONAL SUMMARY

• Focused and dedicated dietary professional with a proven record of success in managing culinary deliverables, with a constant focus on customer service, quality, communication, and vendor relationships.

• Demonstrated ability to partner with clients to achieve their goals while advancing business opportunities and providing quality culinary needs.

• Ensure the required essential documents are complete and in place, according to standard operating procedures and applicable regulations.

• Escalate observed deficiencies and issues to clinical management and follow all issues through to resolution.

EDUCATION

Southwest Tennessee Community College, in progress Associates of Science in Nutritional Food & Science L’Ecole Culinaire, June 2015

Associates of Occupational Studies in Culinary & Restaurant Management

LICENSURE & CERTIFCATION

Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP), 2021.

Manger in Training Program – Healthcare Services Group, Oct 2021. Student Ambassador President of L’Ecole Culinaire, 2014. Obtained SERV Safe Certification, 2005.

Obtained CPR & First Aid Certification, 2005.

Dallas-Fort Worth, Texas

Metroplex

901-***-****

ad19en@r.postjobfree.com

TW

T. Wooden 2

PROFESSIONAL EXPERIENCE

Hospital Housekeeping Services, LLC

Mar 2023 – current

Director of Culinary and Nutrition

Plan and coordinate the food service program to guarantee proper nutrition and safeguard the health of patients, staff, and visitors. Ensure nutrition programs meet all federal requirements. Oversees the organization's nutrition guidelines to create or update the policies in accordance with current standard practices. Manage inventory and purchase food and departmental supplies as needed in line with the facility budget and standards. Thomas Cuisine

July 2022 – Mar 2023

Health Center Manager

Served on a multi-disciplinary team giving expertise to enhance patient care, i.e., Acute Care rounds and discharge planning. Initiates communication with other health care members to enhance the position of nutrition. Fostered good relationships with medical practitioners and generally promotes Nutrition Serviced within the hospital and community. Completed and updated patient information and/or communicates patient preferences to dietary staff before meal service. Solved minor problems between patient requests and therapeutic diet requirements. Healthcare Services Group

July 2021 – July 2022

Certified Dietary Manager

Certified in food safety as required by state regulations to manage the requirements of the food service department while primarily managing employees to appropriately use resources adequately. Responsibilities include inventory control, budgeting and purchasing while meal planning and providing nutrition consulting. Demonstrate the ability of being able to work in a fast-paced, high-stress environment. American Health Partners at Harbor View Rehabilitation Mar 2021 – July 2021

Certified Dietary Manager

Manager of food service employees as a primary responsibility that included scheduling, payroll, hiring, employee relations and performance management while overseeing nutrition consulting, meal planning, inventory control, budgeting and purchasing. Interact with numerous employees and clientele daily, providing effective communication and customer service. Designing standards and procedures for food preparation and developing client-specific dietary programs and diverse eating options. Street Cuisine, LLC

Jan 2016 – Feb 2021

Dietary Director

Responsible for managing daily food operations while maintaining proper handling and storage of food. Ensure that staff is professionally trained according to standards and procedures of food preparation. Establish a budget and manage it while meeting the demands of the menu. Ensure customer satisfaction while creating diverse eating options and maintaining effective communication. Responsible for inventory and operational management. Apple Grove

Sep 2014 – Jan 2016

Dietary Manager/Chef

Prepared daily menus for patients and staff while ensuring compliance with state and federal health and safety regulations. Made and recorded menu changes under the direction of the food service director. Ensured that safe food handling techniques are used. Assured that dietary staff follows standardized recipes and made dietary adjustments according to doctor’s orders. Maintained an ongoing inventory of all necessary recipe ingredients while lowering food cost by 12%.

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